Step 1

Preheat oven to 375 F. Grease a 9x13 baking dish with oil and set aside.

Step 2

In a large pot or skillet over medium heat, add the avocado oil, onion, and bell pepper. Saute for about 10 minutes or until onions are slightly translucent. Then, add the ground turkey and continue cooking.

Step 3

Once the turkey is halfway done, add in all the spices. Mix well. Continue cooking until turkey is fully done.

Step 4

Next, add in the mushrooms. Cook for 5 minutes. Then, add the cherry tomatoes and spinach. Cook until spinach is wilted to your liking. Transfer this mixture to the baking dish and spread it out evenly.

Step 5

In a mixing bowl, add the eggs, milk, nutritional yeast (or cheese), 1/4 tsp sea salt, and 1/8 tsp black pepper. Whisk to combine. Pour this egg mixture into the baking dish evenly over the turkey mixture.

Step 6

Bake casserole for 25-30 minutes or until the center is fully set and edges are golden. Let cool for 10 minutes before slicing into 10 roughly equal squares.

Step 7

Meal Prep Assembly: Into each meal prep container, add 2 squares of the casserole along with 1 C. of strawberries or 1/2 C. of blueberries.

Step 8

Add all stir fry sauce ingredients to a bowl and whisk until fully combined.

Step 9

Cut chicken thighs into 1-inch pieces. Add to a bowl, top with 1/4 C. of the stir fry sauce, cover the bowl and let it marinate in the fridge while you prepare the vegetables.

Step 10

In a large skillet or wok pan over medium-high heat, add 1-1.5 Tbsp of avocado oil. Let it heat through. Then, add the broccoli, bell pepper, onion, and carrots. Let those saute for about 10-15 minutes, stirring often to avoid burning, until they reach your desired texture. Personally, I like my onions to be slightly browned and the broccoli and carrots to be just soft enough to where they have the slightest crunch. Once vegetables are done, remove them from the pan and place them into a spare bowl/plate.

Step 11

In the same pan, add in 1 more tbsp of avocado oil. Let it heat through. Then, add the chicken thighs. Sprinkle chicken lightly with sea salt and pepper. Cook chicken until it's fully cooked through, stirring often to ensure it cooks evenly.

Step 12

Once chicken is done, add the vegetable mixture back to the skillet with the chicken. Pour the stir fry sauce over top. Stir to combine. Turn heat down to just under medium and allow it to simmer for about 5 minutes to let the sauce thicken, stirring occasionally. Once done, turn off the heat.

Step 13

In a large skillet over medium heat, add the cauliflower rice. Add a couple tablespoons of water, cover the skillet with a lid, and let it cook for a few minutes to allow the cauliflower rice to soften. Once it has softened, remove the lid and continue sauteeing until it reaches your desired texture. Season, to taste, with sea salt and pepper. **You can also stir in some chopped green onion for added flavor and color.

Step 14

Meal Prep Assembly: Into each meal prep container, add in 1/5 of the cauliflower mixture along with 1/5 of the chicken stir fry mixture. Garnish the stir fry with sesame seeds (optional). When ready to serve, top with 1/4 of an avocado for some extra healthy fats and fiber.

Step 15

In a large soup pot over medium heat, add the avocado oil, onion, bell pepper, poblano pepper, and celery. Saute for about 10 minutes until they're slightly soft. Then, add the minced garlic and saute another 1-2 minutes.

Step 16

Add the ground turkey and continue cooking until the turkey is about 50-75% done. Then, add in all spices and mix them fully into the turkey. Continue cooking until the turkey is fully cooked through.

Step 17

Next, add in the tomato paste. Stir to combine. Then, add in the diced tomatoes, chicken broth, kidney beans, honey, baking soda, and bay leaves. Give it a good stir. Bring it to a boil, reduce the heat to low-medium, add a lid, and let simmer for 30 minutes. **Feel free to add more seasonings, if desired.

Step 18

Meal Prep Assembly: Into each meal prep container add 1/5 of the chili mixture (about 2 cups worth). When ready to consume, feel free to garnish the chili with limes, cilantro, and chopped jalapenos. (You can also add things like cheese, sour cream, avocado, etc. but keep in mind this will add to the total calorie count)

Step 19

Add all ingredients (except the water) into a food processor and blend until smooth. You may need to stop and scrape the sides a few times.

Step 20

Then, as is blending, slowly add water through the chute of the food processor. I like to add 3-5 Tbsp until it reaches my desired texture.

Step 21

When ready to consume, scoop out 1/4 C. worth and dip with your favorite fresh veggies (carrots, celery, bell pepper slices, cucumber, etc.)