Weight Loss Meal Prep for the Week! | Gluten and Grain Free Recipes

Step 1

Mash bananas with a fork. Distribute evenly into 3 containers (I used mason jars).

Step 2

Next, add 1/2 C. rolled oats to each container along with 2/3-3/4 C. Unsweetened Almond Milk. Give that a good mix.

Step 3

Then, to each container add 1 Tbsp protein powder, 2 Tbsp chopped nuts, 1/2 tsp vanilla, 1/2 tsp cinnamon, 1 Tbsp ground flax seeds, a pinch of sea salt, and 1/2 Tbsp extra sweetener (optional). Mix each container with a fork until ingredients are fully combined.

Step 4

Add toppings and seal each container with a lid. When ready to serve, give it a good stir and enjoy! These will last in the fridge for up to 7 days. **Feel free to add the toppings when ready to serve.

Step 5

In two separate containers (I used mason jars), divide ingredients equally and add all ingredients to each container (except toppings). Stir to thoroughly combine all ingredients. Add toppings.

Step 6

Seal with a lid and place in fridge until ready to serve. When ready to serve give it a good stir and enjoy! **Will last in the fridge for up to 7 days.

Step 7

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicon mat.

Step 8

In a large mixing bowl, add all of the nugget ingredients and mix with hands until fully combined. Set aside. In a small bowl, add all of the coating ingredients and mix well.

Step 9

Wet hands and scoop out about a Tbsp of the ground chicken mixture, roll it into a ball then flatten into a nugget shape (about 1/2 inch thick). Lightly press it into the coating mixture and coat each side of the nugget. Place onto the baking sheet. Repeat this process until all of the ground chicken mixture is gone. **I aimed for 20 nuggets so I’d have 4 nuggets each day for lunch.

Step 10

Bake nuggets for 15 minutes (no need to flip).

Step 11

Remove nuggets from oven and lightly brush the baste mixture on each side of the nugget. Place back into oven and bake for another 5-7 minutes. ENJOY!

Step 12

Add cucumber and purple onion to large bowl. Zest the lemon first and then squeeze the lemon juice from the entire lemon.

Step 13

Add all remaining salad ingredients and thoroughly mix until combined. Cover bowl and place in fridge until ready to serve. **Tip: I like to randomly stir the salad to ensure all of the ingredients are marinating in the mayonnaise and lemon juice.

Step 14

Preheat oven to 375 degrees F. Line a loaf pan with parchment paper or grease with non-stick oil.

Step 15

In a mixing bowl, add all meatloaf ingredients and mix until fully combined. Transfer meatloaf mixture to the loaf pan and press firmly into the pan (tightly packed).

Step 16

For the sauce, in a small saucepan over low-medium heat, add all sauce ingredients and whisk until fully combined & slightly warm.

Step 17

Spread sauce evenly over the meatloaf and bake the meatloaf for 40 minutes. Remove from oven and let it rest for 10 minutes before slicing. Cut into 10 equal slices and enjoy 2 slices as a single serving. Serve alongside the cauliflower mash and steamed broccoli.

Step 18

Cut all stems off of the cauliflower and steam cauliflower until extra soft. It MUST be extra soft.

Step 19

Transfer steamed cauliflower to a saucepan and mash with a potato masher or fork. Then, use an immersion hand blender to get it extra creamy similar to the texture of real mashed potatoes (this device is a game-changer for making delicious cauli-mash!). Once mashed, add butter/oil and all seasonings to taste. ENJOY!

Step 20

Cut broccoli into bite site pieces and steam for 10 minutes or until it reaches your desired softness.

Step 21

Transfer steamed broccoli to a large bowl and season with sea salt and pepper, to taste. Feel free to add additional seasonings.

Step 22

Chop celery. Pre-portion out the celery sticks and almond butter into five equal servings to have throughout the week.

Step 23

Boil eggs. Season with sea salt and pepper, to taste.Enjoy one per day.