Step 1

Preheat oven to 375 F. Grease a muffin pan and set it aside (you'll need 15 slots.. I used two muffin pans)

Step 2

In a skillet over medium heat, spray the skillet with non-stick oil and cook the turkey bacon on each side until it's fully cooked through and browned. Transfer to a paper towel to drain the excess grease. Once they've cooled off, cut them into small pieces.

Step 3

After the bacon is done, in the same skillet, add the oil and bell pepper. Saute for 2-3 minutes. Then, add the shredded sweet potato, add a lid, and continue cooking until they're slightly soft. Next, add the chopped spinach and continue to saute 2-3 more minutes or until the spinach as fully wilted. Season this mixture (to taste) with sea salt, pepper, garlic powder, and Italian seasoning.

Step 4

Add the bacon pieces into the skillet with the bell pepper mixture and mix until fully combined.

Step 5

Transfer the bell pepper mixture to the bottoms of the muffin pan (about 1/2 way full) in each slot.

Step 6

In a large mixing bowl, add the eggs, 1 tsp sea salt, and 1/4 tsp black pepper. Whisk to combine. Optional: add 1/2 C. of almond milk to thin out the consistency. Pour the egg mixture into the muffin pan over the bell pepper mixture to about 3/4's of the way full.

Step 7

Bake muffins for 20-25 minutes or until the eggs are set. Let cool for about 5-10 minutes before removing.

Step 8

To assemble your meal prep containers: Add 3 muffins to each container along with 1/2 C. of plain coconut or greek yogurt, 1/2 C. fresh berries, and 1 Tbsp chopped walnuts in each container. Store in a cold refrigerator. NOTE: These muffins can be frozen for up to 1 month.

Step 9

In a large mixing bowl, add the broccoli, grapes, cucumber, red onion, walnuts, olives, and bacon pieces. Mix until fully combined.

Step 10

In a separate mixing bowl, add the mayonnaise, yogurt, lemon juice, granulated sweetener, and sea salt. Whisk until fully combined.

Step 11

Pour the mayonnaise mixture over the broccoli salad mixture. Mix until everything is fully coated with the dressing. Cover bowl and place in fridge to marinate for at least 1 hour while prepping the other meals.

Step 12

Add all turkey burger ingredients to a large mixing bowl and mix until fully combined.

Step 13

Separate mixture into roughly 5 equal parts. Form mixture into patties. With each section, you can make 1 large patty or 3 mini patties. TIP: wet your hands with water when handling leaner meats like ground turkey or ground chicken to keep it from sticking to your hands.

Step 14

In a large skillet over medium heat, cook the patties on each side until they're fully cooked through and slightly browned. TIP: Add a splash of water and cover the skillet with a lid to keep the patties from drying out.

Step 15

To assemble your meal prep containers: I like to use my containers with dividers for this one. Add 1 portion of the broccoli salad to one side of the container and 3 mini patties to the other side. Store in a cold fridge for up to 5 days. NOTE: The turkey burger bites can be frozen for up to 1 month.

Step 16

Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.

Step 17

For the spaghetti squash, cut it in half length-wise. Scoop out the seeds u0026 stringy flesh in the center. Spray with avocado oil, lightly season with sea salt, and pepper. Place the squash cut-side down onto the lined baking sheet. Bake for 40-50 minutes or until you can easily pierce the flesh with a fork. Once done, let it cool down a bit. Then, using a fork, scrape out the spaghetti-like strands. You'll need 4 C. worth.

Step 18

For the chicken, I used my pressure cooker but you can also bake them. For the pressure cooker: add the chicken broth to the pot along with the chicken breasts (lightly season them with sea salt u0026 pepper). Place the valve to the sealed position and pressure cook on high for 14 minutes. Once done, do a quick release. For baking: add the chicken breasts u0026 broth to a baking dish and bake at 400 F. for 20-25 minutes or until done. Once chicken is done, shred it with a fork.

Step 19

In a skillet over medium heat, add the chopped onion, bell pepper, and celery along with a splash of water. Cover skillet with a lid and cook until they're slightly soft u0026 water has evaporated. Remove from skillet u0026 set aside.

Step 20

In a large mixing bowl, add the egg, oil, buffalo sauce, yogurt, garlic powder, onion powder, sea salt, and pepper. Whisk until fully combined. Then, into the same bowl, add the spaghetti squash strands, shredded chicken, and sauteed vegetables. Continue mixing until everything is fully coated with the buffalo sauce mixture.

Step 21

Grease a 9x13 baking dish. Pour the mixture into the dish and spread it out as evenly as possible. Bake at 400 F. for about 30-35 minutes. Then, broil it for 5-10 minutes to give the top a golden color. Once done, remove from oven and add fresh chives u0026 drizzle yogurt or sour cream over top (optional). Cut into 10 roughly equal squares.

Step 22

To assemble your meal prep containers: Add 2 casserole squares into each meal prep container along with 1 serving of the steamed broccoli (sprinkle with sea salt u0026 pepper, to taste) u0026 1/2 an avocado into each container. TIP: Do not add the avocado until the morning of or when ready to serve to avoid it turning brown.

Step 23

In a mixing bowl, add the yogurt, cacao powder, and sweetener. Mix until fully combined.

Step 24

Line a baking sheet with parchment paper. Spread the yogurt mixture evenly onto the baking sheet to about 1/2 inch thick (allow some of the parchment paper to hang off the sides to it's easy to remove after frozen).

Step 25

Top the yogurt mixture with the raspberries, strawberries, pistachios, walnuts, and shredded coconut. Lightly press the toppings into the yogurt with a spatula.

Step 26

Freeze for at least 4 hours or until firm. Once frozen, remove the parchment paper. Allow the bark to sit for about 5-10 minutes. Then, cut it into 10 roughly equal squares. Store the squares in a glass container or reusable ziplock bags in the freezer until ready to serve.