Here are some great meal prepping ideas, check em out! What do you think you would try?!
Breakfast:
Spinach and Mushroom Breakfast Scramble
Per serving: 192 Calories • 6.1g Carbs (1.4g Fiber) • 5.3g Fat • 29.7g Protein • 1 Serving
1 tsp Coconut oil (4.5 grams)
1 clove, minced Garlic (3 grams)
1 cup, pieces or slices Mushrooms (70 grams)
1 cup Egg white (243 grams)
1 cup Spinach (30 grams)
Directions
Add coconut oil, garlic, and mushrooms to pan over medium heat. 2. Once mushrooms are slightly softened, add egg whites and mix well. When egg whites are almost cooked, add spinach and stir until spinach is wilted. Serve immediately and enjoy.
Lunch:
Simple Lemon Pepper Tuna
Per serving: 148 Calories • 1.7g Carbs (0.3g Fiber) • 1.6g Fat • 32.2g Protein • 1 serving
Ingredients
1 can Tuna (248 grams)
1/2 tsp Pepper (1.6 grams)
1 tbsp Lemon juice (22.5 grams)
Directions
Combine all of the ingredients and then serve as desired.
Dinner
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
Per serving: 511 Calories • 60.8g Carbs (16.4g Fiber) • 19.6g Fat • 26.1g Protein • 1 Serving
Ingredients
1 tbsp, chopped Basil (2.6 grams)
2 tsp Olive oil (9 grams)
3/16 cup, grated Parmesan cheese (16.7 grams)
1 tbsp Parsley (3.8 grams)
1/2 clove Garlic (1.5 grams)
1 tbsp Lemon juice (15 grams)
1/2 dash Salt (0.20 grams)
7 1/2 oz Chickpeas (213 grams)
Directions
1. PREPARATION: Rinse and drain chickpeas. Chop basil, parsley. Press garlic. Grate Parmesan.
2. Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
Snack:
Strawberry Yogurt Smoothie
Per serving: 292 Calories • 21.7g Carbs (3g Fiber) • 16.5g Fat • 14.7g Protein • 1 serving
Ingredients
1 cup, halves Strawberries (152 grams)
1/2 cup Whole milk (122 grams)
1/2 cup Greek yogurt (120 grams)
Directions
Directions are based on the original recipe of 1 serving
1. Combine all ingredients in a blender and pulse until smooth. Enjoy!
Source: EatThisMuch
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