Spent HALF of my Sunday making all of this, cannot wait to eat everything for this upcoming week!

Another great meal prep set… so excited to eat everything next week!! First time I’ve prepped burritos like this, so I’m interested to see how they hold up. As always, the recipes for everything can be found below. Enjoy! 😝

🌯 Sriracha breakfast burritos

1. Whisk together 4 whole eggs with 9 tbsp egg whites and 1 tbsp half-and-half. Add in salt and pepper to taste. In a pan with 1 tsp oil + tsp butter, cook on medium-low heat until they turn the consistency you want. Move to the side to cool completely.
2. Heat up 4-6 frozen sausage links on skillet with 1 tsp oil + tsp butter. Cook until they’re golden brown then add in 1 tbsp water and cover pan to steam the links for a few minutes. Remove from heat and cool completely (I like to cut mine up into smaller bites).
3. In a blender combine 1/2 cup cottage cheese, 1/4 cup milk, 2 tbsp sriracha, garlic/onion powder + salt/pepper to taste. Blend until smoothe and creamy.
4. Heat up tortillas and toast them lightly. (I use the small Carb Balance ones from Mission, but you can use larger ones if you’d prefer).
5. Assemble burritos by smearing on a layer of chipotle-sauce, then adding the eggs and sausage. Add on any other toppings to your preference (I chose tomatoes and a bit of the Herdez guacamole salsa). Roll up burritos and place each one in a pan over high heat to seal either side of them. Then transfer to parchment paper and tinfoil and freeze. Macros are about 211cals per 2 burritos with 20g of protein.

🍚 Dark soy sauce glazed chicken bowls

1. Cut up 1 lb chicken breast into cubes, de-veining as you go. Place cubes into zip lock bag and add in the following ingredients: 1.5 tbsp minced garlic, 1 tsp grated ginger, 1 tsp mirin, 2 tbsp regular soy sauce, 1 tbsp dark soy sauce, 1 tbsp chili powder (I always use gochugaru) 1 tbsp honey, 1 tbsp brown sugar, 1 tbsp neutral oil, 1 tsp sesame seed oil, 1 tsp fish sauce, 2 chopped green onions. Zip up the bag and mix all the ingredients together. Place in the fridge to marinate as long as possible – preferably overnight.
2. Once the chicken has been marinated, heat up a pan with 1 tsp neutral oil and throw in all the chicken. Cook on high heat for 5-6 mins, until the chicken reaches an internal temp of 165F and is crispy on the outside. It’s easy to overcook chicken breast, so watch the temp!!
3. To assemble the bowls: Cook 1 cup white rice however you’d like (I used my Cuckoo rice cooker). Then, divide rice and cooked chicken between 4 bowls. Add in toppings of your choice – an egg would be a good option, but for this time I chose kimchi and pickled daikon radish. Garnish with a little bit of toasted sesame seeds + chopped green onion. I also added in some of my protein sriracha dip that I made for the breakfast burritos (see recipe for that above). Macros are about 480cals per bowl with 46g of protein.

🍓 Raspberry white chocolate chips overnight oats

1. In a container combine the following ingredients: 1/2 cup dry instant oats (you can use old fashioned rolled oats, I just prefer the consistency of smaller oats), 1 tsp chia seeds, 1 tbsp maple syrup, 1/2 cup milk, 1/4 cup Greek yogurt, 3 tbsp raspberries, 1/4 tsp vanilla extract, 3 tsp Jello cheesecake mix (you can use the sugar free version for lower cals), and 2 tbsp white chocolate chips.
2. Mix everything well to combine. Leave in fridge overnight to completely set before enjoying! Macros are about 453cals with 20g of protein.