Meal Prep Breakfast Week 1

Natalie Green

Yields 1 breakfast each day for one person

How to Meal Prep Breakfast Week 1

20 minPrep Time on Prep Day

20 minCook Time on Cook Day

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Ingredients

• almond butter 2 tbsp
• almond milk 0,5 cup
• bananas 2,5
• cinnamon 1,5 tsp
• coconut oil 1 tbsp
• flaxseed 1 tsp
• frozen blueberries 2 cup
• lemon juice 1 tbsp
• zucchini 0,5
• millot 0,3 cup
• oranges 1
• plant-based milk 1,5 cup
• pomegranate kernels 2tbsp
• pumpkin seeds 0,125 cup
• rolled oats 1 cup
• shredded coconut 1 cup
• spotty sweet plantains 1
• un-waxed organic lemon 1
• vanilla extract 2 tsp
• walnut pieces 1 tbsp

Instructions

1. Get your equipment ready:
2. 3 food containers or mason jars
3. 2 freezer bag
4. cutting board
5. cutting knife
6. blender
7. Cook time: Coke millot according to package instructions. Meanwhile go to step 3
8. Chop time: Cut pomegranate to obtain kernels. Grate zucchini. Squeeze orange.
9. Blending time: 1/2 cup blueberries, 1 ripe banana, 1 cup plant-based milk of your choice, 4 tbsp shredded coconut, 2 tbsp almond butter and 1 tsp vanilla extract. Freeze in a freezer bag or freezer-friendly food container. Base for Thursday Blueberry Smoothie Bowl done.
10. Smoothie pack: Measure 2 bananas, 3 cups blueberries frozen, 1/4 cup pumpkin seeds raw. Roughly chop the bananas and add along with blueberries and pumpkin seeds to a freezer bag. Freeze. Friday Smoothie Pack done.
11. Fill mason jars for overnight oats and millot: Add millet, orange juice, cinnamon and shredded coconut to a mason jar. Close lid and shake to combine. Add half of the oats to another mason jar. In another mason jar, combine the oats, flaxseeds, ground cinnamon, pomegranate kernels, shredded coconut and walnuts (if using). Put the lid on, and shake the jar to combine the ingredients. Pour in ½ cup of milk of your choice. Stir the contents to combine completely.