Eating healthy or sticking to a meal plan on a busy schedule can be tough! Errands, work, workouts, I think it’s safe to say that we’ve all been there…so tired by our own day-to-day lives that the last thing we want to do is cook, so grabbing take-out just happens. I try and go to the grocery store as much as possible and I even got an AMEX Blue Cash Preferred too so that I could earn rewards points on the healthy foods I buy. It’s working most days but, of course, there is a hiccup every now and again.

Like a good workout, a solid meal plan doesn’t just happen – the key is all in the planning (go fig). So today I am sharing some tried and true recipes from my own meal plan that are perfect for a busy girl on the go! Alternatively, depending on where you live, you could look up meal prep uk to take out all of the guesswork of creating your own.

One important thing to consider before we get started though – make sure you have lots of different tubs and pots to store all your prepped meals. And if you have ever wondered which stainless steel lunch box is right for you, check out ecolunchboxes.com for some lunch box inspiration.

You’ll notice many of the ingredients are in multiple recipes helping you save $$$, plus each one takes 20 minutes or less and many of them can be stored for several days. This is a fast and easy way to have eats on hand with only 1 or 2 hours per week max of meal prep), leaving you plenty of time to conquer the world! If you hate meal prep, don’t worry, there are alternatives! Websites like keytofood.co.uk might be worth a look if you’re not a fan of prep but if you’re willing to do the hard work yourself, read on!

BREAKFAST MENU

No. 1 | Chic & Disheveled’s Green Drink Go-To

Prep Time: 5 Minutes

The Grocery List:

2 Cups Kale

2 Cups Coconut Water

1 Cup of Diced Granny Smith Apples

½ Cup Greek Yogurt

1 Avocado

To Make Your Green Drink:

Combine all ingredients into a blender and blend until you achieve a creamy texture.

Pour into a mason jar or tumbler.

Enjoy.

No. 2 | Overnight Oats

Prep Time: 5 Minutes | Refrigerate overnight

The Grocery List:

1/3 cup greek yogurt (I prefer vanilla but you can pick any flavor you want!)

1/3 cup almond milk (or coconut milk, or soy milk, or regular milk – you pick!)

1/3 cup rolled oats

** To add a pop of protein add a scoop of vanilla protein powder (I use Skinny Shake Very Vanilla)

The night before:

The base recipe for overnight oats is super simple – just combine the following in an air-tight container like a mason jar and let them sit overnight:

The morning after:

Top your oats with fruit, nuts, honey or any other that will help take your oats from nutrish to delish! Some of my favorite combos are:

Sliced Banana + a pinch of cinnamon

Sliced Banana + Strawberries + Blueberries + a dash of maple syrup

Blueberries + Almonds

Walnuts + Honey

Almonds + Dried Cranberries + Honey

No. 3 | Protein Pancakes

Total time: 20 Minutes

The Grocery List:

2 Scoops vanilla protein powder (I use skinny shake Very Vanilla)

2 Eggs

1 banana

¼ tsp baking powder

¼ tsp salt

½ tsp cinnamon

To make your protein pancakes:

Sift protein powder, baking powder, salt and cinnamon together.

Peel banana and slice into thick chunks.

Add 2 eggs and the banana chunks to the dry ingredients and mash together. The batter will still have a bit of a rough texture to it but there shouldn’t be any huge chunks of banana.

Add two tbsp. of coconut oil to a large skillet then heat until melted.

Pour roughly a ¼ cup of batter into the skillet and cook evenly on both sides until you attain a nice golden brown color on both sides.

Serve with maple syrup and fresh bananas and blueberries.

LUNCH MENU

No. 1 | Mango Avocado Salad

Total Time: 5 Minutes

The Grocery List:

2 Avocados

2 Mangoes

1 Lime

1 pinch of sea salt

To make your summer salad:

Dice your avocados and mangoes into cubes and add to a large serving bowl.

Slice your lime into wedges and squeeze over you bowl of mixed fruit.

Stir the ingredients in the bowl to they are evenly mixed.

Add a pinch of sea salt and enjoy!

It’s that easy!

No. 2 | Southwest Chicken Mason Jar Salad

Prep Time: 5 Minutes | Cook Time: 15 Minutes

The Grocery List:

2 Cups Kale

1 Chicken Breast, Grilled & Sliced

¼ Cup Black Beans

¼ Cup Corn

1/8 Cup Tortilla Strips

1/8 Cup Slivered Almonds

2 Tbsp. Chipotle Ranch Dressing

To Make Your Mason Jar Salad:

Heat your grill, personally I use a George Foreman because they are super easy to use! Once the grill is heated, grill each pieces of chicken until thoroughly cooked (roughly 15 minutes).

In a medium mason jar add 2 tbsp. of buffalo ranch dressing (I use WishBone Light Buffalo Ranch Dressing) followed by slivered almonds, tortilla strips, corn, black beans, grilled chicken and kale.

When you are ready to eat, simply shake and enjoy!

**This is a perfect option for all my office girlbosses and can last in the fridge for a few days, so its great option to make a few at a time!**

DINNER MENU

No. 1 | Avocado Street Tacos

Prep Time: 5 Minutes | Cook Time: 20 Minutes

The Grocery List:

4 Corn Tortillas

1 Large Chicken Breast

1 Avocado

1/8 Cup Feta

1/8 Cup Salsa

¼ Cup Plain Greek Yogurt

Optional Sides:

1 Can Corn

1 Can Black Beans

To Make Delish Tacos:

Heat your grill, once the grill is heated, grill each pieces of chicken until thoroughly cooked (roughly 15 minutes).

While chicken is grilling, heat a large skillet and brown tortillas on each side.

Cut avocado in half, remove the seed and thinly slice the long way.

Removed chicken from heat and thinly slice into pieces and divide into four portions.

Add chicken to each tortilla then top with avocado, feta and salsa.

Open both the cans of corn and black beans and drain and add to each plate.

Typically I eat 2 tacos for dinner, then save the remaining tacos, black beans and corn for the next day! Two meals for the time of one!

No. 2 | Fancy Brussel Sprouts

Total Time: 20 Minutes

The Grocery List:

1 lbs Brussel Sprouts

1/4 Cup Goat Cheese

1/4 Cup Dried Cranberries

A dash of olive oil + a pinch of sea salt

1 Baking Sheet

1 Sheet of Tin foil

To Make the Brussel Sprouts:

Turn oven to Broil on ‘Low’ heat

Chop Brussel sprouts into halves and place onto tinfoil covered baking sheet.

Sprinkle a dash of olive oil + a pinch of sea salt evenly over the sprouts.

Broil on low for 15 minutes.

Increase temperature to lo broil and remove Brussel sprouts once edges start to brown.

Remove Brussel sprouts and sprinkle dried cranberries + goat cheese over the sprouts and place back in oven for 5 minutes.

Remove and enjoy!

No. 3 | Mango Chicken Salad

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Total Time: 20 Minutes

The Grocery List:

1 Chicken Breast

2 Cups of Spinach

1 Mango

¼ Cup of Goat Cheese Crumbles

¼ Cup Tortilla Strips

2 Tbsp. Yellow Mustard

½ Cup of Olive Oil

1/8 Cup of Balsamic Vinaigrette

Salt and Pepper

To make the salad:

Heat your grill, once the grill is heated, grill each pieces of chicken until thoroughly cooked (roughly 15 minutes). Once cooked, slice into thin chunks and let cool about 5 minutes.

On a large plate add your spinach then top with cooked chicken.

Slice your mango into square chunks and add to the salad, then top off with tortilla strips and goat cheese.

Add dressing to taste.

Home-Made Vinaigrette

To make the dressing, combine the yellow mustard, balsamic vinegar, olive oil, salt and pepper into an air tight salad dressing container then shake them until all ingredients are combined.

This post was sponsored by True Food Kitchen – a company I genuinely support for their dedication to healthy fresh eats!