Nov 24 Weekly Meal Plan

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

	Breakfast	Lunch	Dinner
Mon	Smoked Salmon English Muffin	Sweet Potato BLT Sandwich	Celery Chicken Salad Wrap
Tues	Smoked Salmon English Muffin	Sweet Potato BLT Sandwich	Celery Chicken Salad Wrap
Wed	Holiday Break	Holiday Break	Holiday Break
Thurs	Holiday Break	Holiday Break	Holiday Break

Set Your Pace

• If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.
• If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.
• Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

1. Gather your ingredients, spices, tools, and equipment ahead of time, and review the recipes so your meal prep runs smoothly and stress-free.

Cooking Phase 1:

1. Smoked Salmon English Muffin: Evenly layer the salmon strips, avocado slices, and sliced cucumbers on top of the English muffins. Squeeze lemon juice on top.
2. Sweet Potato BLT: Preheat the oven to 400°F, slice the sweet potato into ¼-inch planks, season and oil them, then bake alongside the bacon for 10–15 minutes until tender and crispy. Let everything cool, layer the bacon and tomatoes between two sweet potato slices, and serve with a side salad; you can also air-fry the sweet potato at 360°F for 12–15 minutes, flipping halfway.
3. Celery Chicken Salad Wrap: In a bowl, mix together the chicken, green onions, celery, red onions, walnuts, mayo, dijon mustard, salt, pepper, and sugar. Scoop the chicken salad into a tortilla wrap.

Final Step and Assembly:

1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

• Evenly divide meals according to the serving size
• Let all items cool before placing them in the refrigerator
• Keep all items refrigerated under 40°F until ready to eat or reheat
• Breakfast: Serve chilled.
• Lunch: Serve chilled or reheat the sweet potato in the microwave.
• Dinner: Serve Chilled

Extra Flavors and Substitutions

• Smoked Salmon: Replace with deli meat if you prefer a non-seafood option.
• Sweet Potato BLT: Serve with your choice of salad ingredients
• Celery Chicken Salad: Enjoy on top of salad for a low carb option.

Extra Leftover Ingredients Not Used

• Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.
• Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal
• Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources