 Hi friends, welcome back to my channel and a very special welcome if you're new here. My name is Jen. I'm a certified weight loss and nutrition coach and it is Monday, so it's meal prep day. I'm really excited for this meal prep. To be honest with you, it's probably the favorite one I've done in a very long time. I have breakfast, I have lunch and I have a dessert. So if you're excited, give this video a big, huge thumbs up. Make sure you're subscribed, your bells turned on because we do a meal prep every Monday and I do upload five videos every single week. I will link my recipe website at the top of the description box for you. That's where you'll find all of today's recipes. I'll also add nutrition coaching where I offer personalized to you macros and calories. Highly recommend this is how I've lost and maintained 140 pound weight loss and I have one-on-one coaching for accountability or if you have questions or want to talk with me directly. Links and discounts to my favorite things and come join our Facebook group. We'd love to have you. So let's head on into the kitchen for this week's meal prep. For breakfast this week, I'm making chia lemon and strawberry zucchini muffins. This just screams summer fresh ingredients, fruits, even a pop of veggies. So let me show you what you'll need. First you're going to need flour. I'm going to use the Kodiak power flour. Like I've mentioned in the last few meal preps, this is actually discontinued by Kodiak. We don't know why. I'm guessing maybe not a good seller but you can actually make your own protein flour down in the description box. I will put the recipe. It's very, very, very simple. That's what I'll be doing once this is gone. One of my lovely subscribers sent me several bags so I do have quite a few on hand. I like to use this because it's flour with protein so it just helps increase the protein in recipes. Speaking of protein, I'm going to use some Fairlife milk, unsweetened applesauce, salt, a fresh lemon, one medium zucchini, chia seeds, strawberries, sugar-free maple syrup, baking soda and an egg. So to make our muffins, the first thing we're going to do is add our dry ingredients to a bowl. So I have one and a half cups of flour, one teaspoon of baking soda and a pinch of salt. Stir that together until all those dry ingredients are fully combined. I'm going to kind of squeeze my zucchini to get rid of any excess moisture before adding it into the dry ingredients. One third cup of Fairlife milk, one third cup sugar-free maple syrup, one third cup unsweetened applesauce, one egg. I have about a cup of cut-up diced fresh strawberries, two tablespoons of chia seeds and then we're going to zest a lemon. We don't want any lemon juice, we just want the zest. That lemon smells so fresh and good. We're going to mix this all together. This is the batter for our muffins. Go ahead, preheat your oven to 350 degrees. Grab your muffin pan, add a muffin liner or spray it with some non-stick cooking spray. So I have my muffin pan sprayed with non-stick cooking spray. I'm going to use a large scoop and scoop my batter into the muffin pan. We want 12 muffins total. We're going to put our muffins into the 350 degree oven for about 20 to 22 minutes or until they're baked through. The muffins are out of the oven and these not only smell amazing, but look absolutely beautiful. And like I said, we have zucchini hidden in there, strawberries, chia seeds, I'm going to go ahead and allow these to cool, pop them out of the muffin pan and I'll be back to share points, calories and macros. So here are the muffins. I'm telling you, I am pretty soaked for these. What a healthy muffin, that's just full of flavor. I will go ahead and put points, calories, macros are on the screen for you. My plan is of course to pair this with some type of protein. For lunch this week, I'm making a chicken burrito bowl. I want to have a protein packed, healthy carb bowl for lunch. Bulls are really my go-to only because they're really easy to put together. Great meal prepped items. So let me show you what you'll need. So you're going to need some shredded chicken. You can of course cook your own brass, shred them up. I just buy my white meat, shredded chicken from Sprouts. It's zero points, it's only the white meat. You'll need two large avocados or three small. This is the cogita cheese, fresh cilantro, a red onion, rice of your choice, I'm going to use jasmine, grape tomatoes and salsa. So I have my rice cooking in my dash rice maker. I love this thing, I share this a lot. It's a go-to for us. You can buy it right off of Amazon, I'll link it down below for you. I have one and a half cups of dry rice, three cups of water. So for the chicken burrito bowl, I'm actually going to go ahead and put one together. I'm gonna have that for lunch today. That way you can see what the completed bowl looks like. Then I'll package up all the rest of the ingredients, show you how I'm going to store those. And then each day I'll just put together my chicken burrito bowl. This isn't really smart because everything's prepped ready to go. It takes two minutes to throw together the bowl. So first thing is one half of a cup of cooked rice. I'm going to do four ounces of cooked shredded chicken, some red onion, cherry tomatoes, some fresh salsa, an eighth of a cup of cogita cheese, and then chopped fresh cilantro. So there is our chicken burrito bowl. This looks so incredibly delicious. Again, I'll package everything up and I'll show you how I'm going to store it. And then I'll be back to share points, calories and macros. And as forgot, we're gonna add some avocado to the top, but I will actually do that right before I eat it. Everything is ready for me to assemble the bowls when it comes time for lunch. So we have my tomatoes, salsa, cogita cheese, avocado. I put my diced up red onion in a little baggie, my cilantro's in a reusable Ziploc bag, my pre-cooked ready to go chicken. And then I actually just store my rice in the cooking container from the dash rice maker in my refrigerator. So the recipe makes six bowls, so you have enough for the entire week. I'll put points, calories, macros here on the screen for you. For a sweet treat this week, I'm making a blueberry peach crisp. This is the perfect summer dessert. Fruity, light, very excited. So let me show you what you'll need. So you're going to need rolled oats. Again, flour of your choice. I'm using my Kodiak protein flour. Lots of blueberries you could do fresh or frozen, sugar-free maple syrup. For this recipe, I'm actually using the Lakonto cinnamon maple. I like this a lot in crisp recipes because it brings a little bit more cinnamon to the table. I will link Lakonto down below with 15% off for you. And then this is actually Lakonto granulated. That's the sweetener that you'll need. Light butter, sliced almonds, vanilla extract, cornstarch, cinnamon, three fresh peaches, and some salt. So the first thing we're going to do is put together the fruit portion of our crisp. So I'm going to add two and two cups of fresh blueberries to a large bowl. I have my diced up peaches. Two tablespoons of sugar-free Lakonto syrup, about a teaspoon of vanilla extract, and then two and a half tablespoons of cornstarch. And then mix that all together. You just want to make sure your fruit gets coated in the vanilla, the syrup, and the cornstarch. And then we're going to set this aside. Now we're going to add in half of a cup of flour, a quarter cup of sliced almonds, half of a cup of rolled oats, and half of a cup of Lakonto granulated, a pinch of salt, and some cinnamon. And I have four tablespoons of chilled light butter. I'm going to add that and then just kind of cut that in to the mixture. We want to make a crumble topping for our crisp. I went ahead and sprayed an eight by eight baking dish with nonstick cooking spray. We're going to add in the fruit mixture. Kind of spread that out over the bottom. I do have my oven preheating to 375 degrees. And then we're going to add our crumb mixture right on top. We're going to put this into our oven for about 45 minutes. If your crumble starts getting brown, you can cover it loosely with foil. So the blueberry peach crisp is out of the oven. This smells even better than the muffins. It literally smells like a decadent bakery in here. I am really, really excited for this. You could top this with whipped cream, ice cream. You could eat it as is. Put a little extra cinnamon on top. I will go ahead and put serving size points, calories, macros here on the screen for you. Thank you for joining me for this week's meal prep. Don't forget, all three of today's amazing recipes are on my website. My website is linked at the top of the description box along with nutrition coaching, links and discounts to my favorite things, and of course, if you're not part of my Facebook group, definitely come and join us there. I hope you enjoyed this week's meal prep and I'll see you in my next video. Bye.