Step 1

Add the ingredients for the base overnight oats recipe into each of your meal prep containers.

Step 2

Add the additional peach cobbler ingredients (except the toppings) into three of the meal prep containers. Add the additional peanut butter chocolate ingredients into two of the meal prep containers. Mix until everything is fully combined. Cover with a lid and let sit in fridge for a few hours or overnight to thicken.

Step 3

Once they've thickened up, give them one more mix. Then, add your toppings. Place back in the fridge until ready to serve.

Step 4

Drained the salmon completely. Add to mixing bowl. Add all remaining ingredients. Mix until fully combined.

Step 5

Meal Prep Assembly: Add a few lettuce leaves to each meal prep container. Top with the salmon salad. Add boiled eggs and celery sticks on the side. Add the avocado when ready to serve.

Step 6

Veggies: In a large skillet over medium heat, add 1 tsp of avocado oil along with the sliced bell peppers and onions. Saute until onions are translucent and easy to pierce with a fork. Add 1 tsp of taco seasoning and mix to combine. Saute a few more minutes then remove from skillet and set aside.

Step 7

Plantains: In the same skillet, add 1 tsp of avocado oil along with the sliced plantains and cook on each side until golden in color and easy to pierce with a fork. Sprinkle with sea salt, to taste. Remove from skillet and set aside.

Step 8

Rice Mixture: Cook regular rice in a rice cooker or saucepan according to package instructions. While that's cooking, add the pre-riced cauliflower to the skillet and saute until it's golden and soft. Once the regular rice is done, add it to the skillet with the sauteed cauliflower rice. Mix well. Then, add the zest of one lime, lime juice, cilantro, sea salt, and pepper, to taste. Saute a few more minutes then remove from the skillet.

Step 9

Ground Turkey: In that same skillet, add the ground turkey and cook until fully browned. Then, add 3 Tbsp of taco seasoning. Add a splash of water and mix seasonings fully into the meat mixture. Continue to cook a few more minutes so the meat absorbs all the spices. (add as much water as needed to avoid drying the meat out).

Step 10

Meal Prep Assembly: Into each meal prep container, add 1/5 of the rice mixture, 1/3 C. of corn, 1/5 of the meat mixture, 1/4 C. of black beans, 1/5 of the bell pepper mixture, 1/3 C. of salsa, and 3-4 plantain slices. Add a lid and these protein bowls are prepped and ready to go in the fridge. **When ready to serve, feel free to add avocado slices or an extra sauce, such as the Primal Kitchen Avocado Lime Sauce.

Step 11

Add all ranch ingredients to a mixing bowl and mix until fully combined. I like to add a tbsp of two of water to thin out the consistency, but this is optional. Transfer ranch to individual sauce cups (optional).

Step 12

Meal Prep Assembly: Add the sauce cups of ranch into a glass meal prep container. Then, add the veggies into the meal prep containers (roughly divided into 5 servings). Add a lid and place in fridge for the week!