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About this week’s recipes: These recipes focus on adding colorful vegetables to your plate in exciting ways! Breakfast is really high-protein and the prepped lunch protein is versatile enough to add to salads, rice bowls, tacos, and more.
Table of Contents
Recipe Links
Monday: Chicken Pad Thai | Tuesday: Maple Dijon Sausage and Veggies | Wednesday: Coconut Curry Chicken | Thursday: Ground Turkey Vegetable Soup | Friday: Greek Salmon | Breakfast: Baked Protein Pancake Bowls | Lunch: BBQ Chicken
Prep-Ahead Instructions
Meal-Prep Breakfast | Baked Protein Pancake Bowls
Prep Directions: Follow the instructions to make 5 different bowls. Cover and refrigerate them for up to 5 days. Reheat in the oven or microwave.
Dairy-free: Use plant-based yogurt and milk.
Gluten-free: Use gluten-free 1:1 flour (I like Bob’s Red Mill).
Meal-Prep Lunch | BBQ Chicken
Prep Directions: Follow the instructions to make the entire recipe. Store in an airtight container to reheat in tacos, on salads, or in rice bowl.
This recipe is naturally gluten and dairy-free.
Monday | Chicken Pad Thai
Prep Directions: Whisk together the sauce ingredients including 1/4 cup coconut aminos, 1 Tbsp lime juice, 2 Tbsp rice vinegar, 1 Tbsp fish sauce, 3 Tbsp coconut sugar, 1 Tbsp sriracha, 3 Tbsp peanut butter and 1/2 tsp ground ginger. Slice 1 lb chicken breast, slice 1 red bell pepper, mince 1 shallot, and shop 4 green onions.
This recipe is naturally gluten and dairy-free.
Tuesday | Maple Dijon Sausage and Veggies
Prep Directions: Peel and dice 1lb sweet potatoes into 1-inch cubes, slice 2 packages of pre-cooked chicken sausage, trim and halve 1 lb brussels sprouts, and chop 2 Tbsp of fresh thyme and 2 tsps fresh rosemary.
This recipe is naturally gluten and dairy-free.
Wednesday | Coconut Curry Chicken
Prep Directions: Mix together seasoning blend; 2 tsp coriander, 1 tsp turmeric, 2 tsp cumin, 1 tsp salt, and 1/4 tsp pepper. Cut 1 lb chicken breasts into 1-inch cubes. Dice 1 yellow onion and thinly slice 1 red bell pepper.
This recipe is naturally gluten and dairy-free.
Thursday | Ground Turkey Veggie Soup
Prep Directions: Dice 1 yellow onion and 3 stalks of celery. Mince 4 cloves garlic and quarter 6-8 baby potatoes. Peel and slice 4 carrots into rounds.
Dairy-free: Don’t add parmesan cheese to the top.
Gluten-free: naturally gluten-free.
Friday | Greek Salmon
Prep Directions: Combine the marinade ingredients; 1/3 cup olive oil, 3 Tbsp red wine vinegar, juice from 1 lemon, 4 cloves garlic, 4 Tbsp dill, 2 Tbsp parsley, 2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried thyme. 1 tsp salt, pepper and red pepper flakes to taste. Seed and dice 1 English cucumber, dice 1 roma tomato, and 1/4 red onion.
Dairy-free: swap the feta cheese in the salad for chickpeas.
Gluten-free: naturally gluten-free.
