What You Will Need For This Recipe:

Banza’s homestyle protein waffles 

Eggs 

Greek yogurt 

Spinach 

Tomatoes 

Onion

Garlic 

Red pepper flakes 

Salt 

Pepper 

Cheese

Other Healthy Recipes To Make:

Meal Prep Breakfast Sandwiches

Breakfast for the whole week in just 20 minutes! These protein packed waffle sandwiches are the perfect way to start your day. I used Banza’s new homestyle protein waffles as the bread for these and omg was it a good choice! They’re made from chickpeas, gluten free, and have 10g of protein. You need to grab some asap!

Prep Time

5 Minutes

Cook Time

20 Minutes

Serves

6

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Ingredients

2 packs of Banza’s homestyle protein waffles 

5 eggs 

1/2 cup Greek yogurt 

1/4 cup chopped spinach 

1/4 cup diced tomatoes 

1/4 cup diced onion 

1 tsp garlic 

1 tsp red pepper flakes 

1/2 tsp salt 

1/4 tsp pepper 

6 slices of cheese

Method

Mix together the eggs and yogurt. Then add in spices, spinach, tomatoes, and onions. 

Grease a donut pan or you can use a small casserole dish! If you use a casserole dish, cut them into 6 pieces when you’re done, it should be similar cooking times! 

Bake at 400F for 20 minutes 

I toasted the waffles for 3-5 minutes before adding the egg mixture, I lined a pan with parchment paper then spread the waffles out. I added them to the oven while the eggs cooked. 

Assemble your waffle sandwiches 

Wrap in foil 

Freeze overnight up to 3 months. 

To reheat, add into the microwave for 2 1/2-3 minutes!

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What You Will Need For This Recipe:

Pasta

Corn

Tomatoes

Bacon

Red onions

Avocado

Feta

Greek yogurt 

Pesto

Other Healthy Recipes To Make:

Salmon Pasta Salad

Salmon pasta salad, a recipe packed with protein & veggies! I used chickpea pasta to give it some extra protein but you’ll get plenty from the salmon.

Vegan Spinach & Artichoke Dip

This vegan spinach and artichoke dip is a delicious appetizer that is perfect for a get together or football sunday recipe. You might want to make a double batch, just a warning. It’s made with cashews and coconut milk as the base. It also reheats well so I’ve been snacking on this all week!

Chicken Teriyaki Pineapple Bowls

If this recipe doesn’t scream summer, I don’t know what does. While taking a tropical vacation isn’t really an option right now, recreating tropical meals at home is! Get in the summer spirit with these chicken teriyaki pineapple boats. They’re so fun and actually really simple. They take about 20 minutes to throw together. Eating out of a pineapple is 10x better than eating off a boring ole plate!

Air Fryer Buffalo Tofu Bites

A delicious and fun plant based recipe that you can make for dinner, as an appetizer, or even a healthy snack! We’re trying to do more meatless dinners over here but it can get boring if you rely on the same recipe as your go to. I definitely fall into that habit. Well the good thing is nothing is boring about these air fryer buffalo tofu bites ! Even if you fall into the rut of making them over and over again (which you might because they’re amazing).

Summer Pasta Salad

The best summer pasta salad With roasted corn, bacon, & the creamiest pesto! I’m in love with this recipe!

Prep Time

5 Minutes

Cook Time

20 Minutes

Serves

8

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Ingredients

Ingredients:

* 10 ounces pasta of choice orecchiette pasta or other short pasta

* 1 cup of corn, cooked. I like to air fry corn on the cob then cut it off. This is about 2 ears of corn! 

* 1/2 cup tomatoes 

* 4 slices bacon cooked and crumbled 

* 1/4 cup diced red onions 

* 1 avocado, diced 

* 1/4 cup feta cheese 

Pesto:

1/4 cup plain Greek yogurt 

1/2 cup pesto (I like the vegan pesto from Trader Joe’s) 

Method

Cook the pasta according to package instructions. 

When it’s done, rinse and let cool. 

Combine all of the ingredients besides the Greek yogurt and pesto into a large bowl. Stir together 

In a small bowl, whisk the Greek yogurt & pesto together 

Add the creamy pesto to the salad & mix together 

Enjoy! 

This makes enough for about 7-8 people 

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Recipe Tips:

Letting bread soak in the mixture for 30 minutes – an hour before baking. It allows the bread to really soak up the mixture. Letting it soak makes it taste better and gives the recipe more flavor. Cover it and put it in the fridge. You can either leave it in the container you’ve mixed everything together in or pour it into your baking dish.

Why I Use Sourdough:

I like to use sourdough bread because it’s fermented differently than other bread. It’s easier for me to digest personally and doesn’t upset my stomach. I like Trader Joe’s brand or I like to buy local bread. You want to make sure on the ingredient list it doesn’t have yeast on there or it’s not true sourdough bread.

Why I Add Collagen:

I love to add collagen into my recipes because it gives it more protein + I love the benefits I personally see from adding collagen into my diet. I think adding it in has helped with my joint health as well as my hair/skin. But everyone is different and sees different results. Always do what works best for you and remember that I’m not a doctor.

I personally add collagen daily to my coffee. It adds 9 grams of protein and only 45 calories. I like to add a flavored one because it’s a healthier alternative to creamer in your coffee.

What Collagen I Like:

I love this Ancient Nutrition Vanilla Collagen. All of the products they make are incredibly high quality, ethically sourced. Whenever I’m buying animal protein of any kind, that’s always what I look for. Plus it doesn’t have an artificial flavor taste at all, which is important to me as well. You can find the collagen I used here. Every product they make is not only delicious but also the best quality around!

*Thanks to Ancient Nutrition for partnering with me on this recipe!*

Other Healthy Breakfast Recipes:

Vegan Pumpkin French Toast

Healthy Pumpkin Stovetop Oatmeal

Paleo Pumpkin Donuts

Pumpkin Pecan French Toast Bake

This pumpkin pecan french toast bake is the perfect healthy breakfast for fall. A healthy meal prep breakfast or a delicious Saturday morning breakfast. 

Prep Time

5 minutes

Cook Time

25 minutes

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Ingredients

3 eggs
1/2 cup almond milk
2 tbsp vanilla collagen (I used Ancient Nutrition) 
1/4 cup coconut sugar
1/4 cup pumpkin purée
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup pecans
4 slices sourdough

Method

1. Preheat oven to 350F
2. Whisk the eggs then add everything, except the bread and pecans.
3. Mix it all together.
4. Cut the bread into cubes then add to the mixture.
5. Put in the fridge, let it soak for 20-30 mins,
6. Add to an oven safe pan or skillet (grease it beforehand) Top with pecans
7. Bake for 25 minutes and topped with maple syrup!

Notes

*Makes 4 servings. Store in the fridge for 4-5 days

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I know not everyone is on the pressure cooker train (yet ;)) so if you don’t have a pressure cooker and want to make chili, check out my Crockpot Turkey Chili recipe here.

I made this paleo pressure cooker chili with sweet potatoes instead of beans. Of course I did because I add sweet potatoes into any dish I can haha. For me, it’s easier to digest sweet potato than beans and just overall I’m able to tolerate it better.

I have a Mealthy pressure cooker and I love it!! Always read reviews of appliances before purchasing- I’ve learned this the hard way haha. Linked it here on Amazon.

I also took the easy way out and used a premade chili seasoning. There are so many easy chili seasoning recipes but I just couldn’t find one that had ingredients I had on hand. So I just bought an organic chili seasoning and it worked great!

I also used grass fed ground beef in this recipe because I’ve been trying to clean up my protein! It’s so important to try (if you’re able to) to eat good quality meat. High quality meat is one of my top priorities health wise this year.

This recipe is so perfect this time of year- with a low temp in the negatives tomorrow… I need ALL the chili and warm food haha. Hope it’s warmer wherever you all are!

Paleo Pressure Cooker Chili

A healthy, paleo, gluten free meal prep option made in a pressure cooker! Perfect for a cozy night.

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Ingredients

2 peppers, diced

1 onion, diced

2 sweet potatoes, cubed

1 lb grass fed ground beef

1 packet chili seasoning

2 tbsp tomato paste

28 ounce diced tomatoes

1/2 cup bone broth

2 tbsp tomato sauce

Olive oil

Method

1. Dice peppers,  dice onion, and cube the sweet potato
2. Turn the pressure cooker to saute. Add in olive oil to coat the bottom.
3. Saute the peppers and sweet potato for 6 minutes- cover but don’t lock lid
4. Add in 1/2 packet chili powder, onions, 2 tbsp tomato sauce, and saute 2 more minutes.
5. Add ground beef and saute 5-7 minutes, until browned
6. Add 28 ounce diced tomatoes, 1/2 cup bone broth, and the other 1/2 of the chili seasoning.
7. Lock the lid and set the pressure cooker for 15 minutes.
8. Release the steam and serve with avocado, cilantro, and chips

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If you don’t already know this.. I’m extremely sweet potato obsessed. I will make a big batch of sweet potatoes and use them throughout the week in a million different ways. Just a few of my sweet potato recipes: Paleo Sweet Potato Waffle, Sweet Potato Pancakes, Shrimp Stuffed Sweet Potatoes, and Taco Stuffed Sweet Potatoes. Seriously- they are so versatile and inexpensive.

Now let’s talk about my new favorite way to eat them: BBQ chicken style! I used organic BBQ sauce from Annie’s. Whenever I look for sauces, I always try to make sure they aren’t packed with sugar. There are lots of great brands out there- just read your ingredient labels.

That’s probably my biggest tip when it comes to trying to cook healthier. Being aware of the ingredients really opens your eyes to what you’re eating and what’s going in your meals.

This meal is relatively easy to make even though it seems like it takes a lot of time. That’s just because sweet potatoes take a little time to cook. You can prep them beforehand like I said! If you do that- this meal is ready in 15 minutes! But you can also make them in real time too.

I know there are lots of different ways to bake sweet potatoes but my favorite is to poke holes in them with a fork, all the way around. Then I put them on a baking sheet and bake about 45-55 minutes. This is one of the easiest way to make them!

The chicken only took 12 minutes to cook in the skillet. I shredded it after I cooked it then added the BBQ sauce. I stuffed the mixture into the sweet potatoes and warmed them up in oven. Simple and ready to go!! Topped with cilantro and jalapenos for extra taste

BBQ Chicken Sweet Potatoes

This healthy, easy dinner is a great meal prep option as well!

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Ingredients

2 chicken breasts

2 large sweet potatoes

1/2 cup organic bbq sauce

1/2 onion

cilantro

Method

1.  Preheat oven to 400F. You’ll cook the sweet potatoes in the oven. Wash the sweet potatoes and take a fork then poke holes all the way around the sweet potato. Place on a baking sheet and bake for 45-50 minutes.

2. After the sweet potatoes are in the oven, heat a skillet over medium heat. Add two chicken breasts into the skillet with a little bit of oil when it’s heated. Cook for 6 minutes on each side.

3. While the chicken cooks, dice an onion.

4. Once the chicken is browned, remove from the skillet and into a bowl. Add the onion into the skillet to saute.

5. Take two forks and shred the chicken, Then add in 1/2 cup of BBQ sauce. Mix it up so the chicken is coated.

6.  Once the potatoes are done, slice in half. Stuff with chicken and onions. You can put them back in the oven if needed to heat them up.

7. Served with jalapenos and cilantro and more BBQ sauce!

 

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I made overnight oats at least 3 times a week in college because oats are SO inexpensive and last FOREVER! You can get a huge container at Aldi for just a couple dollars. And if you’re really trying to stick to a budget- you can pair them with water. I personally like almond milk to make them more flavorful and thicker but do what works best for you!

Another good thing about oatmeal is you can seriously do an unlimited amount of combos or recipes with it. I love baked oats (like my Gingerbread Baked Oats and Apple Cinnamon Baked Oats) and oat balls as well! It’s almost impossible to get bored of them (but then again I’m a meal repeater haha)

If you make them the night before, you have no excuse to not have a healthy breakfast in the morning. You can literally grab the jar out of the fridge, grab a spoon, and eat them walking out the door. Combine all the ingredients into a jar, shake it up, and store it the the fridge. I use an old mason jar or an old peanut butter glass jar. A Tupperware container would work too!

I added pure maple syrup and a lot of cinnamon to really add a good fall/winter taste to them. But honestly you could eat this flavor combo anytime of year! Topped this bowl with caramelized bananas- you just heat a pan over low medium heat, coat bananas in cinnamon, add some coconut oil into the pan, and cook the bananas for a minute or two on each side.

I also added some kefir (packed with protein and probiotics), chopped dates, and organic peanut butter. I like to have toppings that have fiber, protein, and healthy fats. The dates add a nice little sweetness to the bowl!

Easy, meal prep breakfasts make eating healthy easier. This recipe is also relatively inexpensive which makes healthy eating more accessible. Both a win-win in my book! Hope you all enjoy the recipe and HAPPY FRIDAY!!

Love,

Pey

Overnight Maple Cinnamon Oats

These overnight maple cinnamon oats are a great healthy meal prep option for a breakfast on the go!

Prep Time

5 minutes

Cook Time

0 minutes

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Ingredients

1/2 cup rolled oats

3/4 cup unsweetened almond milk

2 tsp organic pure maple syrup

1 tbsp cinnamon

Method

1. Combine all ingredients into a glass jar with a lid
2. Shake up and refrigerate overnight
3. Enjoy the next morning with your favorite toppings!

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Don’t blame me though if you get some funny stares from your fellow passengers haha. Be warned- it’s not always the best way to make friends on a flight. But it’s wayyyy better than spending $15 on a bad salad at the airport.

To bring it through security- I’ve never had any issues! I just pack a little lunch box with a frozen ice pack. They normally search my lunch box but as long as you don’t have any liquids you should be totally fine!

Another disclaimer: your meal will NOT look this good day of if you prep a day or two before haha. I actually photographed this meal Wednesday and I’m currently eating it at the airport on Friday. May not have be as pretty but it doesn’t change the taste

How I throw together prepped meals:

I try to structure it with a protein, fat, carb, and source of fiber. In this meal- I didn’t have any carbs on hand so I didn’t stress too much about it. I eat a lot of carbs in my diet so one meal without them won’t make much of a difference! I had leftover brussel sprouts, boiled eggs, and then sliced the tomato and avocado.

All in all- this meal took about 10 minutes to throw together because the brussels were already prepped!I boiled the eggs for 7 mins and that was all the cooking that it required! My future self was very thankful to devour this bowl at 7am in the airport!

Hope this meal helps inspire you to save some money at the airport and bring your own yummy meal!

Happy Black Friday!!

Healthy Meal Prep Breakfast

This paleo and gluten free meal prep breakfast is the perfect easy breakfast for when you’re on the go!

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Ingredients

2 organic eggs

1/2 avocado

Red pepper flakes

Brussel Sprouts

Olive Oil

Cherry tomatoes

Method

Brussel Sprouts: 

1. Preheat the oven to 400F
2. I use frozen brussel sprouts, I cook for 10 mins to thaw them out and then season
3. Season- I used 1 tbsp of olive oil + Primal Palate Adobo seasoning 
4. Bake for 30 more mins

Meal Prep Breakfast:

1. Boil a pot of water, once the water is boiling add in two eggs
2. Set timer for 7 minutes then remove from water and transfer to an ice bath
3. Add in tomatoes, brussel sprouts, and avocado!
4. Top with red pepper flakes

 

Notes

I’ll keep these meals 2-3 days in the fridge

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