Step 1

Preheat oven to 375 F.

Step 2

In a 10-12 inch skillet, add the oil. Once heated, add the onion and bell pepper. Saute until slightly soft and translucent. Then, add the jalepeno. Saute another 3-4 minutes. Next, add the minced garlic and saute 1-2 more minutes.

Step 3

Add the ground turkey to the skillet with the sauteed vegetables and cook until fully done. About halfway through cooking the turkey, add the taco seasoning and continue cooking until done. Allow to cook without a lid to let most of the liquid evaporate. Drain any excess grease if using ground beef.

Step 4

Once turkey is fully cooked through, turn off the heat and stir in the cherry tomatoes and salsa. Set skillet aside.

Step 5

For the egg mixture, in a large mixing bowl, add the eggs, milk, all seasonings, and nutritional yeast. Whisk until eggs are fully broken down and everything is fully combined. Pour egg mixture into the skillet with the ground turkey mixture. Lightly stir it to make sure everything is evenly distributed.

Step 6

Place skillet in the oven and let cook for about 25-30 minutes or until the center is set and top is slightly golden in color. Remove from oven and let cool for 10 minutes. Then, slice it into 5 roughly equal parts.

Step 7

To assemble your meal prep containers: Add one slice of the frittata to each container. Garnish with cilantro (optional). Add 1 C. of strawberries to each container. ENJOY!

Step 8

In a large saucepan, add 6 cups of water and bring to a light boil. Reduce heat to medium, add the shrimp, and boil for about 3-5 minutes or until shrimp are slightly pink and curled (don't overcook!). Once done, drain and rinse the shrimp with cold water to stop the cooking. Pat shrimp with a paper towel to remove any excess liquid and add to a large mixing bowl.

Step 9

In a separate saucepan (or in the same one after cleaning it), cook the noodles according to the package instructions. Once done, drain and rinse the noodles with cold water. Let all excess liquid drain then add the noodles to the large mixing bowl with the shrimp.

Step 10

In the large mixing bowl with the shrimp and noodles, add the chopped celery, bell pepper, onion, cherry tomatoes, olives, and dill. Toss until fully combined. Then, add the crumbled cheese and lightly toss again to combine.

Step 11

In a separate mixing bowl, add all dressing ingredients and whisk until fully combined. Pour dressing over pasta salad and toss until all of the pasta salad is coated with the dressing. This is optional but for maximum flavor, let pasta salad marinate overnight before transferring to meal prep containers.

Step 12

To assemble meal prep containers: Divide pasta salad into 5 roughly equal parts and add to your individual meal prep containers. Garnish with fresh dill (optional). ENJOY!

Step 13

Add all chicken mixture ingredients to a mixing bowl (except the avocado oil). Toss to combine. Make sure the cubed chicken is fully coated with everything. In a large skillet or pot, add the avocado oil. Once it's heated through, add the cubed chicken and cook on each side until the chicken is fully cooked through. Once done, remove chicken from the skillet and set aside. Remove any excess oil from the skillet.

Step 14

For the sauce mixture, in the same skillet/pot over low-medium heat, add the garlic and ginger. Saute that for about 3-4 minutes. Add the chili flakes and saute another 2-3 minutes. Then, add the orange juice, coconut aminos, honey, and orange zest. Whisk to combine. Bring to a light boil.

Step 15

While the sauce mixture is coming to a light boil, off the the side in a small bowl, combine the tapioca starch with water. Whisk to combine. Then, pour it into the sauce mixture (once it starts to lightly boil). Reduce heat to low-medium and let the sauce simmer for about 5-10 minutes or until it starts to thicken. Add chicken cubes back to pot. Toss to combine. Turn off the heat.

Step 16

For the rice mixture, cook rice in a saucepan or rice cooker until done. While that's cooking, add the cauliflower rice to a large skillet and saute until it reaches your desired texture. *Tip for cauli-rice: I like to add a splash of water and cover skillet with a lid to soften it faster. Then, once it reaches my desired texture, I remove the lid to let most of the liquid evaporate.

Step 17

Once the cauliflower rice and regular rice are done, add the regular rice to the skillet with the cauliflower rice and mix until fully combined. Season with sea salt and pepper, to taste. If you find it's too dry, add a splash of water and continue heating it through until the moisture is fully incorporated.

Step 18

To assemble meal prep containers: Add one serving of the rice blend to one side of the container. Add one serving of the orange chicken mixture to the other side. When ready to serve, top with 1/4 of an avocado. And (optionally) garnish with sesame seeds and chopped green onion.

Step 19

In a mixing bowl, add the powdered peanut butter and water. Whisk to combine. Then, add the honey, vanilla, ground flax seeds, and sea salt. Whisk until fully combined.

Step 20

Add the rolled oats. Toss to combine. Then, add the chocolate chips and continue tossing until everything is fully combined and oats are coated with the peanut butter mixture. Add mixture to fridge for 15 minutes to chill a bit.

Step 21

Scoop out about a tablespoon's worth of the mixture, roll it into a tight ball, and place it onto a lined baking sheet. Repeat this process until all of the mixture is gone (makes about 17 balls). Place balls back in the fridge for 15 minutes to hardened a bit. Then, transfer them to a glass storage container. ENJOY!