high protein & fiber meal prep recipes for you!!

Ingredients

• 1.25 cup Chia Seeds (for pudding base)
• 5 scoop Chocolate Protein Powder (approx. 30 g per scoop, chocolate flavored)
• 2 cup Almond Milk (unsweetened)
• 1 cup Strawberries (fresh, diced)
• 1 tbsp Unflavored Gelatin Powder (dissolved in 2 Tbsp hot water)
• 1.5 lb Ground Chicken (lean, 93% lean)
• 1/2 cup Carrot (grated)
• 1/2 cup Zucchini (grated)
• 1 Egg (large, beaten)
• 1/2 cup Whole Wheat Breadcrumbs (for binding)
• 2 clove Garlic (minced)
• 2 tbsp Soy Sauce (low‑sodium)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1 lb Salmon Fillet (skinless, baked or pan‑seared, then flaked)
• 1 cup Shelled Edamame (cooked and cooled)
• 1/2 cup Cilantro (packed, chopped)
• 1/2 cup Greek Yogurt (plain, full‑fat)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 cup Quinoa (dry, rinsed)
• 1/2 cup Carrot (shredded)
• 1/2 cup Cabbage (shredded, green or red)
• 1 cup White Beans (cannellini, drained and rinsed)
• 2 tbsp Sesame Seeds (toasted)
• 2 Cucumber (thinly sliced)
• 2 tbsp Rice Vinegar
• 1 tsp Sugar (optional, to balance acidity)

Instructions

1. Prepare Chocolate‑Strawberry Chia Pudding Base

   In a large mixing bowl combine chia seeds, chocolate protein powder, and almond milk. Whisk until no lumps remain.

   Time: PT5M

2. Add Gelatin Strawberry Layer

   In a small pot heat 2 Tbsp water until hot (but not boiling). Sprinkle gelatin powder over the water and stir until fully dissolved. Add diced strawberries and a pinch of sugar, then let cool slightly.

   Time: PT5M

   Temperature: Warm

3. Assemble Pudding Jars

   Divide the chia base into five jars or containers (about 1/2 cup each). Spoon the strawberry‑gelatin mixture on top of each. Seal and refrigerate for at least 2 hours or overnight.

   Time: PT5M

4. Make Oven‑Baked Chicken Meatballs

   Preheat oven to 400°F (200°C). In a bowl combine ground chicken, grated carrot, grated zucchini, minced garlic, beaten egg, breadcrumbs, soy sauce, salt, and pepper. Mix until just combined; avoid over‑mixing.

   Time: PT10M

   Temperature: 400°F

5. Bake Meatballs

   Line a baking sheet with parchment paper. Scoop the mixture into 1‑inch balls and place evenly spaced. Bake for 20 minutes, turning halfway through, until internal temperature reaches 165°F (74°C).

   Time: PT20M

   Temperature: 400°F

6. Cook Quinoa

   Rinse 1 cup quinoa under cold water. In a saucepan combine quinoa with 2 cups water, bring to boil, then reduce to simmer, cover, and cook 15 minutes until water is absorbed. Fluff with a fork.

   Time: PT15M

   Temperature: Medium heat

7. Toast Quinoa for Crunch

   Spread cooked quinoa on a dry skillet over medium‑high heat. Toast, stirring constantly, for 5 minutes until golden and crisp.

   Time: PT5M

   Temperature: Medium‑high

8. Prepare Crispy Quinoa Salad

   In a large bowl combine toasted quinoa, shredded carrot, shredded cabbage, cooked edamame, and white beans. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss gently.

   Time: PT5M

9. Make Cilantro‑Edamame Dressing

   In a food processor blend cooked edamame, cilantro, Greek yogurt, lemon juice, olive oil, salt, and pepper until smooth. If too thick, add a splash of water.

   Time: PT5M

10. Assemble Salmon Salad

    Flake cooked salmon into bite‑size pieces. Toss with the cilantro‑edamame dressing in a bowl. Serve in lettuce cups or over cooked rice as desired.

    Time: PT5M

11. Prepare Cucumber‑Rice‑Vinegar Salad

    Thinly slice cucumbers and place in a bowl. Add rice vinegar, sesame seeds, a pinch of sugar, and a pinch of salt. Toss and let sit for 5 minutes before serving.

    Time: PT5M

12. Portion and Store

    Divide each component into five meal‑prep containers: pudding jars, meatballs (5‑piece portion), quinoa salad, salmon salad, and cucumber salad. Label with date.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

10 g