Mini quiches are one of the most versatile recipes you can have in your kitchen rotation. Not only are they quick to prepare, but they also make an excellent option for holiday gatherings, weekend brunch spreads, or even school lunches. Because they are individually portioned, they are easy to serve and perfect for entertaining guests without the hassle of slicing and plating.

Another reason I love this mini quiche recipe is it’s adaptability. You can easily customize the filling based on what you have on hand. From classic ham and cheese to vegetarian options loaded with spinach, mushrooms, and peppers, the possibilities are endless. This makes mini quiches a great way to use up leftovers while still creating something delicious and satisfying.

Ingredients

• 2 pie crusts
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 cup mozzarella cheese, grated
• 1/4 cup ham, cubed or chopped

Instructions

1. Prepare the Crusts
Start by letting the pie crusts sit at room temperature for about 15–20 minutes. This makes them easier to handle and prevents cracking. Meanwhile, preheat your oven to 375°F and lightly spray a 24-cup mini muffin tin with nonstick spray.

Unroll one pie crust and gently smooth out any fold lines. Using a 2½-inch biscuit cutter, cut out 12 circles. Repeat the process with the second crust until you have 24 rounds.

Press each round into the bottom and up the sides of the mini muffin cups, forming a small crust shell.

2. Make the Filling
In a mixing bowl, whisk together the eggs, milk, and salt until well combined. This creates a smooth, creamy base for your quiche.

3. Assemble the Mini Quiches
Place about 1 tablespoon of grated mozzarella cheese into each crust. Then evenly distribute the chopped ham, using roughly ½ teaspoon per cup.

Carefully pour the egg mixture into each muffin cup, filling each one to about ¼ inch from the top.

4. Bake to Perfection
Bake in the preheated oven for 25 to 30 minutes, or until the tops are golden and the centers are set.

Allow the mini quiches to cool slightly before removing them from the pan. Serve warm for the best flavor and texture.

Why You’ll Love This Mini Quiche Recipe

This easy mini quiche recipe is perfect for busy mornings when you need something quick but satisfying. The combination of fluffy eggs, melted cheese, and savory ham creates a comforting flavor that appeals to both kids and adults. Plus, using store-bought pie crust saves time without sacrificing taste.

Mini quiches are also ideal for meal prep. You can make a batch ahead of time and store them in the refrigerator for several days. Simply reheat in the oven or microwave for a fast and delicious breakfast or snack. Their compact size makes them convenient to grab on the go.

Tips & Variations

• Swap the ham for cooked bacon, sausage, or sautéed vegetables for a different flavor twist.
• Try different cheeses like cheddar, Swiss, or feta for variety.
• Add herbs such as parsley or chives for extra flavor.
• These mini quiches freeze well—just reheat in the oven for a quick snack or breakfast.

Storage and Reheating Tips

To store your mini quiches, place them in an airtight container and refrigerate for up to 4 days. If you’d like to keep them longer, freeze them in a single layer before transferring to a freezer-safe bag or container. They can last up to 2 months in the freezer.

When reheating, bake them in a 350°F oven for about 10 minutes or until heated through. This helps maintain their crispy crust and creamy texture. Avoid over-microwaving, as it can make the crust soft.

Final Thoughts

These mini quiches are proof that great things come in small packages. With their buttery crust and savory filling, they’re guaranteed to disappear quickly—so you might want to make a double batch! Whether you’re serving them at brunch, packing them for lunch, or enjoying them as a snack, this mini quiche recipe is one you’ll come back to again and again.

Enjoy!

Easy 5 Ingredient Mini Quiches

These mini quiches are the perfect bite-sized blend of flaky, buttery crust and a rich, savory filling. Made with creamy eggs, melty mozzarella cheese, and flavorful ham, they deliver a delicious balance of textures in every bite. Ideal for brunch spreads, holiday gatherings, or quick weekday breakfasts, these easy mini quiches are both convenient and crowd-pleasing. Their small size makes them perfect for entertaining or meal prep, and they can be easily customized with your favorite ingredients.

Prep Time

15 minutes

Cook Time

25-30 minutes

Serves

24 servings

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Ingredients

• 2 pie crusts
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 cup mozzarella cheese, grated
• 1/4 cup ham, chopped

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Method

• Preheat oven to 375°F and spray a 24-cup mini muffin tin with nonstick spray.
• Let pie crusts sit at room temperature for 15–20 minutes. Then use a biscuit cutter or cookie cutter that’s about 2½-inches and press into muffin cups.
• In a bowl, whisk together eggs, milk, and salt.
• Add 1 tablespoon cheese and a small amount of ham into each muffin tin
• Then pour egg mixture into each cup, filling just below the top.
• Bake for 25–30 minutes, until golden brown and set.
• Cool slightly, remove, and serve warm.

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If you’re looking for a quick, nutrient-dense lunch or a fresh twist on classic egg salad, this High-Protein Avocado Egg Salad is it. It’s creamy, tangy, and packed with satisfying protein thanks to the combination of eggs and Greek yogurt (or cottage cheese). Perfect for a healthy lunch, post-workout meal, or a snack on whole-grain toast.

Why You’ll Love This Recipe

• Protein-packed: Eggs and Greek yogurt create a winning combo for muscle recovery and sustained energy.
• Healthy fats: Avocado adds creamy texture along with heart-healthy monounsaturated fats.
• Simple ingredients: All items are easy to find and take only minutes to put together.
• Versatile: Enjoy it as a sandwich filling, wrap, salad topping, or dip.

What To Do:

1. Prepare the eggs
   Peel your hard-boiled eggs and chop them into small pieces.
2. Mash the avocado
   In a medium bowl, mash the avocado until smooth but slightly chunky.
3. Mix the base
   Add cottage cheese or Greek yogurt to the avocado and mix until creamy.
4. Combine ingredients
   Stir in the chopped eggs, diced red onion, lemon juice, garlic powder, parsley, and salt.
5. Taste and adjust
   Adjust seasoning if needed—add more lemon juice for brightness or salt to taste.
6. Serve and enjoy
   Serve immediately or chill for 30 minutes for even better flavor.

Serving Ideas

• Spread on whole grain toast
• Stuff into a sandwich or wrap
• Scoop into lettuce cups for a low-carb option
• Serve with crackers or veggies for dipping

Nutrition Benefits

This recipe is loaded with nutrients:

• Protein from eggs and cottage cheese/Greek yogurt supports muscle health
• Healthy fats from avocado help keep you satisfied
• Fiber aids digestion and fullness
• Vitamins & minerals like potassium, vitamin D, and B vitamins

Variations & Tips

• Add chopped celery for extra crunch
• Sprinkle in chili flakes for a little heat
• Swap parsley for fresh dill or cilantro
• Make it dairy-free by skipping the cottage cheese/yogurt

Storage

Store in an airtight container in the fridge for up to 2 days. To keep it fresh, press plastic wrap directly onto the surface to prevent browning.

Final Thoughts

This High Protein Avocado Egg Salad is the perfect balance of creamy, tangy, and savory. Whether you’re meal prepping or need a quick bite, it’s a delicious way to fuel your day without sacrificing flavor.

Give it a try and let me know how you like to serve it!

High Protein Avocado Egg Salad

A creamy, healthy, high-protein avocado egg salad made without mayo. Perfect for sandwiches, wraps, or a low-carb meal.

Prep Time

10 minutes

Cook Time

0 minutes

Serves

2 servings

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Ingredients

• 3 hard-boiled eggs, chopped
• 1 ripe avocado
• 2 tbsp cottage cheese or Greek yogurt
• 2 tbsp diced red onion
• Juice of 1/2 lemon
• 1 tsp garlic powder
• 1 tsp parsley
• 1/2 tsp salt

Method

• Peel and chop the hard-boiled eggs into small pieces.
• In a medium bowl, mash the avocado until mostly smooth.
• Add cottage cheese or Greek yogurt and mix until creamy.
• Stir in chopped eggs, red onion, lemon juice, garlic powder, parsley, and salt.
• Mix until well combined.
• Taste and adjust seasoning as needed.
• Serve immediately or chill for 30 minutes before serving.

Notes

• Add diced celery for extra crunch.
• Use fresh herbs for brighter flavor.
• Best enjoyed fresh to avoid avocado browning.

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If you’re looking for a quick high-protein lunch idea that actually tastes amazing, this Buffalo Chicken Salad is about to become your new go-to. Packed with lean protein, bold buffalo flavor, and a creamy texture without heavy mayo, this recipe is perfect for anyone trying to eat healthier without sacrificing taste.

Lately, I’ve been focusing on easy healthy lunch recipes that don’t require a ton of prep—and this one checks every box. It’s made with simple ingredients, comes together in minutes, and is ideal for meal prep, weight loss goals, or busy weekday lunches.

Buffalo Chicken Salad (High-Protein & Easy)

This healthy buffalo chicken salad is a lighter twist on the classic. Instead of mayonnaise, we use cottage cheese, which adds creaminess while boosting the protein content even more. Combined with shredded chicken and crunchy veggies, it creates a satisfying, balanced meal you’ll actually crave.

Great for meal prep
High protein
Low carb & gluten-free (depending on how you serve it)
Ready in just 10 minutes

How to Make Buffalo Chicken Salad

Making this easy buffalo chicken salad couldn’t be simpler:

1. Shred your cooked chicken and chop the celery and green onions into small pieces.
2. Add all ingredients to a large mixing bowl.
3. Stir everything together until fully combined and creamy.

In just a few minutes, you’ll have a high-protein chicken salad that’s ready to eat or store for later.

Best Ways to Serve Buffalo Chicken Salad

One of the reasons this recipe is on repeat in my house is its versatility. You can enjoy it in multiple ways depending on your preferences:

• As a buffalo chicken wrap for an easy grab-and-go lunch
• On whole grain bread for a satisfying sandwich
• With crackers for a quick snack or light meal
• Over a bed of lettuce for a low-carb, keto-friendly option
• With celery sticks or bell peppers for extra crunch

This makes it perfect whether you’re planning healthy lunch ideas for work, quick meals at home, or even a protein-packed snack.

Meal Prep & Storage Tips

If you’re into meal prepping healthy lunches, this recipe is a must-try. It stores beautifully and tastes even better after the flavors meld together.

• Store in an airtight container in the fridge for up to 3–4 days
• Stir before serving for best texture
• Portion into individual containers for grab-and-go lunches

Having this ready in your fridge makes it much easier to stay consistent with healthy eating habits throughout the week.

Why This is a Great High-Protein Lunch

Protein is key for staying full, supporting muscle recovery, and maintaining energy levels throughout the day. This buffalo chicken salad delivers a powerful protein punch thanks to both the chicken and cottage cheese.

It’s a great option if you’re looking for:

• High-protein meal prep recipes
• Low-carb lunch ideas
• Healthy chicken recipes for weight loss
• Quick and easy meals that don’t require cooking every day

Tips for Customizing Your Buffalo Chicken Salad

Want to switch things up? Here are a few easy variations:

• Add shredded carrots for extra crunch and nutrients
• Mix in a little ranch or Greek yogurt for a milder flavor
• Use grilled chicken instead of rotisserie for a smokier taste
• Adjust buffalo sauce to control the spice level

You can easily make this recipe your own while keeping it healthy, high-protein, and delicious.

If you’ve been stuck in a lunch rut or need new easy lunch ideas, this Buffalo Chicken Salad is a total game-changer. It’s quick, flavorful, and keeps you full for hours—exactly what a great lunch should do.

High Protein Buffalo Chicken Salad

A quick and easy high-protein buffalo chicken salad made with shredded chicken, cottage cheese, and bold buffalo flavor. Perfect for meal prep and healthy lunches.

Prep Time

10 minutes

Cook Time

0 minutes

Serves

4 servings

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Ingredients

• 4 cups cooked shredded chicken (rotisserie recommended)
• 1 cup cottage cheese
• ⅓ cup buffalo sauce
• ½ cup chopped celery
• ½ cup chopped green onion
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper

Method

• Shred the cooked chicken into bite-sized pieces and place in a large mixing bowl.
• Chop the celery and green onion, then add to the bowl with the chicken.
• Add cottage cheese, buffalo sauce, and lemon juice.
• Sprinkle in garlic powder, paprika, salt, and pepper.
• Mix everything together until fully combined and creamy.
• Taste and adjust seasoning if needed.
• Serve immediately or store in the refrigerator for later.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Stir before serving for best texture.
• Adjust buffalo sauce for more or less heat.
• Great served in wraps, sandwiches, lettuce cups, or with crackers.

 

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Grab These Football Punch Buckets

You can grab the football punch buckets here on Amazon!

*Note I may earn a small commission from a purchase

It comes together in minutes, serves a crowd, and looks just as good on your snack table as it tastes. Bonus: it’s mocktail-friendly, so everyone can join in on the fun.

Why You’ll Love This Game Day Punch

• Quick & easy — one pitcher, no complicated steps
• Refreshing & crowd-pleasing — fruity with a splash of sparkle
• Make it boozy or booze-free — perfect for all guests
• Game-ready — prep ahead so you don’t miss a play

The Ultimate Drink for Game Day Hosting

When it comes to game day drinks, convenience is key. You don’t want to be stuck behind the bar while the action is happening on the screen. That’s why a large-batch punch like this one is perfect for football parties.

You can mix everything together in one pitcher or punch bowl, set it out with garnishes, and let guests help themselves. It’s a stress-free option that looks impressive without requiring any bartending skills.

This football punch recipe is especially great if you’re serving a crowd, since it can easily be doubled or tripled depending on how many fans you’re hosting.

What Makes This Super Bowl Punch So Good

This punch strikes the perfect balance between sweet, citrusy, and bubbly. The pineapple and orange juices bring natural sweetness, the lemon juice adds brightness, and the prosecco keeps things light and refreshing. A splash of grenadine not only enhances the flavor but also gives the punch a bold, festive color that looks great on any game day table.

The rum adds warmth and depth, but it’s subtle enough that the punch stays smooth and easy to sip—ideal for long games and second (or third) refills.

Mocktail-Friendly for Every Guest

One of the best things about this Super Bowl Football Punch is how easy it is to make non-alcoholic. Simply swap the prosecco for ginger ale and skip the rum. The result is still fizzy, fruity, and totally delicious.

This makes it a great option if you’re hosting kids, designated drivers, or guests who prefer non-alcoholic drinks. You can even serve both versions side by side so everyone feels included.

Make-Ahead & Serving Tips

To keep this punch tasting its best, chill all of your ingredients ahead of time. If you’re prepping early, mix everything except the prosecco (or ginger ale) and add the bubbles right before kickoff to keep it fizzy.

Serve the punch in a clear pitcher or punch bowl so guests can see the vibrant color, and garnish just before serving with orange slices, lemon wheels, and maraschino cherries for a polished, party-ready look.

Perfect for More Than Just the Super Bowl

While this recipe is perfect for Super Bowl Sunday, it’s also great for:

• Football Sundays
• Playoff parties
• Tailgates
• Game nights
• Casual get-togethers with friends

Anytime you need an easy punch recipe for a crowd, this one delivers.

Super Bowl Football Punch (The Ultimate Game Day Drink)

This easy Super Bowl Football Punch is the ultimate game day drink. Made with prosecco, rum, pineapple juice, and citrus, it’s refreshing, bubbly, and perfect for serving a crowd. Includes a simple mocktail option.

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Ingredients

Punch Bowl

• 1 (750 ml) bottle prosecco*

• ½ cup rum*

• 2 cups pineapple juice

• 1 cup orange juice

• ½ cup lemon juice

• ¼ cup grenadine

Optional Garnishes

• Orange slices

• Maraschino cherries

• Lemon wheels

Method

• Add all ingredients to a large pitcher or punch bowl.

• Stir gently until well combined.

• Serve immediately and top with optional garnishes.

Notes

• Mocktail option: Swap the prosecco for ginger ale and omit the rum.

• For best results, add prosecco (or ginger ale) just before serving to keep the punch bubbly.

• Easily double or triple this recipe for larger parties.

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What you need for this recipe:

You can use whatever veggies you want in these instant noodle jars! I’ll list what I used but feel free to tailor it to whatever you have on hand/personal preferences.

Chili garlic sauce

Garlic

Coconut Aminos

Better than bouillon chicken

Carrots

Bell peppers

Green Onions

Spinach

Ramen Noodles

Chicken

Chicken Broth

Mason Jars

You can use any jars that have lids that you may have on hand. I love to save old pasta sauce jars for recipes like this too.

You’ll whisk together the sauce ingredients in the jar before adding in veggies, chicken, and noodles. Make sure you don’t add broth until you’re ready to eat. These jars will last for 4-5 days in the fridge without the broth added to them.

Other Recipes You’ll Love

Buffalo Chicken Salad in a Jar

Meal Prep Marry Me Chicken

Summer Roll Bowl

Meal Prep Instant Noodle Jars

10 Minute Instant Noodle Jars! This is an older viral trend and if you haven’t tried it- this is your sign to! You can use whatever veggies you have on hand, it takes less than 10 minutes to make, and you can make jars for the entire week.

Prep Time

5 minutes

Cook Time

5 minutes

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Ingredients

4 Mason Jars

4 tbsp chili garlic sauce (1 tbsp in each jar) 

4 tbsp coconut aminos (1 tbsp each jar) 

2 tsp minced garlic (1/2 tsp each jar) 

4 tsp better than bouillon chicken (or 2 bouillon cubes, cut in half), 1 tsp in each jar

2–3 carrots, shredded 

2 bell peppers, diced 

1/2 cup green onions, chopped 

2 cups spinach, chopped 

2 cups cooked chicken, I just use rotisserie chicken ( can omit) 

2 packages of ramen noodles (I didn’t use the seasoning packs that came with them) 

When ready to eat: 2 cups chicken broth

Method

1. Gather 4 mason jars or jars with lids
2. Add the chili garlic sauce, coconut aminos, garlic, and better than bouillon chicken. Whisk together
3. Add in the veggies, distribute evenly between the jars
4. Add the cooked chicken
5. Break the ramen in half and add each half to a jar
6. Store with an airtight lid until you’re ready to eat. Lasts 4-5 days in the fridge
7. Boil chicken broth and pour into the jar when ready to serve. Let the noodles sit in the broth for 5 minutes before eating. Enjoy!

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What You Need

The only ingredients required for this recipe are quinoa, chicken broth, chicken, pesto, and parmesan. I also topped it with fresh tomatoes but that’s optional. Grab your casserole dish and dump all the ingredients in (basically). You’ll rinse your quinoa well then add it to the baking dish. Add in the chicken broth and stir. Then you’ll add in the chicken breasts. You’ll spread pesto on each chicken breast. Cover the pan with aluminum foil and bake until the chicken is at 165F. When the chicken is done, sprinkle parmesan cheese on top and add back into the oven until the cheese is nice and melted.

Optional Toppings:

I added tomatoes on top for a little bit of fresh veggies. Other topping ideas would be avocado or basil. If you try something else out and like it, let me know!

Other Recipes You’ll Love:

If you like this one pan quinoa pesto chicken bake, you’ll love these other recipes! Quick and easy meals are my favorite thing to make and post. Especially during the week, I just find it so much easier to eat healthier and to eat at home if the meals I plan to make and easy and minimal effort.

Recipe is below! If you make it, make sure to leave a review!

Quinoa Pesto Chicken Bake

One Pan Pesto Quinoa Bake! The easiest weeknight dinner. You cook the quinoa and chicken all in the same pan- minimal effort and minimal clean up! Enjoy! –

Prep Time

5 minutes

Cook Time

30 minutes

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Ingredients

• 1 cup quinoa 
• 1 1/2 cup water 
• 4 chicken breasts 
• 6 tbsp pesto 
• 1/2 cup fresh shredded Parmesan cheese 
• Optional: tomatoes 

Method

1. Preheat oven to 400F 
2. Combine quinoa & water into the baking dish. Stir together. 
3. Tuck in chicken and spread the pesto on top. 
4. Cover with aluminum foil and bake for 30 minutes at 400F or when chicken reaches an internal temperature of 165F
5. Remove and sprinkle with the shredded cheese 
6. add back to the oven and cook for 3-4 minutes, until the cheese melts 
7. remove and top with tomatoes if you’d like! 
8. makes 4 servings 

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What You Need for These:

Yogurt

Bananas

Milk

Eyeball Candies

Parchment Paper

Popsicle Sticks

Tips for This Recipe:

When I say this recipe is simple, it truly doesn’t get any easier than these! My biggest tip is to use regular yogurt instead of greek yogurt because you want it to be thinner to coat the banana. If you only have greek yogurt on hand, add milk to thin it out.

Also, make sure you use parchment paper to line a pan to put these on. You don’t want them to freeze just on the pan/plate because they’ll get stuck. Using just a little bit of parchment paper will help prevent this!

I cut the bananas in half, you could cut them into four pieces but only do this if they aren’t super ripe. I cut a few into four pieces but my bananas were too ripe. When I put the popsicle stick in they fell apart because they were too thin. So just an fyi don’t make them too thin!

Ghost Yogurt Bananas

These ghost yogurt bananas are the perfect healthy halloween treat!

Prep Time

5 minutes

Serves

6

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Ingredients

* 3 bananas, cut in half 

* 1/4 cup plain vanilla yogurt 

* 2 tbsp milk

Method

* cut the bananas in half, peels on. It helps hold them together better! 

* Optional but you can cut the bottoms like I did in the video! 

* Remove the peel 

* Add a popsicle stick in the middle 

* Add the yogurt + milk to a glass 

* Dip the banana in 

* Add whatever you want to use for the eyes + mouth 

* Place in the freezer for 1 hour! I put my on a pan lined with parchment paper to make them easy to remove 

* Enjoy! 

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What You Need For This Recipe:

The ingredients for this recipe are quite simple! The star of the show here is the brie but it’s easy to substitute things like kale for the spinach, add in some nuts for a crunch, etc. The fun part of recipes is adding your own personal touch and preference! Of course, I think these are great just the way they are!

Ingredients:

• Brie Cheese
• Spinach
• Hot Honey
• Onion
• Apples
• Flatbreads, I actually like to use Naan bread
• Sheet Pans
• Parchment Paper

How To Make:

These flatbreads really don’t require many steps or much effort to make. You’ll start by caramelizing your onions. This is the only step that requires any effort in my opinion! Heat a pan over medium heat, add your sliced onion + oil. Cook until nice and caramelized. Then you’ll line your sheet pan with parchment paper. Add the flatbreads, layer on brie, caramelized onions, apples, & spinach. Feel free to switch up any of these ingredients! Pears are delicious in place of apples here, add on some bacon or prosciutto, add kale instead of spinach, etc. You’ll add the flatbreads to the oven and bake. Then when they’re done, you’ll top with hot honey.

What Hot Honey I Use & Ways to Use it

I use this hot honey. I love to add it on pizzas, pasta, chicken, avocado toast, eggs. It honestly adds so much flavor in such a simple way! Here are some of my favorite recipes using it:

Apple, White Cheddar, and Hot Honey Grilled Cheese

Crockpot Hot Honey Sandwiches

Hot Honey Whipped Ricotta

Hot Honey Brussels Sprouts

And of course these flatbreads! If you make this recipe, make sure to leave a review!

Apple, Brie, & Caramelized Onion Flatbreads

These apple, brie, and caramelized onion flatbreads are the easiest fall dinner! Perfect for entertaining, hosting, or an easy family weeknight dinner

Prep Time

5 minutes

Cook Time

10 minutes

Serves

2

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Ingredients

Ingredients: 

2 flatbreads 

1 apple 

1/2 onion, sliced thin 

6-8 ounces of Brie cheese, cubed 

Hot honey 

Handful of spinach 

Method

 

Heat a skillet over medium heat & add your sliced onion with some onion. Sauté for about 5 minutes, until nice and caramelized 

Preheat oven to 400F and brush flatbreads with olive oil. 

Line a baking sheet with parchment paper.

Add the Brie cheese, apples, caramelized onions, & spinach to the flatbreads .  Bake for 12-14 minutes until bread is toasted and cheese is melted.

Top with hot honey & enjoy!

 

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Pumpkin Benefits:

Secret Ingredient:

Why Collagen:

If you are looking for a plant based recipe, use a vegan vanilla protein powder instead of the vanilla collagen I used. Any vanilla protein will work in this recipe. I used this Ancient Nutrition Vanilla Collagen in the recipe though. I like collagen because it’s packed with protein but a specific type of protein. It’s hard to find sources of collagen in your every day diet so I like to supplement it in recipes like this pumpkin pie smoothie. I also add it to my coffee daily.

I’m not a doctor so this is my personal experience with collagen. But I think it helps keep my bones + joints healthy which I always worry about as a runner.

Alternative Ingredients:

Other Pumpkin Recipes:

Paleo Pumpkin Donuts

Vegan Pumpkin French Toast

Pumpkin Stovetop Oatmeal

Pumpkin Pie Smoothie

A delicious fall breakfast recipe that is paleo, gluten free, dairy free, and easily made plant based! This pumpkin pie smoothie is a must have easy recipe for fall mornings.

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Ingredients

1 cup ice

1/2 avocado*

3/4 cup unsweetened almond milk

1/2 cup pumpkin puree

2 tbsp vanilla protein**

1 tsp maple syrup

1 tsp cinnamon

1 tsp pumpkin pie spice

Method

1. Cut avocado into small cubes to make it easier to blend
2. Combine all ingredients into the blender
3. Blend and enjoy! Add more ice or more milk to get the consistency you desire.

Notes

*Can replace with 1/2 cup coconut milk

**I used Ancient Nutrition Vanilla Collagen 

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Sweet potato fries are just the perfect option for any meal. Breakfast? Yup- perfect with eggs and avocado. Lunch? you bet. Dinner? Of course! Even as a snack. Heck- I’m not I sweets person so I’d take these over dessert haha. Seriously- these are perfect any time of day! Check out my other Spicy Sweet Potato Fries. And tons of other sweet potato recipes: sweet potato waffle, sweet potato pancakes, and sweet potato tacos.

Chipotle Lime Sweet Potato Fries

These healthy, easy sweet potato fries are so easy to make and so tasty.

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Ingredients

2 medium sweet potatoes

2 tbsp avocado oil

1 tsp garlic

1/2 tsp chipotle powder

1/2 lime

Method

1. Preheat oven to 400f
2. Cut the sweet potatoes into fry shape. If it’s too tough to slice- boil or microwave it a few minutes to get it softer.
3. In a bowl, mix together the oil and spices.
4. Add the sweet potatoes in a coat with the mixture.
5. Line a pan with silicone baking sheets or nonstick spray.
6. Bake for 45 mins.
7. Served here with mashed avocado.

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What You Need For This Recipe:

What you need for these healthy meal prep thai chicken wraps:

chicken breasts 
carrots 
English cucumber 
red cabbage 
tortilla wraps of choice 
peanut butter
water

maple syrup
coconut aminos
apple cider vinegar 

Other Healthy Meal Prep Lunches:

Honey Mustard Chicken Salad

This honey mustard chicken salad is a delicious salad for spring and summer. This recipe makes enough for 4-5 salads so it is a great meal prep option for the week too! I marinated the chicken breasts in the same recipe as the dressing. Keeps things super simple and minimizes the amount of ingredients you need for the recipe.

Chicken and Rice Instant Pot Meal Prep

This 6 ingredient chicken and rice instant pot meal prep dinner or lunch is so easy! You’ll want to add this into your weekly meal prep or dinner rotation because it requires minimal ingredients and minimal effort. I love meals that are easy and have easy clean up as well! Don’t have an instant pot? No worries- I’ll show you how you can make it without an Instant Pot too!

Meal Prep Thai Chicken Salads

These Asian inspired meal prep thai chicken salads are a no heat lunch idea. This sauce recipe is one of my favorites, so perfect for dipping veggies in or adding to a salad loaded with veggies.

Meal Prep Turkey Pesto Roll Ups

These meal prep turkey pesto roll ups are the perfect lunch to go! They don’t need to be reheated either. I love the combo of pesto & cream cheese which is what I used here. Pair with some veggies & crackers!

Meal Prep Thai Chicken Wraps

Meal prep thai chicken wraps

Serves

5-6 wraps

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Ingredients

Chicken Wraps:

3 chicken breasts
5 carrots
1 English cucumber
1/2 cup red cabbage
5 tortilla wraps of choice
Sauce:
1/3 cup peanut butter
1/4 cup water
1 tbsp maple syrup
1 tbsp coconut aminos
1 tbsp apple cider vinegar

Method

1. Whisk the sauce ingredients in a small bowl
2. Cut the chicken into cubes
3. Heat a skillet over medium heat
4. Add olive oil & the chicken
5. Sauté for about 5-6 minutes, until it’s cooked
6. Add 1/2 of the sauce mixture & let it simmer for 2-3 minutes
7. Remove & let cool
8. Slice your veggies
9. Storage:
10. Store the sauce & veggies & chicken in separate containers in the fridge.
11. On the day you want a wrap, assemble it
12. Add sauce, chicken, cabbage, carrots, & cucumbers to the wrap & roll!
13. Wraps can get soggy in the fridge so I wouldn’t make it more than 24 hours in advance! Makes enough for 5-6 wraps!

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The post Meal Prep Thai Chicken Wraps appeared first on Choosing Balance.

What You Need For This Recipe:

salmon fillets 
shaved Brussels sprouts 
kale 
English cucumber (chopped) 
pasta 
crumbled feta 
olive oil 
apple cider vinegar
maple syrup 
garlic powder
Dijon mustard 

Other Healthy Recipes:

Chicken and Rice Instant Pot Meal Prep

This 6 ingredient chicken and rice instant pot meal prep dinner or lunch is so easy! You’ll want to add this into your weekly meal prep or dinner rotation because it requires minimal ingredients and minimal effort. I love meals that are easy and have easy clean up as well! Don’t have an instant pot? No worries- I’ll show you how you can make it without an Instant Pot too!

Meal Prep Thai Chicken Salads

These Asian inspired meal prep thai chicken salads are a no heat lunch idea. This sauce recipe is one of my favorites, so perfect for dipping veggies in or adding to a salad loaded with veggies.

Freezer Healthy Breakfast Sandwiches

These freezer healthy breakfast sandwiches are an easy, healthy meal prep breakfast recipe. Made with whole grain english muffins, eggs, spinach, mushrooms, and bacon. You store them in the freezer for up to 3 months. They take about 30 minutes to make but you have 12 breakfasts after you’re done! These are a lifesaver on busy mornings, your future self will be very thankful for this meal prep!

Honey Mustard Chicken Salad

This honey mustard chicken salad is a delicious salad for spring and summer. This recipe makes enough for 4-5 salads so it is a great meal prep option for the week too! I marinated the chicken breasts in the same recipe as the dressing. Keeps things super simple and minimizes the amount of ingredients you need for the recipe.

Salmon Pasta Salad

Healthy salmon pasta salad

Serves

5-6 servings

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Ingredients

Salad:

3 salmon fillets
1/2 pound shaved Brussels sprouts
2 cups kale
1/2 English cucumber (chopped)
10 ounces of pasta
1/2 cup crumbled feta
2 tbsp olive oil
Dressing:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
2 tsp garlic powder
2 tablespoons Dijon mustard
1/3 cup olive oil

Method

Season the salmon with garlic powder, salt, & pepper. Cook the salmon in a skillet over medium heat for about 4 minutes on each side
Let cool
Cook the pasta according to package instructions
Add the kale & shaved Brussels sprouts to a bowl & massage with 2 tbsp olive oil
Then add in the pasta, salmon, chopped cucumber, & feta
For the dressing, whisk the ingredients together in a small bowl
Pour dressing over the pasta salad, stir, & enjoy!
Stays good in the fridge for 3-4 days!

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!

The post Salmon Pasta Salad appeared first on Choosing Balance.

Smoothie #1: Greens

A smoothie packed with lots of greens & fiber!

Green Freezer Smoothie Packs

Freezer Smoothie Packs

Prep Time

5 minutes

Cook Time

5 minutes

Serves

1 smoothie

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Ingredients

Smoothie Pack:

1 banana
1 cup chopped spinach
1/3 cup avocado
1 tbsp flaxseed
1 scoop vanilla protein

Other: 

1 cup milk of choice

Method

Add all of the smoothie pack ingredients to a bag & freeze at least 24 hours & up to 3 months.

When you’re ready to enjoy, blend with 1 cup of milk

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!

Smoothie #2: PB&J

A classic combo in smoothie form!

PB&J Freezer Smoothie Packs

Freezer Smoothie Packs

Serves

1

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Ingredients

Smoothie Pack:

1 cup chopped spinach
1 cup strawberries
1/2 banana
2 tbsp peanut butter
1 scoop vanilla protein

Other:

1 cup milk of choice

Method

add the smoothie pack ingredients to a bag & freeze for at least 24 hours & up to 3 months

When you’re ready to enjoy, blend with 1 cup milk of choice

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!

Smoothie #3: Blueberry Muffin

One of the best breakfast items in smoothie form!

Blueberry Muffin Smoothie Packs

Freezer Smoothie Packs

Serves

1

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Ingredients

Smoothie Pack:

1/3 cup rolled oats
1/3 cup vanilla yogurt
1 1/2 cup blueberries
1 tsp cinnamon
1 tsp vanilla

Other:

1 cup milk of choice

Method

add the smoothie pack ingredients to a bag & freeze for at least 24 hours & up to 3 months

When you’re ready to enjoy, blend with 1 cup milk of choice

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!

Smoothie #4: Tropical

I love frozen pineapple & it makes the most delicious tropical smoothie.

Tropical Smoothie Packs

meal prep freezer smoothie packs

Serves

1

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Ingredients

Smoothie Pack:

1 1/2 cup frozen pineapple
1/3 cup avocado
1 cup chopped spinach
1 scoop vanilla protein

Other:

1 cup milk of choice

Method

add the smoothie pack ingredients to a bag & freeze for at least 24 hours & up to 3 months

When you’re ready to enjoy, blend with 1 cup milk of choice

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!

Smoothie #5: Classic

a smoothie with fruit, greens, protein, and peanut butter. A classic combo for a smoothie!

Classic Freezer Smoothie Pack

meal prep freezer smoothie packs

Serves

1

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Ingredients

Smoothie Packs:

1/2 cup strawberry
1/2 cup blueberries
1/2 banana
1 cup chopped spinach
1 tbsp peanut butter
1 scoop vanilla protein

Other:

1 cup milk of choice

Method

add the smoothie pack ingredients to a bag & freeze for at least 24 hours & up to 3 months

When you’re ready to enjoy, blend with 1 cup milk of choice

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!

Smoothie #6: Strawberry Shortcake

Dessert for breakfast anyone?

Strawberry Shortcake Freezer Meal Prep

Healthy meal prep freezer smoothie packs

Serves

1

Print Recipe

Pin Recipe

Ingredients

1 1/2 cup strawberries
1/3 cup rolled oats
1/3 cup yogurt
1 scoop vanilla protein

Method

add the smoothie pack ingredients to a bag & freeze for at least 24 hours & up to 3 months

When you’re ready to enjoy, blend with 1 cup milk of choice

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!

Smoothie #7: Peanut Butter Chocolate Banana

Another favorite of mine, peanut butter & chocolate combined with a little bit of sweet from the banana!

Peanut Butter Chocolate Banana Smoothie Pack

Healthy meal prep smoothie packs

Serves

1

Print Recipe

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Ingredients

smoothie pack:

1 banana
1 cup chopped spinach
1 pitted date
1 scoop chocolate protein
1 tbsp peanut butter

Other:

1 cup milk of choice

Method

add the smoothie pack ingredients to a bag & freeze for at least 24 hours & up to 3 months

When you’re ready to enjoy, blend with 1 cup milk of choice

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!

I hope these meal prep freezer smoothie packs are helpful & make your mornings a breeze! Well okay maybe just easier, I never consider mornings a breeze haha.

Other Healthy Breakfast Recipes:

Freezer Healthy Breakfast Sandwiches

These freezer healthy breakfast sandwiches are an easy, healthy meal prep breakfast recipe. Made with whole grain english muffins, eggs, spinach, mushrooms, and bacon. You store them in the freezer for up to 3 months. They take about 30 minutes to make but you have 12 breakfasts after you’re done! These are a lifesaver on busy mornings, your future self will be very thankful for this meal prep!

Gluten Free Sheet Pan Pancakes

These gluten free sheet pan pancakes are the dream meal prep breakfast recipe! Have pancakes every morning of the week with this easy meal prep. Top the pancakes 4 different ways for a little variety all week long too. This would be a great kid friendly recipe too! I love having breakfast already made and I can imagine if you have kids it makes mornings a lot easier too! These pancakes are made with oat flour, eggs, yogurt, and more. I paired them with yogurt and peanut butter every day.

The post Meal Prep Freezer Smoothie Packs appeared first on Choosing Balance.