Meal Prep With Me: 5 Easy, Healthy Meals

Breakfast – Egg White Omelette

3/4 cup egg whitesScreen Shot 2017-04-07 at 12.41.56 pm
1 teaspoon Purpose Flavour Lemon and
Garlic With Pink Peppercorn Seasoning*
Baby spinach

1. Add egg whites and Purpose Flavour seasoning into a bowl and whisk until combined.
2. Pour egg white mixture into a large frying pan over medium heat and cook until slightly white.
3. Sprinkle baby spinach and feta on top and let cook for 2-3 minutes.
4. Flip and cook the other side.
5. Once both sides are cooked remove from heat and dish into containers.

Snack 1 – Double Choc Protein Cake

1 1/4 cups wholemeal flourScreen Shot 2017-04-07 at 12.10.49 pm
2 scoops protein powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
3 tablespoons of egg whites
1/4 cup natural sweetener
1/3 cup unsweetened apple sauce
1/4 cup plain greek yogurt
1/4 cup almond milk
1 tablespoon cacao nibs
Dark chocolate/sugarless chocolate (optional)

1. Add flour, protein powder, baking soda and salt into a bowl and stir until combined.
2. In a separate bowl whisk egg whites and sweetener until they form white peaks.
3. Add the unsweetened apple sauce, greek yogurt, almond milk to the egg white mixture and stir until combined.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Add cacao nibs and additional chocolate (optional) and mix until combined.
6. Pour into a 9×9 inch tin and cook for 20 minutes or until golden.

Lunch – Honey Peanut Chicken With Pineapple Cous Cous

800g chicken (I use mock chicken)
1 teaspoon Purpose Flavour Lemon andScreen Shot 2017-04-07 at 12.12.03 pm
Garlic With Pink Peppercorn Seasoning*
2 teaspoons of natural honey
3 teaspoons natural peanut butter
1 teaspoon paprika
1 lemon
350g cous cous
350ml boiling water
1 can shredded pineapple
100ml almond milk
2 teaspoons of honey
1 onion finely chopped
2 minced gloves of garlic
Pomegranate seeds
Almond flakes

1. Slice chicken into appropiate portions and put aside.
2. In a small bowl combine purpose flavour seasoning, honey, peanut butter, paprika and lemon juice until.
3. Marinate chicken in the liquid by coating both sides and placing on a plate. To enrich the flavours leave in the fridge overnight (optional).
4. In a large frying pan cook the chicken over medium heat until golden on both sides.
5. Place cous cous and boiling water into a bowl and let sit.
6. In a large saucepan combine the pineapple, almond milk, honey, onion and garlic and leave to boil.
7. Once boiling add the cous cous to the saucepan and mix until combined.
8. Place cous cous mixture into a bowl and top with chicken. Garnish with pomegranate and almond flakes.

Snack – Yogurt with Fresh Fruit

Plain Greek YogurtScreen Shot 2017-04-07 at 12.34.48 pm
Fresh fruit of choice

1. Dish appropriate amount of plain green yogurt into container.
2. Top with fresh fruit of choice. I have used strawberries, blueberries and raspeberries.

Dinner – Pulled Chicken and Leafy Greens

800g chicken (i use mock chicken)
Screen Shot 2017-04-07 at 12.28.39 pm1 teaspoon Purpose Flavour Lemon and
Garlic With Pink Peppercorn Seasoning*
1 tin crushed tomatoes
5 teaspoons garlic and onion herbs
1 teaspoon greek yogurt

1. Lightly coat chicken in coconut oil and Purpose Flavour seasoning.
2. Cook in a large frying pan until golden on both sides.
3. Shred the chicken into strips using a fork and place in a large bowl.
4. Add tomatoes, garlic and onion herbs, greek yogurt and combine.
5. Place a layer of leafy greens into your containers and top with pulled chicken. You can also serve this on a burger with bread and salad.

10% off Purpose Flavour discount code: COURTNEY

MCD xx



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