Recipe Links
Monday: Tuscan Sausage Sheet Pan Gnocchi | Tuesday: Instant Pot Country Style Ribs with Sweet Potato Kale Salad | Wednesday: Ground Turkey Teriyaki Bowls | Thursday: Buffalo Chicken Salad | Friday: Loaded Steak Nachos | Breakfast: Blueberry Raspberry Smoothie | Lunch: Ground Pork Tacos
Prep-Head Instructions
Chopping and making dressings/sauces all at once saves so much time. A few tips:
- Breakfast and lunch: Prep over the weekend.
- Dinners: Prep over the weekend or in the morning of the day you’re making it.
- Ordering via Instacart: use the individual buttons under each recipe to add them directly to your instacart. Take note of the serving size and adjust for the week (i.e. smoothies serve 1 so 5x for the week).
Meal-Prep Breakfast | Blueberry Raspberry Smoothie
Prep Directions: Follow the recipe instructions to make it all the way through. Store in the fridge or freezer and enjoy or reheat as directed in the recipe.
Dairy-free: Use dairy-free milk.
Meal-Prep Lunch | Ground Pork Tacos
Prep Directions: Follow the recipe instructions to make it all the way through. Store in the fridge or freezer and enjoy or reheat as directed in the recipe.
Gluten-free: Use corn tortillas.
Monday | Tuscan Sausage Sheet Pan Gnocchi
Prep Directions: Mice 3 cloves garlic.
Gluten-free: Use gluten-free gnocchi for Tuscan sausage gnocchi.
Tuesday | Instant Pot Country Style Ribs
Side Dish: Sweet Potato Kale Salad
Prep Directions: Make the dry rub from 2 Tbsp EACH smoked paprika, coconut sugar (or brown sugar), garlic powder, onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tsp dried oregano. For the salad: cut and peel 2 large sweet potatoes into 1-inch cubes, and stem and chop 7-8 oz of kale and mince 1 clove of garlic.
Dairy-free: Omit cheese from the salad or use a dairy-free alternative.
Wednesday | Ground Turkey Teriyaki Bowls
Prep Directions: Mince 3 cloves garlic, 1/2 medium yellow onion, and 1 red bell pepper, and chop 1 cup broccoli.
Gluten-free: Use coconut aminos or tamari in place of soy sauce.
Thursday | Buffalo Chicken Salad
Prep Directions: Slice and chop 3 celery ribs, shred ½ cup carrots, thinly slice ½ red onion, slice 2 avocados, thinly slice 3 green onions, chop 1 Tbsp chives; make dressing by blending 1 avocado, ½ cup plain greek yogurt, coconut cream or sour cream, 1 Tbsp lemon juice, 1 Tbsp honey, 1 clove garlic, 2 tsp chopped chives or ½ teaspoon dried, 1 tsp dried dill, 1 Tbsp chopped parsley, and ⅓ cup milk in a blender.
Dairy-free/gluten-free: Naturally dairy/gluten free.
Friday | Loaded Steak Nachos
Prep Directions: Make pickled red onion as an optional topping.
Dairy-free: Use dairy-free cheese or cashew queso for the steak nachos.
Tips and Info!
- What’s included: This meal plan includes 5 dinners, 1 high-protein meal prep breakfast, and 1 meal prep lunch or protein item to add to wraps, salads, bowls etc.
- Customizing: You cannot swap out recipes or change serving sizes at this time. Consider joining the Guaca-Molly Club to get access to customizable meal plans, ad-free browsing, and exclusive recipes.
- My favorite meal prep containers: I love these glass meal prep containers for leftovers and ingredient prep and I love these glass jars for sauces, soups, and dressings.
- Cooking method: most Instant Pot recipes have adaptions for the slow cooker or stove top, be sure to check the recipe’s blog post or notes.
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