meal plan week 8

I just love these recipes, seriously. All of them are absolute showstoppers. They’re fast, easy, high in protein and fiber, and absolutely DELISH. I hope you enjoy these as much as I do- my family ate them all up!

Cookie Dough Overnight Oats:
-1 c rolled oats
-2 Tbsp chia seeds
-4 Tbsp maple syrup (more if you prefer it sweeter!)
-2 c nonfat milk
-4 Tbsp salted peanut or cashew butter
-10 Tbsp unflavored collagen peptides
-4 scoops inositol
-1 tsp salt
-8 Tbsp sugar-free chocolate chips

1. Divide all ingredients equally into 4 jars. Stir well until fully combined, and refrigerate overnight or at least 4 hours.

Makes 4 servings: 347 calories, 22 G protein, 35 G net carbs, 6 G fiber, 11 G fat

Cottage Cheese Alfredo:
-2 c whole fat cottage cheese
-1/2 c freshly grated parmesan cheese
-2 cloves garlic, minced (I used jarred)
-4 Tbsp room-temp butter
-3 Tbsp milk
-1 tsp salt
-1 tsp black pepper
-12 oz high-protein linguine (I like Banza or Pete’s)
-3 c frozen, then heated/microwaved broccoli
-Red chili flakes

1. Blend cottage cheese, parmesan, garlic, butter, milk, salt, and pepper in a high-powered blender. Add a little more milk, if needed, to reach a “saucey” liquid consistency.
2. Bring a large pot of salted water to a boil and add linguine. Cook until al-dente. Drain, reserving 1/2 c of the pasta water.
3. Turn down heat to low, add linguine back into the pot, and add “alfredo” sauce in. Stir well, cook on low for 3-4 mins, then add in broccoli and let cook another 1 min. Add red pepper flakes and some extra parmesan and serve!

Makes 6 servings: 393 calories, 25 G protein, 34 G net carbs, 7G fiber, 17 G fat

5 Ingredient Crispy Orange Chicken:
-1.5 lb boneless, skinless chicken thigh chopped into bite-sized pieces
-3 Tbsp corn starch
-1 orange: take 2 Tbsp zest and 1/4 c juice
-3/4 c Teriyaki sauce (I like Primal Kitchen)
-1 red bell pepper, diced finely
-1/2 tsp red chili flakes (optional if you like spice!)
-1 Tbsp avocado oil
-Green onions + sesame for garnish

1) Add chicken and corn starch to a ziplock bag and shake until chicken is coated.
2) In a bowl, combine orange zest, orange juice, teriyaki sauce, red bell pepper, and red chili flakes (if using)
3) Heat avocado oil in a large skillet over medium heat. Add chicken, and cook until cooked through and chicken is crispy (about 4-5 mins).
4) Pour in orange/teriyaki/bell pepper mixture and let cook and thicken for about 5 mins.
5) Remove from heat and garnish with green onions and sesame seeds. Serve each with cooked brown rice (I used a pre-cooked bag) and frozen cauliflower rice (microwaved for a few mins).

Makes 4 servings: 308 calories, 33 G protein, 21 G net carbs, 10 G fat


Sea Salt Chocolate Tangerines:
-2 large tangerines (I used Tangelos)
-1/2 c chocolate chips (I used Hu)
-Coarse sea salt

1) Separate the tangerines into segments.
2) Add chocolate chips to a bowl (I also like to add 1 tsp coconut oil so it melts easier) and melt- you can do this slowly over a double boiler on low heat or in the microwave, heating in 30 second intervals and stirring in between every 30 seconds until melted
3) Dip each slice into the melted chocolate, covering half the segment. Sprinkle a little sea salt over each, and refrigerate 1 hour.

Makes about 4 servings: 142 calories, 3 G protein, 16 G net carbs, 7 G fiber, 8 G fat