WEEKLY MINI MEAL PREP: protein banana bread muffins + cowboy quinoa salad + chicken salad

For the most efficient prep: Consider boiling/baking your chicken first. While chicken is cooking you can prepare the banana muffins. Once the chicken is ready, you should be able to bake the muffins. While muffins are in the oven, you can carry on with the cowboy quinoa salad or chicken salad!

PROTEIN BANANA BREAD MUFFINS:

ingredients:

• 2 large mashed bananas

• 1 egg

• 3 Tb honey

• 3 Tb coconut oil, melted and cooled

• 1/2 C collagen or protein powder (code BARENUTRITION for 15% off)

• 1/4 C hemp seeds

• 3/4 C oat flour (make by taking 1 C oats and blending in a high power blender)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• 1/2 C chopped walnuts

• 1/2 C chocolate chips

Preheat oven to 350. Mash the bananas and combine all wet ingredients (honey, egg, coconut oil).

Then add in all dry ingredients, and whisk until smooth.

Add batter to a lined or oil coated muffin tin, filling about 1/2-3/4 full.

Bake for 15 minutes and allow. to cool before removing from the muffin tin.

ingredients:

• 1 bell pepper, diced

• 1/2 red onion, finely chopped

• 1 can black beans

• 1 can pinto beans

• 1 can blackeyed peas

• 1/2 C corn

• 1 C cooked quinoa

• 1 jalapeno, finely chopped (optional)

• juice of 1 lime

• 2 Tb applecider vinegar or champagne vinegar

• 1 Tb hot honey (may sub regular honey)

• cilantro, to your heart's desire

• generous drizzle of olive oil

• salt + pepper

Cook your quinoa then simply combine everything and toss it together. This is delicious as a snack, side, or meal. You can eat it plain, with chips, over some shredded kale or other greens, inside of tacos, etc. etc.

GWEN'S TARRAGON CHICKEN SALAD:

Gwen is my mom :)

• 1 1/2 lb chicken breasts

• 1/4 C pecans

• 3 Tb currants or chopped dates

• 3 celery stalks, chopped

• 1/4 red onion, chopped

• tsp dried tarragon

• optional parsley

• 1 lemon's juice

• Tb olive oil

• 2-3 Tb mayo

• 1-2 Tb dijon mustard (optional)

• chili flakes

• salt and pepper to taste

Boil chicken in some water and broth for 15-18 minutes, or until cooked all the way through. Shred your chicken using two forks. It may help to cut into smaller pieces first and to add a drizzle of olive oil. Once shredded, add in all of the ingredients. You can add less or more mayo and less or more dijon depending on your tastes and the type of consistency you prefer.