Addictiv Meal Prep vol I

Meal Prep
ADDICTIV FIT
ADDICTIVFIT.COM
Ideas and recipes to help jumpstart your meal
Ideas and recipes to help jumpstart your meal
prep and help you reach your fitness goals
prep and help you reach your fitness goals

IMPORTANCE OF MEAL
IMPORTANCE OF MEAL
IMPORTANCE OF MEAL
PLANNING AND
PLANNING AND
PLANNING AND
PREPPING
PREPPING
PREPPING
Let's face it. Meal planning and prepping can
Let's face it. Meal planning and prepping can
be an exhausting task and considered another
be an exhausting task and considered another
chore on our checklist. This should be one task
chore on our checklist. This should be one task
that we put at the top of that list.
that we put at the top of that list.
Planning out our meals has many benefits
Planning out our meals has many benefits
especially when we're goal-oriented with our
especially when we're goal-oriented with our
health and fitness
health and fitness
Those benefits include improving your
Those benefits include improving your
nutrition by preparing higher quality and
nutrition by preparing higher quality and
balanced nutritious meals. Of course it will
balanced nutritious meals. Of course it will
save you time from having to decide what
save you time from having to decide what
you're going to eat as well as save you money
you're going to eat as well as save you money
by keeping you from eating out and over
by keeping you from eating out and over
indulging on processed foods.
indulging on processed foods.
Outside of tracking your Macros, you're also
Outside of tracking your Macros, you're also
have more control of your food and calorie
have more control of your food and calorie
intake and can easily adjust meal times and
intake and can easily adjust meal times and
portion sizes.
portion sizes.

CREATING A
CREATING A
CREATING A
MEAL PLAN
MEAL PLAN
MEAL PLAN
My phiilosphy when it comes to any plan is
My phiilosphy when it comes to any plan is
keeping it simple. First identify what your
keeping it simple. First identify what your
goals are. Are you trying to lose or gain
goals are. Are you trying to lose or gain
weight? This will determine how many
weight? This will determine how many
calories you should comsume in a day or
calories you should comsume in a day or
your daily maCros.
your daily maCros.
Then decide the amount of meals (snacks
Then decide the amount of meals (snacks
included) that you're going to consume
included) that you're going to consume
and your meal times.
and your meal times.
Identify your meals and recipes to assist
Identify your meals and recipes to assist
with creating a grocery list and go
with creating a grocery list and go
shopping. Use a grocery list and Meal
shopping. Use a grocery list and Meal
Planning template to help you get
Planning template to help you get
organized.
organized.
Set aside a day/time to focus on
Set aside a day/time to focus on
preparing your meals.
preparing your meals.
The more prepared you are the easier it
The more prepared you are the easier it
will be to accomplish your goals.
will be to accomplish your goals.

BREAKFAST
BREAKFAST
BREAKFAST
RECIPES
RECIPES
RECIPES

Ingredients
8 large eggs
1/2 cup heavy whipping cream
2 tbsp butter
1 lb bacon
7 low carb tortillas (I used La Banderita brand)
1 1/2 cups cheddar cheese, shredded
1/4 cup white cheddar cheese, shredded
1/2 tsp salt
1/2 tsp pepper
LOW CARB
LOW CARB
LOW CARB
BREAKFAST
BREAKFAST
BREAKFAST
BURRITOS
BURRITOS
BURRITOS
Prep Time: 20 minutes
Cook TIme: 18 Minutes

Grease a 9X13 casserole dish and preheat oven to 350°F.
Grease a 9X13 casserole dish and preheat oven to 350°F.
Fry bacon on the stove or bake in the oven (whichever
Fry bacon on the stove or bake in the oven (whichever
method you prefer). When done, drain and set aside to cool.
method you prefer). When done, drain and set aside to cool.
When the bacon has cooled, crumble into bite-sized pieces.
When the bacon has cooled, crumble into bite-sized pieces.
In a medium-sized skillet, melt butter.
In a medium-sized skillet, melt butter.
In a bowl, crack eggs and add heavy whipping cream, salt,
In a bowl, crack eggs and add heavy whipping cream, salt,
and pepper. Whisk until thoroughly combined.
and pepper. Whisk until thoroughly combined.
Pour egg mixture into skillet and scramble eggs. Remove
Pour egg mixture into skillet and scramble eggs. Remove
from heat right before they get done and continue stirring as
from heat right before they get done and continue stirring as
they will continue to cook, but removing from the heat will
they will continue to cook, but removing from the heat will
prevent them from overcooking.
prevent them from overcooking.
Instructions
Instructions
LOW CARB
LOW CARB
LOW CARB
BREAKFAST
BREAKFAST
BREAKFAST
BURRITOS
BURRITOS
BURRITOS

In a low carb tortilla, spoon eggs down the middle follow with
In a low carb tortilla, spoon eggs down the middle follow with
bacon and freshly shredded cheddar cheese. Roll low carb
bacon and freshly shredded cheddar cheese. Roll low carb
burritos and place seam side down in a casserole dish. (Reserve
burritos and place seam side down in a casserole dish. (Reserve
1/4 cup of the cheddar cheese and some of the crumbled bacon
1/4 cup of the cheddar cheese and some of the crumbled bacon
to use as toppings for the burritos in the casserole dish before
to use as toppings for the burritos in the casserole dish before
baking.)
baking.)
Repeat the above step until the casserole dish is full. (I used
Repeat the above step until the casserole dish is full. (I used
seven burritos, but I left one out for meal prep photo). Sprinkle
seven burritos, but I left one out for meal prep photo). Sprinkle
1/4 cup white cheddar cheese and 1/4 cup sharp cheddar
1/4 cup white cheddar cheese and 1/4 cup sharp cheddar
cheese on top of the burritos and sprinkle a handful of the
cheese on top of the burritos and sprinkle a handful of the
crumbled bacon on top.
crumbled bacon on top.
You can cover and put in the fridge and bake the next morning.
You can cover and put in the fridge and bake the next morning.
If so, bake covered for 15 minutes, then remove foil and bake
If so, bake covered for 15 minutes, then remove foil and bake
for an additional 5-7 min or until heated all the way through and
for an additional 5-7 min or until heated all the way through and
cheese is melted on top.
cheese is melted on top.
If baking immediately, bake for 10-15 minutes or until heated
If baking immediately, bake for 10-15 minutes or until heated
all the way through.
all the way through.
Instructions Cont..
Instructions Cont..
Enjoy!
Enjoy!
LOW CARB
LOW CARB
LOW CARB
BREAKFAST
BREAKFAST
BREAKFAST
BURRITOS
BURRITOS
BURRITOS

5 large eggs
1/4 lb (125g) crisp-
cooked bacon,
crumbled
1 cup grated cheddar,
or any cheese you like
Salt and fresh cracked
pepper, to taste
1/2 teaspoon Italian
seasoning
1/2 teaspoon crushed
chili pepper flakes
(optional)
CheeseBacon&EggMuffins
Ingredients

1. To make the cheesy bacon egg muffins: Preheat your oven to
400°F (200°C). Grease a 6 count muffin pan with oil or non-stick
cooking spray. Set aside. In a large mixing bowl, crack in eggs
and whisk together with salt and black pepper.
2. Stir in cooked bacon, cheddar cheese, Italian seasoning and
red chili pepper flakes (if using). Divide evenly into muffin cups
filling each about 2/3 full. Top with more bacon and cheese if
you like.
3. Bake the egg muffins in preheated oven for 12-15 minutes, or
until set. Allow to cool a bit and serve your cheesy bacon egg
muffins immediately, or enjoy cold.
Note: The egg muffins recipe is versatile enough so you can
customize with what you have on hand in the refrigerator!
Directions

INGREDIENTS:
INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, minced
1 cup diced ham
1 cup diced ham
1 cup chopped broccoli florets
1 cup chopped broccoli florets
4 large eggs, lightly beaten
4 large eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
2 green onions, thinly sliced
2 green onions, thinly sliced
4 4-inch whole wheat tortilla
4 4-inch whole wheat tortilla
1/2 cup shredded reduced fat cheddar cheese
1/2 cup shredded reduced fat cheddar cheese
1/2 cup raspberries
1/2 cup raspberries
1/2 cup blueberries
1/2 cup blueberries
4 tangerines, peeled and segmented
4 tangerines, peeled and segmented
HAM, EGG AND CHEESE
HAM, EGG AND CHEESE
BREAKFAST QUESADILLAS

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium high heat. Add garlic, and cook,
Heat olive oil in a large skillet over medium high heat. Add garlic, and cook,
stirring frequently, until fragrant, about 1 minute. Stir in ham and broccoli
stirring frequently, until fragrant, about 1 minute. Stir in ham and broccoli
until broccoli is tender and bright green, about 3-4 minutes.
until broccoli is tender and bright green, about 3-4 minutes.
Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof
Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof
spatula, until they just begin to set; season with salt and pepper, to taste.
spatula, until they just begin to set; season with salt and pepper, to taste.
Continue cooking until thickened and no visible liquid egg remains, about 3-5
Continue cooking until thickened and no visible liquid egg remains, about 3-5
minutes. Stir in green onions.
minutes. Stir in green onions.
Layer half of each tortilla with the egg mixture; sprinkle with cheese. Fold in
Layer half of each tortilla with the egg mixture; sprinkle with cheese. Fold in
half and place onto the prepared baking sheet.
half and place onto the prepared baking sheet.
Place into oven and bake until the cheese has melted, about 5-6 minutes.
Place into oven and bake until the cheese has melted, about 5-6 minutes.
Place quesadillas, raspberries, blueberries and tangerines into meal prep
Place quesadillas, raspberries, blueberries and tangerines into meal prep
containers.*
containers.*
DIRECTIONS:
DIRECTIONS:
HAM, EGG AND CHEESE
HAM, EGG AND CHEESE

LUNCH
LUNCH
LUNCH
RECIPES
RECIPES
RECIPES

Buffalo
Buffalo
Chicken
Chicken
Wrap
Wrap
INGREDIENTS
INGREDIENTS
6 Chicken Tenders
6 Chicken Tenders
1/2 cup Buffalo Sauce
1/2 cup Buffalo Sauce
4 Flour Tortillas
4 Flour Tortillas
1/4 cup Chunky Blue Cheese
1/4 cup Chunky Blue Cheese
1/4 cup shredded lettuce
1/4 cup shredded lettuce
Shredded Cheddar Cheese
Shredded Cheddar Cheese

Chop up chicken tenders into
Chop up chicken tenders into
small 1-inch or smaller pieces
small 1-inch or smaller pieces
and place in a bowl.
and place in a bowl.
Pour Buffalo Sauce over
Pour Buffalo Sauce over
chicken and mix to coat.
chicken and mix to coat.
Put 1/4 of the buffalo chicken,
Put 1/4 of the buffalo chicken,
blue cheese, and lettuce into
blue cheese, and lettuce into
each wrap.
each wrap.
Wrap each tortilla and secure
Wrap each tortilla and secure
with a toothpick if desired.
with a toothpick if desired.
Enjoy immediately or store up
Enjoy immediately or store up
to 3 days in the refrigerator and
to 3 days in the refrigerator and
enjoy cold or with reheating
enjoy cold or with reheating
directions above.
directions above.
INSTRUCTIONS
INSTRUCTIONS
Buffalo
Buffalo
Chicken
Chicken
Wrap
Wrap

Ingredients
Ingredients
For the Rice:
For the Rice: 2 cups water
2 cups water
1 cup jasmine rice
1 cup jasmine rice
3/4 teaspoon salt
3/4 teaspoon salt
For the chicken:
For the chicken: 4 small-medium
4 small-medium
boneless skinless chicken breasts or
boneless skinless chicken breasts or
thighs about 4 oz each
thighs about 4 oz each
1 teaspoon brown or granulated sugar
1 teaspoon brown or granulated sugar
1/2 teaspoon paprika
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Salt and pepper to taste
2-3 cups broccoli florets
2-3 cups broccoli florets
water for steaming
water for steaming
Chicken Rice &
Chicken Rice &
Chicken Rice &
Broccoli
Broccoli
Broccoli

To Cook the Rice:Bring the water to a boil in a medium
To Cook the Rice:Bring the water to a boil in a medium
saucepan. this Stir in the rice; cover and reduce the heat to
saucepan. this Stir in the rice; cover and reduce the heat to
low. Simmer for 15 minutes until all of the water is absorbed.
low. Simmer for 15 minutes until all of the water is absorbed.
To Cook the chicken: Rub chicken with brown sugar, paprika,
To Cook the chicken: Rub chicken with brown sugar, paprika,
cumin, garlic powder, salt, and pepper. Heat 1-2 tablespoons
cumin, garlic powder, salt, and pepper. Heat 1-2 tablespoons
oil in a large heavy-duty pan or skillet over medium-high heat.
oil in a large heavy-duty pan or skillet over medium-high heat.
Add the chicken to pan and cook for 5-6 minutes on the first
Add the chicken to pan and cook for 5-6 minutes on the first
side without moving, until the undersides develop dark grill
side without moving, until the undersides develop dark grill
marks. Flip the chicken breasts using a pair of tongs or a fork
marks. Flip the chicken breasts using a pair of tongs or a fork
and cook the other side for 5-6 minutes. Turn off heat and
and cook the other side for 5-6 minutes. Turn off heat and
allow chicken breasts to rest in pan for at least 5 minutes
allow chicken breasts to rest in pan for at least 5 minutes
before cutting.
before cutting.
To steam broccoli: There are two ways to cook the broccoli.
To steam broccoli: There are two ways to cook the broccoli.
To blanch the broccoli on the stove-top. Boil water in a large
To blanch the broccoli on the stove-top. Boil water in a large
pot. Add broccoli florets to pot and blanch for just 1 minute.
pot. Add broccoli florets to pot and blanch for just 1 minute.
Remove from the pot. To steam in the microwave: Place
Remove from the pot. To steam in the microwave: Place
broccoli in a microwave-safe bowl and add water 3
broccoli in a microwave-safe bowl and add water 3
tablespoons water to the bowl. Cover with a ceramic plate or
tablespoons water to the bowl. Cover with a ceramic plate or
plastic wrap. Microwave on high for 3 minutes.
plastic wrap. Microwave on high for 3 minutes.
To assemble: Cut the chicken into slices or small bite-size
To assemble: Cut the chicken into slices or small bite-size
pieces. Use a 1 cup measuring cup to evenly spoon 1 cup of
pieces. Use a 1 cup measuring cup to evenly spoon 1 cup of
rice into each meal-prep container (4 total) Top the rice with
rice into each meal-prep container (4 total) Top the rice with
slices chicken and broccoli florets. Cover and refrigerate for
slices chicken and broccoli florets. Cover and refrigerate for
you to 4 days. To reheat microwave on high for 2 minutes or
you to 4 days. To reheat microwave on high for 2 minutes or
until steaming.
until steaming.
Instructions
Instructions
Chicken Rice &
Chicken Rice &
Chicken Rice &
Broccoli
Broccoli
Broccoli

1.5 cup quinoa
0.5 tsp sea salt
1/2 Tbsp avocado oil
10 oz boneless skinless chicken
thighs
4 eggs
1 red bell pepper
1 yellow bell pepper
2 carrots
2 spring onions
2 cloves garlic
1 Tbsp grated ginger
1 Tbsp ají amarillo
sea salt
pepper
soy sauce
INGREDIENTS
Quinoa Chicken
Quinoa Chicken
Quinoa Chicken
Fried Rice
Fried Rice
Fried Rice

Add 1.5 cups quinoa, 1/2 tsp sea salt, and 1.5
cups water to the Instant Pot and stir until all
the seeds are submerged in the water. Add the
lid, turn the valve to the sealing position, and
set to 1 minute on high pressure. Then let the
pressure release naturally.
In the meantime, preheat a large pan over
medium heat and while heating cut chicken
thighs into bite-size cubes. Once the pan is
hot, add a drizzle of avocado oil and then fry
the cubed chicken until golden brown and
cooked through. Season with sea salt and
pepper right after adding the chicken to the
pan.
While the chicken is cooking you can chop the
veggies into small dice and then set aside. And
slice the spring onion and finely mince the
garlic and ginger. Set the dark green part of
the spring onion aside for garnishing and add
the white and light green part to the garlic and
ginger.
INSTRUCTIONS
Quinoa Chicken
Quinoa Chicken
Quinoa Chicken
Fried Rice
Fried Rice
Fried Rice

Add 4 eggs to a bowl, season lightly with sea salt and
pepper, and whisk until well combined.
The chicken should be cooked through by now.
Remove it from the pan and set it aside. Add the
whisked eggs to the pan with all the chicken pan
juices and cook as if cooking a pancake. 2-3 minutes
on one side, then flip and cook another minute or two
on the other.
Remove the egg pancake from the pan and set aside.
Add a little bit of the chicken juices accumulated in
the bowl you set the chicken aside back into the pan,
then add the sliced white part of the spring onion,
and the minced garlic and ginger to the pan, as well
as ají amarillo and stir-fry for about 1 minute. Then
add the rest of the chopped veggies and stir-fry until
bright in color.
Cut the egg pancake into bite-size pieces and add
to the cooked quinoa. Add the chicken and
veggies, too. Season with soy sauce and mix
well.Sprinkle with the sliced dark green part of the
spring onion and enjoy!
INSTRUCTIONS Cont...
Quinoa Chicken
Quinoa Chicken
Quinoa Chicken
Fried Rice
Fried Rice
Fried Rice

DINNER
DINNER
DINNER
RECIPES
RECIPES
RECIPES

1 medium salmon fillet, cut in 3
or 4 chunks
2 bunches of asparagus, rinsed
and trimmed
1 teaspoon olive oil
2 teaspoons minced garlic
1/2 cup (125ml) low-sodium
vegetable broth (or white wine)
1/2 stick butter
1 cup halved cherry or grape
tomatoes
1/2 small red onion, minced
1 tablespoon hot sauce, optional
(we used Sriracha)
Juice of 1/2 lemon
1 tablespoon minced parsley (or
cilantro)
Crushed red chili pepper flakes,
optional
Slices of lemon, for garnish
Ingredients:
Garlic-Butter
Garlic-Butter
Garlic-Butter
Salmon & Veggies
Salmon & Veggies
Salmon & Veggies

directions:
1. Combine halved cherry tomatoes with olive
oil, minced red onion, salt and pepper. Marinate
in a shallow plate or bowl while cooking salmon
and asparagus.
2. Season salmon with salt and pepper. Let sit
while you prepare the asparagus.
3. Wash and trim the ends of the asparagus, then
blanch them in boiling water for 2- 3 minutes
then soak in ice water to stop cooking. This way
they will cook faster and evenly in the skillet.
You can skip this step if you have very thin
asparagus. Drain and set aside.
4. Heat olive oil in a large cast iron skillet over
medium-low heat. Gently cook salmon on both
sides until golden brown. Remove the salmon
fillets from the skillet and set aside to a plate.
Garlic-Butter
Garlic-Butter
Garlic-Butter
Salmon & Veggies
Salmon & Veggies
Salmon & Veggies

directions:
5. In the same skillet over medium heat, add
minced garlic then deglaze with vegetable broth
(or wine). Bring to a simmer. Add butter, lemon
juice, hot sauce, parsley. Give a quick stir to
combine.
6. Add the drained blanched asparagus and toss
for 2 minutes to cook it up. Add salmon back to
the pan and reheat for another minute.
7. Divide salmon and asparagus into meal prep
containers, add marinated tomatoes, and store
in the refrigerator for up to 5 days.
Note: You may use any vegetable of your
choosing.
Garlic-Butter
Garlic-Butter
Garlic-Butter
Salmon & Veggies
Salmon & Veggies
Salmon & Veggies

8 teaspoons brown sugar, divided
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes,
halved
16 ounces baby peeled carrots
2 tablespoons olive oil1
(1-ounce) package Ranch
Seasoning and Salad Dressing Mix
Kosher salt and freshly ground
black pepper, to taste
2 tablespoons chopped fresh
parsley leaves
INGREDIENTS:
Garlic Ranch
Garlic Ranch
Garlic Ranch
Chicken and
Chicken and
Chicken and
Veggies
Veggies
Veggies
Sheet Pan Meal
Sheet Pan Meal
Sheet Pan Meal

Preheat oven to 400 degrees F. Lightly
oil a baking sheet or coat with nonstick
spray.
Using your fingers, work the brown
sugar, about 1 teaspoon per thigh, onto
both sides of the chicken.
Place chicken, potatoes and carrots in
a single layer onto the prepared baking
sheet. Drizzle with olive oil and
sprinkle with Ranch Seasoning and
garlic; season with salt and pepper, to
taste.
directions:
Garlic Ranch
Garlic Ranch
Garlic Ranch
Chicken and
Chicken and
Chicken and
Veggies
Veggies
Veggies
Sheet Pan Meal
Sheet Pan Meal
Sheet Pan Meal

Place into oven and roast until the
chicken is completely cooked
through, reaching an internal
temperature of 165 degrees F, about
25-30 minutes.* Then broil for 2-3
minutes, or until caramelized and
slightly charred.
Serve immediately, garnished with
parsley, if desired.
directions cont...
Garlic Ranch
Garlic Ranch
Garlic Ranch
Chicken and
Chicken and
Chicken and
Veggies
Veggies
Veggies
Sheet Pan Meal
Sheet Pan Meal
Sheet Pan Meal

2 medium boneless skinless
chicken breasts, thinly sliced
into strips
1 pound kielbasa sausage,
sliced into rounds
3 cups baby spinach
3 tablespoons olive oil
3 teaspoons minced garlic
1/2 teaspoon salt, or to taste
1/4 teaspoon cracked black
pepper or a pinch of ground
pepper
8 ounces penne pasta, cooked
and drained
1/2 cup heavy cream or half
and half for a lighter option
3 tablespoons grated
parmesan cheese
Ingredients
Chicken &
Chicken &
Chicken &
Sausage Pasta
Sausage Pasta
Sausage Pasta

Drizzle a large, 2-inch deep skillet with olive
oil.
Add chicken, sausage, spinach, and garlic to
the pan.
Saute over medium-high heat for 6-8 minutes
until chicken is cooked through and sausage
starts to brown around the edges.
Add cream and stir 1-2 minutes til thickened.
Stir in pasta.
Season with salt, pepper, and parmesan and
stir well.
Garnish with cracked black pepper and fresh
herbs if desired and serve.
directions
Chicken &
Chicken &
Chicken &
Sausage Pasta
Sausage Pasta
Sausage Pasta

DESSERTS
DESSERTS
DESSERTS
&
&
&
SNACKS
SNACKS
SNACKS

Homemade
frozen yogurt
1 cup plain greek
yogurt
4 cups frozen
strawberries (or
other fruit)
3-4 Tbsp pure
maple syrup
(depending on
desired sweetness)
1 tsp vanilla extract
Ingredients
You will need a Food
You will need a Food
Processor
Processor

Homemade
frozen yogurt
Add the plain greek yogurt, frozen
strawberries (or other frozen fruit),
maple syrup, and vanilla extract to
your food processor.
Pulse and blend until a thick "froyo"
texture is formed. This can take a
couple minutes, and you may need to
push the mixture down occasionally.
Adjust sweetness (maple syrup) to
taste.
Serve and enjoy right away for a
more soft-serve like texture.
Alternatively, transfer to a loaf pan
and pop it in the freezer for about 30
minutes if you want it a little more
firm!
directions

2 cups gluten free
rolled oats
3 large bananas
mashed
1/2 cup peanut butter
(can sub for any nut or
seed butter of choice)
1/4-1/2 cup Candy
buttons M &M's, vegan
M&M's, or sugar free
candy buttons
1/4 cup chocolate
chips
Ingredients
Vegan Chocolate
Vegan Chocolate
Vegan Chocolate
Cookies
Cookies
Cookies

Preheat the oven to 350F. Line a large
baking tray with parchment paper and set
aside.
In a large bowl, combine all your
ingredients, except for your M&Ms and
chocolate chips, and mix well. Fold in
your M&Ms, reserving a few to add on
top.
Form 12 large balls of dough and place
on the lined tray. Press each ball into a
cookie shape and bake for 12-15
minutes, or until slightly golden brown.
Remove from the oven and allow to cool
on the tray for 10 minutes, before
transferring to a wire rack to cool
completely.
directions
Vegan Chocolate
Vegan Chocolate
Vegan Chocolate
Cookies
Cookies
Cookies

Frozen Strawberry
Frozen Strawberry
Frozen Strawberry
Bites
Bites
Bites
1 cup pecans
1/3 cup coconut
1 tablespoon honey
1 teaspoon olive oil
1 cup fresh strawberries
1/2 cup Greek yogurt
Ingredients

Frozen Strawberry
Frozen Strawberry
Frozen Strawberry
Bites
Bites
Bites
In a blender combine the pecans, coconut, honey and olive oil until
fully combined and at a desired crust texture.
Spray a mini cupcake tin with non-stick cooking spray.
Press the pecan mixture into each individual hole of the tiny cupcake
tin.
Clean blender and add your strawberries.
Blend until it is a smooth liquid-like smoothie.
Pour the blended strawberries into a small bowl and fold in the
Greek yogurt.
Fold until it is fully combined.Spoon the strawberry mixture on top
of the pecan crust until it reaches the top. Do not let it bubble or
pour over, because it will make them tricky to get out, or make them
look not as cute.
Place the pan in the freezer and freeze for 30 minutes to an hour.
Once they are frozen, spoon the Skinny Frozen Strawberry Bites out
of the pan or go around the edges with a knife to pop them out.
Serve immediately and enjoy!
directions

Addictiv Meal Prep vol I

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