BREAKFAST: PROTEIN CHIA PUDDING

• In 5 separate containers (I used mason jars), add 3 Tbsp of Chia Seeds to each container.
• Then, add 3/4 C. of almond or coconut milk to each container.
• Next, add 1 scoop of protein powder to each container. Add 1 Tbsp of low carb sweetener or raw honey to each container. Add 1 Tbsp of cacao powder to 2 containers (1 Tbsp each).
• Mix well. Let chia pudding sit for 15-20 minutes while prepping the other meals. Then, come back and mix again.
• Add your favorite healthy toppings. I added 1 Tbsp pumpkin seeds and 1 Tbsp of shredded coconut to each container. I also added 1 Tbsp of cacao nibs to the two chocolate chia puddings.
• Seal container with a lid and place in the fridge. The chia pudding will stay fresh for a week. Be sure to stir chia pudding to mix again before consuming.

LUNCH: CHICKEN BURGERS WITH SAUTEED CAULIFLOWER RICE AND VEGGIES

For the Chicken Burger Patties:

• In a mixing bowl, add the ground chicken, taco seasoning, bell pepper, and cilantro.  Mix with hands until fully combined.
• Separate chicken mixture into 5 equal parts and form into patties.  In a large skillet over medium heat, add the coconut oil.
• Cook burger patties in the skillet on each side until fully cooked through. 

For the Sauteed Cauliflower Rice and Veggies:

• Add coconut oil to a large skillet over medium heat.  Add the bell pepper and zucchini to skillet and saute until slightly soft.
• Then, add the riced cauliflower to the skillet and continue to cook until cauli-rice reaches your desired texture.  Season with sea salt and pepper, to taste, and remove from stovetop.
• NOTES:  You can rice your own cauliflower with a food processor by using the 'S' blade and pulsing until riced.  Or, you can also use the grater blade on your food processor and feed the cauliflower through the chute of the food processor.
• When assembling your meal prep containers, don't forget to top with 1/4-1/2 of an avocado.

DINNER: Wild Caught Salmon and Chicken Thighs with Sweet Potato & Broccoli

For the Salmon:

• Rub salmon with seasonings.  In a skillet over medium heat, add 1 Tbsp of oil.
• Cook salmon filets on each side until fully cooked through.

For the Chicken Thighs:

• FYI:  I'll be using the pressure cooker setting on my Ninja Foodi to cook my chicken thighs.  See notes below for cooking in oven.
• If using the Ninja Foodi, add the rack that comes with it, add 1 C. water, and spread the chicken out evenly onto the rack.  Secure the pressure cooking lid and set the valve to the seal position.  Choose the pressure setting on Hi for 15 minutes.  Once it's done, do a quick release on the valve and do not open the lid until the red pin drops and all of the pressure is out.
• For baking the chicken, pre-heat oven to 375 degrees F.  In a baking dish, add 1/4 C. water.  Spread the chicken evenly onto the baking dish and bake for 20-25 minutes or until chicken is fully cooked through.

For the Steamed Sweet Potato and Broccoli:

• I'll be steaming the sweet potato and broccoli in my Ninja Foodi as well (because it's so easy).  See notes below for traditional stovetop steaming.
• Invert the rack that comes with the Ninja Foodi to sit low.  Add 2 C. Water.  Spread cubed sweet potato evenly across the rack.  Secure the pressure cooking lid and set valve to the vent position.  Choose the steam option and steam sweet potato for 13 minutes.
• Once the sweet potato is done steaming, repeat the same process with the broccoli.  **Don't forget to add 2 more cups of water to the pot.
• NOTES:  For traditional steaming, place a strainer into a saucepan or pot and fill the pot with water right up to where it barely touches the bottom of the strainer.  Add the sweet potato to the strainer and cover with a lid.  Bring heat to high and allow to steam until soft.  Repeat this process with the broccoli.