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SUMMER ☀️ INSPIRED WW MEAL PREP - FRENCH TOAST MUFFINS - THAI CHICKEN SALAD & LEMON BARS!
Jul 28, 2024
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Hi, friends. Welcome back to my channel, and a very special welcome if you're new here
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My name is Jen. I'm a certified weight loss and nutrition coach who has lost and maintained a 140
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pound weight loss, and it's Monday, so it's meal prep day. I have three really good recipes for you
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We have breakfast, lunch, and a dessert, a little bit summer-inspired meal prep
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Really, really good. Cannot wait to share it with you. So if you're excited, give this video a big
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thumbs up. Subscribe if you're not. Turn your bell on because I do a meal prep every Monday
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and I actually upload five videos every single week. Down in the description box
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you'll find my recipe website. That is where all of today's recipes are, as well as nutrition
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coaching, links and discounts to my favorite things, and come join our Facebook group
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We would love to have you. So let's get started on meal prep. For my breakfast this week, I'm making French toast muffins. I'm so excited for these
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I pulled some turkey bacon out of my freezer. I also have some Applegate Farm
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chicken maple sausage patties for some protein. You can have this with some eggs. I'm just really
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excited for these. So let me show you what you'll need. First, you're going to need low-fat milk of
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your choice. I'm using Fairlife. I always use Fairlife for the extra protein. All-purpose flour
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brown sugar substitute of your choice, eggs, light butter. I'm using this French bread. It
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called for just some type of bread, and this, I feel like, will give it that more French toast
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vibe. So I'm going to go ahead and pick that up. Cinnamon, salt. I'm using Allulose as my
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sweetener. This is my go-to sweetener. I buy it right off of Amazon. I'll have it linked down
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below for you. Allulose is naturally derived from figs and raisins, so it's a really good
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sugar substitute. It doesn't have any weird aftertaste or cooling effect like some of those
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other ones. So I'll link it down below. Like I said, you get it right off of Amazon. Super
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affordable. And then you'll need some vanilla extract. To get started on our muffins, I went
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ahead and cubed up my bread. You want five cups total. To a bowl, we're going to crack in five eggs
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one and a half cups of milk, vanilla extract, cinnamon, and then two tablespoons of Allulose
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And then we're going to mix that together. And then we're going to add in our cubed bread
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Mix that in. Get it soaking just like you would if you were making French toast. So we want the
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bread fully coated in the egg mixture. Then you're going to take your bread mixture. You want about a
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third of a cup per muffin cup. I did spray them with nonstick cooking spray. And we're going to
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add the bread mixture to our muffin pan. We want 12 muffins total
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We're going to set the muffins aside. Preheat your oven to 350. And then we're going to make
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the streusel topping. So for the streusel topping, in a small bowl, we're adding a quarter cup of
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brown sugar substitute, quarter cup all-purpose flour, cinnamon, a pinch of salt. Then I have a
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quarter cup of cold light butter. And I'm just going to chop that in to the flour, brown sugar
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and cinnamon mixture. And that's going to make the streusel topping. And then we're just going
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to pop the streusel topping right on top of our muffins. And because we're using light butter
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it's going to be a little bit more like a frosting consistency than if we used actual
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butter. We're going to bake our muffins at 350 degrees for about 20-25 minutes. We just want
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to make sure they're baked through. So the French toast muffins are out of the oven. Look at how
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amazing these look. They smell so good. So cinnamony, sweet. I'm so excited to have these
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this week. A serving is one muffin. And I will put all of the information here on the screen for you
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For my lunch this week, I'm making Thai chicken salad. I'm so excited for this. It's perfect
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perfect for summer. So let me show you what you'll need. You're going to need salt and pepper
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garlic powder. It also calls for red pepper chili flakes. I'm omitting that just because
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I don't want the added spice. Lime juice, fish sauce, ginger. You can use fresh ginger
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dry ginger. I have ginger paste. I'm using ground chicken. You can also use chicken breast
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chicken thighs. You'll need some coleslaw mix, a red bell pepper, fresh basil, fresh cilantro
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green onions, carrots, cashews, honey, and some type of oil. I just have olive oil
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So the first thing I'm going to do is get my chicken cooking with salt, pepper, garlic. And
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like I said, you can use chicken breast or chicken thigh. I just prefer ground chicken
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So we're going to brown this completely. My ground chicken is browned and ready to go. And I also did
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all my vegetables. So my cilantro, I grated three carrots, diced up my red bell pepper
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my two stalks of green onions, and my basil. So the first thing we're going to do is make up
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the salad. I'm going to keep it in a separate bowl. The salad will be separate. The dressing
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will be separate. And then the chicken mixture will be separate. So I can warm that up, top the
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salad. That way the salad stays nice and crispy. So I'm going to add my entire bag of Angel Hair
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coleslaw. Now the recipe calls for cabbage. I just bought coleslaw because it's easier than me
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having to try to cut up cabbage. I'm going to add in my grated carrot, my bell pepper
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green onions, and basil. And lastly, my cilantro. Then I'm just going to use my hands and just mix
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everything together until fully combined. So here is the Thai salad. I'm going to pop a lid on this
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and throw it in the fridge. I'm going to add my cooked chicken to some Tupperware. And like I
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said, I'm going to keep my chicken separate. That way I can warm it up and then top my salad
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For my dressing, I'm just going to mix it up in a mason jar and toss it into the refrigerator
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So we need four tablespoons of lime juice. Kind of funny I'm using a lemon measuring spoon for my lime juice. Three tablespoons of fish sauce
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Now I've never had this before. Let me smell it. Oh, it doesn't smell like fish. I was afraid that
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it was going to give a really fishy taste. You'll have to let me know down below if you've had fish
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sauce. What does it remind you of taste-wise? Five tablespoons of whatever oil you're using
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Again, I would recommend olive oil or avocado oil. One tablespoon of honey
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Pro tip, if you do your honey after your oil, it'll slide right out. And then about a tablespoon
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of ginger. You would also add in your red pepper flakes if you are using those. And then I'm going
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to pop my lid on and shake it up. And we have our dressing for our Thai chicken salad
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So here's my lunch. So I have my salad and then we're going to top it with some cashews
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and the dressing and my chicken. So this makes four servings. So it's quite a big serving of
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salad, about a quarter pound of the chicken. So it's a good amount of protein, a quarter of the
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dressing. And then it's a total, I believe, of a quarter of a cup of cashews. So about a
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tablespoon per salad. So I'll go ahead and put all the information here on the screen for you
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For a sweet treat this week, I'm making a lightened up version of a lemon bread
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I love lemon anything and lemon bars, again, the perfect summer dessert. So let me show you
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what you'll need. You're going to need light butter, salt, lemon juice, sugar-free maple syrup
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eggs. I only have two whole eggs left. I actually just ordered from the egg lady in my community
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that has chickens. So I'm going to substitute egg whites for two of the eggs, all purpose flour
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a lemon, almond extract, and then a powdered sugar substitute. I'm going to use a little bit
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and then a powdered sugar substitute of your choice. So the first thing we're doing for our
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lemon bars is preheating our oven to 350 degrees. And then we're going to prepare the crust. So I'm
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going to add one and a half cups of flour to a bowl, about a quarter teaspoon of almond extract
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quarter cup of sugar-free maple syrup, a quarter cup of melted, cooled light butter
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and a pinch of salt. And we're going to stir this together. And again, this is the crust
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for our lemon bars. So I sprayed my baking dish with nonstick cooking spray. I'm going to add my
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crust and then press it into place. So make sure you line the bottom of your baking dishes even as
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possible. We're going to bake our crust for 15 minutes. While it's in the oven, we'll make the
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filling. For the filling, go ahead and grab out a small medium bowl. We're going to do two thirds
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cup of lemon juice, half of a cup of sugar-free maple syrup, two tablespoons flour, four eggs
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And then I'm going to zest about three quarters of my lemon. I do want to leave a little zest
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left on the lemon to top the bars. And then we're going to whisk this really well. You want to make
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sure that there's no visible egg left in the filling. I just pulled my crust out of the oven
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reduced the heat to 325, and you immediately to the hot crust want to add your lemon bar filling
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And then we're going back into the oven at 325 for 20 to 25 minutes or until the filling is set
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I just pulled out the lemon bars. We're going to let them completely cool and then we'll dust them
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with powdered sugar and lemon zest. And here are the lemon bars. These look so incredibly delicious
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It smells like summer in here. I did go ahead and dust them with a little bit of that powdered
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sugar and some lemon zest. So I'll put all the information here on the screen for you
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Thank you for joining me for this week's meal prep. I hope you enjoyed seeing all three recipes
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Don't forget they are all on my recipe website. It is linked at the top of the description box
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I'll also have nutrition coaching, get those macros and calories done. And I have one-on-one
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coaching to talk with me directly, support, accountability. I'm definitely here to help
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As well as leads, discounts to my favorite things and come join our Facebook group
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We would love to have you. Happy Monday. Here's to a successful week and I'll see you next time. Bye
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