Recipe Links
Monday: Maple Dijon Sausage and Veggies | Tuesday: Herb Crusted Salmon with Potatoes and Carrots | Wednesday: Korean Beef Tacos | Thursday: Ground Beef Stir Fry | Friday: Pineapple Teriyaki Burger with French Green Beans | Breakfast: Grated Egg Avocado Toast | Lunch: Bacon Wrapped Chicken Breasts
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 | Grated Egg Avocado Toast
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 gluten-free bread.
Meal-Prep Lunch | Bacon Wrapped Chicken Breasts
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/gluten-free: Naturally dairy/gluten free.
Monday | 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.
Dairy-free/gluten-free: Naturally dairy/gluten free.
Tuesday | Herb Crusted Salmon with Potatoes and Carrots
Prep Directions: Mince 6 cloves garlic and peel and cut 1 pound carrots halved and cut into thin 3-inch strips. Mix together and refrigerate the dill sauce: 2 Tbsp EACH Mayonnaise, lemon juice, fresh chopped dill, 1/3 cup sour cream, and salt and pepper to taste.
Dairy-free: Use dairy-free sour cream and swap nutritional yeast for parmesan cheese.
Gluten-free: Use gluten-free panko crumbs.
Wednesday | Korean Beef Tacos
Prep Directions: Dice 1 small yellow onion, mince 2 cloves garlic, and cut the tops off and scoop out seeds from 6 bell peppers (any color).
Gluten-free: Use coconut aminos and use grain-free tortillas (I like Siete).
Thursday | Ground Beef Stir Fry
Prep Directions: Whisk together sauce ingredients in a small bowl and refrigerate: ½ cup low sodium soy sauce or coconut aminos, ¼ cup fresh squeezed orange juice (about 1 medium orange), 1 Tablespoon rice vinegar, ½ teaspoon fresh grated ginger, 2 cloves garlic minced, and 1 Tbsp EACH honey and cornstarch (or tapioca starch). Slice 1 small yellow onion and 1 red bell pepper, chop 3 cups broccoli florets, and peel and slice 2 large carrots.
Gluten-free: Naturally gluten-free (be sure to use Coconut aminos).
Friday | Pineapple Teriyaki Burger
Side Dish: French Green Beans
Prep Directions: Mince 2 cloves garlic, cut ½ red onion into 1/2 inch thick rounds, and make and refrigerate sriracha mayo from ½ cup paleo mayo and ½ to 1 teaspoon sriracha depending on spice level. Dice 1 pineapple and 2 mangos, 1 jalapeño pepper (very small dice), and 1 red bell pepper (small dice). For the Green Beans: Wash and trim 1 lb french green beans, mince 1 shallot, and mince 2 cloves garlic.
Dairy-free/gluten-free: Naturally dairy/gluten free.
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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