Another week of keeping things simple to make my days a little easier. This week, I prepped a healthy chicken salad for easy grab-and-go lunches—because no one wants a hangry mama!

I also tested out a new protein banana muffin recipe since I love having a healthier sweet treat on hand for breakfast or snacks.

To make dinners smooth sailing, I did a little ingredient prep. I chopped a bunch of sweet potatoes, roasted half for easy bowls and dinners, and stored the rest in the fridge to use throughout the week. I also made a delicious marinated chicken to use for chicken tacos later in the week. Maybe I’ll share that fill recipe soon.

Anyways, that’s it! Simple, realistic, and doable 🙌

I hope this helps you. Which one do you want to try?

Healthier Chicken Apple Pecan Salad

2 celery chopped

1 large apple, chopped

3 chopped green onions

3 cups chopped chicken                               

1/3 cup chopped pecans

Dressing:

¾ cup Greek yogurt

Juice 1 lemon

1 tsp sea salt + more to taste

2 tbsp mayo ( optional) use more yogurt if want to skip

1 tbsp dijon mustard

¼ tsp black pepper

½ tsp garlic powder

½ tsp onion powder

1.       Combine all dressing ingredients in a bowl and stir well.

2.       Add chicken, apples, green onions, pecans and celery. Stir well.

Banana Protein Muffins

3 cups all purpose flour

½ cup collagen peptides

4 tbsp baking powder

1 tsp sea salt

1 tsp cinnamon

4 bananas, mashed

½ cup Greek yogurt

½ cup butter, melted or melted coconut oil

3 eggs

1 tsp vanilla extract

¾ cup coconut sugar or brown sugar

Mini chocolate chips

1.       Preheat oven to 350F.

2.       Combine flour, collagen peptides, baking powder, sea salt, cinnamon in a bowl and whisk.

3.       In another bowl mix bananas, ½ cup Greek yogurt, ½ cup butter melted, 3 eggs, 1 tsp vanilla extract, ¾ cup coconut sugar.

4.       Add dry ingredients to wet ingredients and mix well.

5.       Add desired amount of chocolate chips. Mix well.

6.       Spray muffin tin with cooking spray. Scoop batter into muffin tins.

7.       Bake approx. 18 -20 min until done.

Adobo Chicken Marinade (excellent for tacos!)

2 lbs boneless, skinless chicken thighs or breasts

In blender:

1 adobo chili pepper

¼ cup olive oil

1 tsp sea salt

1 tsp chili powder

1 tsp cumin

Juice 1 lime

2 tbsp honey

Handful cilantro

4 garlic cloves

1.       Blend all marinade ingredients.

2.       Combine with chicken in a Ziploc bag and mix til fully coated.

Favorite Roasted Sweet Potatoes:

4 chopped sweet potatoes, peeled and diced

Place on cookie sheet. Season liberally with olive oil, sea salt, pepper, paprika, garlic powder & onion powder. Roast at 425F for approx. 25 min. 

Hi, friends!

It’s my very first article and I’m kicking it off by sharing a super simple meal prep I did yesterday. It’s nothing fancy—just a few high-protein meals to make this week feel a little less chaotic. If you’re in a season of feeding a family, juggling a lot, and just trying to keep everyone full and happy… you’re in the right place.

This Week’s Meal Prep: Simple, High-Protein, Family-Friendly

I kept things really simple this week—high protein, minimal fuss meals that will be eaten (always the goal, right?). Sharing everything I prepped in case you need a little inspiration going into your week.

🌽 High-Protein Street Corn Pasta Salad

This one is fresh, flavorful, and perfect to keep in the fridge for easy lunches.

Ingredients

• 2 cups sweet corn (fresh or frozen)

• 8 oz Banza pasta

• 2 cups cooked chicken breast (or rotisserie chicken)

• 1 cup cherry tomatoes, chopped

• Fresh cilantro, chopped

• Cotija cheese

Sauce

• ½ cup cottage cheese

• ⅓ cup Greek yogurt

• 1 tsp garlic powder

• ½ tsp sea salt

• Black pepper

• Juice of 1–2 limes (about 1.5)

• ½ tsp chili powder (more if you like heat)

Instructions

1. Sauté the corn in a pan until slightly crispy. Season with salt and pepper.

2. Cook pasta according to package instructions. Drain and set aside.

3. Blend all sauce ingredients until smooth.

4. In a large bowl, combine pasta, corn, chicken, tomatoes, cilantro, and dressing.

5. Toss well and top with cotija cheese. Adjust salt and pepper to taste.

6. Store in the fridge and enjoy throughout the week.

🍯 Honey Mustard Chicken + Veggie Bowls

These are super customizable and great for easy dinners or grab-and-go lunches.

Ingredients

• Cooked rice or farro

• Sweet potatoes, onions, and broccoli or asparagus (chopped)

• 2 lbs boneless chicken thighs

• Olive oil, salt, and pepper

Marinade

• ½ cup Greek yogurt

• 3 tbsp mustard

• 2 tbsp honey

• 1 tsp sea salt

• 1 tsp garlic powder

• ¼ tsp black pepper

Honey Mustard Dressing

• 1 tbsp honey

• 2 tbsp mustard

• 2 tbsp avocado oil

• ½ tsp garlic powder

• 1 tsp fresh lemon juice

• 2 tbsp Greek yogurt

• Salt and pepper to taste

Instructions

1. Mix marinade ingredients and coat the chicken. Refrigerate for about 2 hours.

2. Preheat oven to 450°F.

3. Spread veggies on a sheet pan, drizzle with olive oil, and season well. Roast for about 25 minutes, until tender and slightly crisp.

4. Place chicken on a separate sheet pan, removing excess marinade. Bake for about 25 minutes, or until cooked through.

5. Whisk together dressing ingredients.

6. Assemble bowls with rice, veggies, and chicken. Drizzle with dressing and serve.

🧁 Easy Kodiak Muffins

Nothing fancy here.

I used a Kodiak banana muffin mix for a quick, protein-packed option that works for breakfast or snacks. They’re not overly sweet, super convenient, and my kids love them.

Would I love to bake everything from scratch? Sure. But sometimes easy wins.

That’s everything I prepped this week!

I hope this gives you a little inspiration and helps make your week feel just a bit less chaotic.