Step 1

Preheat oven to 350 degrees F. Grease a regular-sized muffin pan with at least 12 slots. You can also line them with these silicon muffin liners. Set aside.

Step 2

In a skillet over medium heat, cook the ground turkey until browned. Add seasonings and and mix well. Set aside.

Step 3

In a large mixing bowl, add the eggs, almond milk, sea salt, and pepper. Whisk until egg yolks are fully broken down and everything is mixed well.

Step 4

In the muffin pan, add a small amount of chopped spinach to the bottom of each muffin slot. Then, add the ground turkey. Next, add the chopped bell pepper. Lastly, pour the egg mixture into each muffin slot.

Step 5

Bake muffins for 25-30 minutes or until the eggs are set. Let cool before removing from pan. Store in glass meal prep containers for up to 5 days.

Step 6

Season chicken breasts with seasonings to taste. Bake chicken at 375 degrees F. for 25-30 minutes or until fully cooked through. You can also pressure cook the chicken on high for 10 minutes. Keep the valve sealed & do a quick release once the chicken is done.

Step 7

Shred both chicken breasts with a fork and set aside.

Step 8

While chicken is cooking, in a large skillet over medium heat, add 1 Tbsp of oil and the sliced bell pepper & onion. Saute until this mixture is soft. Season with sea salt & pepper, to taste. Set aside.

Step 9

In the same skillet, add another tbsp of oil and cook the cauliflower rice until it reaches your desired texture. Season with sea salt & pepper, to taste. I also like to mix in some fresh chopped cilantro with the cauliflower rice along with lime juice but this is optional. Mix well. Set aside.

Step 10

In a skillet, add 1 Tbsp oil along with the plantain slices. Flip plantain slices every 2-3 minutes to avoid burning. Once the plantain slices are soft throughout and golden brown, remove from skillet & set aside.

Step 11

Assemble meal prep containers distributing ingredients evenly into each container starting with the cauliflower rice, bell pepper mixture, shredded chicken, salsa, plantain slices, and fresh cilantro. Also, add in 1/2 of an avocado to each container. Keep in fridge for up to 5 days.

Step 12

Defrost frozen spinach over night by placing bag in the refrigerator or put it in a strainer & run warm water over it. Add spinach to a cheesecloth or nut milk bag and strain out as much water as possible. Roughly chop the spinach & set aside.

Step 13

In a skillet over medium heat, add 1 Tbsp of oil & the diced onion. Cook until soft & translucent. Then, reduce heat to low-medium.

Step 14

Next, add in the minced garlic & saute for 1-2 more minutes. Then, add in the chopped spinach. Mix well. Cook another 2-3 more minutes.

Step 15

Add in the coconut cream and mix well. **Note: Coconut cream is the cream that sits on top of a can of full fat coconut milk. You can place the can in the fridge the night before to ensure the cream separates from the water but it’s not necessary.

Step 16

Add in the lemon juice. Then, season with sea salt & pepper, to taste. Mix well and continue to cook on low-medium for 3-4 more minutes. Transfer to meal prep containers.

Step 17

Preheat oven to 350 degrees F. Rub seasonings onto the chicken thighs and place in an oven-safe dish. Add a splash of water in between each chicken thighs (not too much) to keep it moist while baking.

Step 18

Bake for about 20 minutes or until chicken thighs are fully cooked through. Remove and let cool before transferring to meal prep containers.

Step 19

Add oil to a skillet over medium heat. Rub salmon filets with seasoning and place into skillet.

Step 20

Cook salmon on each side until fully cooked through. Be careful not to over cook the salmon and dry it out. Transfer salmon to meal prep containers.

Step 21

Preheat oven to 375 degrees F. Line a baking sheet and set aside. Cut peeled sweet potatoes into 1/2 inch thick wedges.

Step 22

In a large mixing bowl, add the sweet potato wedges, oil, and seasonings. Mix until all of the sweet potatoes wedges are coated with the oil.

Step 23

Spread wedges evenly onto the baking sheet and bake for 20-25 minutes or until slightly browned around the edges. Transfer to meal prep containers.

Step 24

For Air Fryer: Air fry at 390 F. for 10 minutes. Shake basket. Then, continue air frying for another 3-5 minutes or until slightly browned around the edges.

Step 25

Chop celery into bite size sticks. Divide almond butter into 5 separate tablespoons and feel free to pre-portion them out into snack containers. Enjoy 1 Tbsp of almond butter with any amount of celery as 1 serving.