Happy Monday, friends!
How was your weekend? We wrapped up the production of The Music Man I was in yesterday and now today, I’m trying to get back in the swing of things as the semester starts.
I love using the beginning of the school year as a way to regroup and recommit to my food goals and one of the best ways I’ve found to do that is through meal planning and meal prepping–that way there are no excuses when I’m too tired or lazy to think about what to make!
So, today, I’ve rounded up a few of my favorite simple yet healthy recipes that portions of, or the entire meal, can easily be prepped in advance for streamlined weeknight cooking–hope you enjoy!
Peanut Butter Cookie Dough Protein Balls These are a great snack to make ahead and keep in the fridge or freezer — they taste super decadent but are actually extremely healthy and filling!
Berry Freezer Waffles Make and freeze to have handy on mornings when you need to rush out the door–they’re vegan too.
Teriyaki Chicken Bowls Use your food processor to quickly slice all of your veggies in advance and then assemble these later for dinner.
Go-To Veggie Burgers I keep these veggie burger patties in the freezer and add them to salads, wraps, and burgers throughout the week.
Coconut Berry Chia Pudding This chia pudding makes a great hearty breakfast or snack.
Ginger Soba Noodle Bowls Soba noodles cook quickly, so this makes a great meal when you’re short on time.