Welcome back to Prep, Set, Go!, episode 2. If you missed the first round, you can see it here!
This week is all about setting yourself up with a mix of grab-and-go breakfasts that can also double as snacks, easy sides, and a protein that the whole family loves that you can also remix into meals throughout the week. Nothing fancy, just the kind of prep that saves you time when you’re tired, hungry, and don’t want to think.
Here’s how I’d time this round of prep:
Start by roasting your veggies, and while those are roasting, cook up your chicken. Then blend up your egg bites ingredients and pop those in the oven while it’s still warm after the vegetables. Finish up by washing your fruit and prepping your overnight oats. Ok, let’s do this (and check it all out in this reel)!
Berries – washed & prepped
This one sounds small, but when fruit is already clean, dry, cut up, and ready to eat, it saves a lot of time.
- Fill a large bowl with water
- Add 1 teaspoon baking soda for every 2 cups of water
- Add your berries and let them soak for 5 minutes
- Gently swish them around, then rinse well with clean water
- Strain and dry them completely (I spread them on a clean kitchen towel or paper towels).
- Store in a Tupperware lined with a dry paper towel on the bottom. This absorbs extra moisture and helps them last longer.
Copycat Starbucks Egg Muffins
These egg bites may just have to become a weekly meal prep staple for me. They’re a lifesaver for quick, protein-rich breakfasts or snacks. I even put them in my preschooler’s lunch and he loved them.
To reheat, just pop them in the microwave for 30 seconds (or you can reheat in your airfryer).
Herby Crispy Chicken
This is one of my family’s favorite recipes and it’s perfect for meal prep. I ate it with the roasted veggies for dinner that night, then used the leftover chicken in salads and bowls throughout the week.
Roasted Potatoes, Broccoli & Cauliflower
For the Potatoes:
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Slice baby potatoes into small, thin pieces so they cook faster.
- Spread potatoes on a baking sheet pray with avocado oil and season with salt and pepper
- Roast at for 25–30 minutes, flipping halfway, until golden and tender
For the Broccoli + Cauliflower:
- Use florets to save time on chopping
- Spread on a baking sheet lined with parchment paper.
- Spray with avocado oil and season with salt and pepper
- Roast at 425°F for 15-18 minutes, flipping once, until lightly crispy and tender
Chocolate Protein Overnight Oats
Overnight Oats are one of my favorite things to have prepped in the fridge. If you haven’t tried this recipe yet, it’s a must-try too! I always add protein powder and chia seeds to make them extra filling, and they’re perfect for a busy morning or as a pre-workout breakfast. I make several jars at once so breakfast is done for days. Here are my favorite jars to prep my oats.
Ingredients:
the below recipe serves 1. Repeat this in each jar that you’re prepping.
1/2 cup organic gluten-free quick oats
3/4 cup unsweetened almond milk
1/4 cup Greek yogurt or sheep’s milk yogurt
1/2 tbsp maple syrup
1/2 tsp vanilla extract
1 tbsp chia seeds
1 scoop chocolate protein powder (make sure you like the taste because a protein powder with a bad aftertaste will make or break a recipe!)
Your favorite berries for topping
Instructions:
- Add the protein powder and almond milk into your jar. Stir to combine.
- Add, yogurt, maple syrup, and vanilla extract. Stir until smooth.
- Add the oats and chia seeds. Stir really well to fully combine and break up any remaining protein powder clumps.
- Place the lid on the jar and refrigerate for at least 3 hours, or overnight for best texture.
- When ready to eat, stir again. Add another small dollop of yogurt and top with your favorite berries. Enjoy!
And that a wrap’s on Part 2 of Prep, Set, Go! Keep tuning in for more. I hope these ideas help set you up for a healthy, stress-free week of delicious eats!
