Step 1

**You can prep the chia pudding in one large bowl and then portion it out later or prep them in individual containers. I'll be prepping in individual containers (as shown in the video). In each container, add 3 Tbsp of chia seeds, 1 C. of milk, 1/2 Tbsp of maple syrup, 1/2 tsp of vanilla, and 1 tsp of ashwagandha powder. Mix with a fork or whisk until everything is combined. Place in fridge to let thicken. After 1 hour, stir mixture and place back into the fridge overnight.

Step 2

For the blueberry puree, if using frozen blueberries, be sure to defrost them overnight or for at least an hour. In a small saucepan over medium heat, add the blueberries and mash with a fork or potato masher as it's heating. Let it simmer for a few minutes. Then, add in 2 Tbsp of water, 2 Tbsp maple syrup, and 1 tsp vanilla. Continue mashing and simmering until it begins to thicken and reaches your desired texture. Once done, remove from heat, and let cool. Keep it stored in a glass jar with a lid in the fridge.

Step 3

Once the chia pudding has thickened and you're ready to serve, give it one more stir. Then, top it with 2 Tbsp of the blueberry puree and 2 Tbsp of chopped walnuts. **Feel free to add more syrup or honey for a sweeter taste. For your sides, add 1 boiled egg and 1/4-1/2 of a grapefruit to the meal prep container and it's ready to go!

Step 4

For the teriyaki sauce, in a small saucepan over medium heat, add all sauce ingredients (except the tapioca & water). Whisk to combine. Bring to a light boil then simmer for 5 minutes. While that's simmering, in a small bowl, whisk to combine the tapioca and water. Then, slowly drizzle it into the saucepan while whisking. Continue whisking for about 2-3 minutes to allow the sauce to thicken. Once it reaches your desired texture, remove it from the heat and set aside.

Step 5

For the cauliflower rice, add the defrosted cauliflower rice to a large skillet over medium heat, cover with a lid, and let it saute, stirring occasionally, until it reaches your desired texture. Then, season it with sea salt & pepper, to taste. Stir in the chopped green onion, cook for 1-2 more minutes, and then remove it from the heat and set aside.

Step 6

For the turkey mixture, heat the oil in a large skillet over medium heat, add the onion, and saute until the onions are soft & translucent. Then, add in the minced garlic and saute 1-2 more minutes. Next, add the ground turkey.

Step 7

Once the ground turkey is about 70% done, add the broccoli, carrots, zucchini, and bell pepper. Cover with a lid and continue cooking until the turkey is done and vegetables have softened, stirring occasionally to avoid burning. Once it's done, pour the teriyaki sauce over the turkey mixture and mix until everything is fully combined. Cook 5 more minutes then remove from the heat.

Step 8

Divide the turkey mixture and cauliflower rice into roughly 5 equal parts and add 1 serving of each to your meal prep containers. When ready to serve, add in 1/2 of an avocado and enjoy!

Step 9

Spiralize the zucchini into noodles. *Feel free to use a gluten free pasta instead, but note that it will increase the calorie count.

Step 10

Add 1 Tbsp of oil to a large skillet over medium heat along with the zucchini noodles. Toss. Then, cover with a lid and cook until the noodles reach your desired texture, stirring occasionally. Once done, add sea salt & pepper, to taste. Set aside.

Step 11

Place the chicken breasts onto a cutting board and cover the top with saran wrap. Pound/beat the chicken to flatten it out a bit so it'll cook more evenly. Cut chicken into 10 roughly equal pieces.

Step 12

In a large bowl, add the chicken along with all of the seasoning (start with just 1 tsp of salt). Rub seasoning onto the chicken making sure each piece is evenly coated. Then, in a large skillet over medium heat, add 1 Tbsp of oil along with the chicken pieces and cook on each side until the chicken is fully cooked through. Remove chicken pieces from the pan and set aside.

Step 13

Drain the pan of any excess liquid and add 1 more Tbsp of oil along with the diced onion and saute until the onions are soft and translucent. Then, add the garlic and saute 1-2 more minutes.

Step 14

In a separate bowl, whisk together the chicken broth and tapioca flour. The, pour it into the skillet with the onions. Mix together and let cook for 1-2 minuets. Next, add the coconut milk, sun dried tomatoes, nutritional yeast, and chopped spinach. Mix well. Cover with a lid and let this mixture simmer for about 5-10 minutes on low-medium heat or until the spinach has softened. **At this point, feel free to add the extra sea salt, if desired.

Step 15

Add the chicken back into the skillet and cover the chicken with the sauce. Simmer another 3-5 minutes.

Step 16

When ready to assemble your meal prep containers, separate the zucchini noodles into roughly 5 equal parts and add them to the containers. Then, add 2 chicken pieces to each container (on top of the noodles). Lastly, pour the sauce mixture over the chicken pieces (try to separate it as evenly as possible into each container).

Step 17

Add 1-2 Tbsp of nut butter to your sauce cups for on-the-go eating. Cut celery into 2-3 inch long pieces and store in a glass container with water in the fridge to keep them crisp.

Step 18

When ready to serve, dip celery sticks into the nut butter and enjoy!