Whew – We got Lily off to start her freshman year of college, so that means I wanted to start things off over here on the right track! (plus, it will help keep my mind busy) Sunday, I took you along on a few meal prep ideas on my instagram stories and even shared a few of my favorite products, like these meal prep containers, my new favorite wellness sticks (use code: LANDYN10) that I add to my water bottle, plus this lunch tote I’m loving.

Below are a few ideas + ingredients I used to make my meal prep containers. Keep it simple. Don’t overthink it and have fun. Your body will thank you later!

SNACKS

Hard Boiled Eggs
Individual Almond Packs – I Iike the trade joe one’s  

PROTEIN

Baked Boneless Chicken Thighs – marinated with Garlic Expressions (dressing/marinade)

-marinate in fridge and bake at 375 on a cookie sheet for 15 minutes.

Baked Boneless Skinless Chicken Thighs– turmeric, garlic powder, onion powder, red pepper flakes, olive oil, S&P

marinate in fridge and bake at 375 on a cookie sheet for 15 minutes. 

Ground Bison – garlic powder, turmeric, onion powder, red pepper flakes, salt & pepper.

cook and set aside. Add a tablespoon of fresh chopped mint. 

VEGGIES

Riced Cauliflower & Broccoli – 1 tablespoon ghee butter to skillet. I use frozen bag of green giant diced veggie bag – add two large handfuls of baby spinach leaves – season with S&P, garlic powder & onion powder.

Roasted Veggies – line cookie sheet with foil & coat with olive oil spray, broccoli florets, 1 large shallot sliced, 1 zucchini quartered, 1 sweet potato quartered. Drizzle with olive oil & season with salt & pepper. Roast at 400 for 25 minutes or until tender.