Monday Meal Prep

Mini meal prep for the week 🤍 🐟SALMON CAKES Ingredients: • 2 lbs salmon, boneless + skinless • Olive oil • Salt + pepper • 2 cups diced yellow onion • 1 cup diced red bell pepper • ½ cup diced celery • 4 garlic cloves, minced • 2 tsp Old Bay seasoning • 2 tsp Worcestershire sauce • 4 eggs, beaten • 2 cups panko breadcrumbs • ½ cup chopped parsley • ½ cup mayonnaise • Butter + olive oil for cooking Instructions: Bake salmon at 425°F for about 12 minutes, then flake and let cool. Sauté onion, bell pepper and celery in butter + olive oil until softened. Add garlic, Old Bay and Worcestershire and cook another minute. Let cool. Combine salmon, veggies, eggs, panko, parsley and mayo. Season with salt + pepper and mix well. Chill for 30–45 minutes, form into patties, then cook in a skillet with butter + olive oil for about 3 minutes per side until golden. Or bake at 400 10 minutes each side. Storage: Store in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. 🍌BANANA OATMEAL CHOCOLATE CHUNK WALNUT BARS Ingredients: • 3 ripe bananas • 2 cups rolled oats • ½ cup honey or maple syrup • 2 eggs • 1 tsp baking powder • 1 tsp vanilla extract • 1 cup chocolate chunks • ½ cup walnuts Instructions: Preheat oven to 350°F. Mash bananas until smooth, then mix with oats, honey or maple syrup, eggs, baking powder and vanilla. Fold in chocolate chunks + walnuts. Spread evenly into a lined 8x8 baking dish and bake for 25–30 minutes, until golden. Let cool before slicing. Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. 🫘WHITE BEAN PESTO PASTA SALAD Ingredients: • 1 bag pasta • Cucumber, chopped • Cherry tomatoes, halved • White beans, drained + rinsed • Mozzarella balls • Fresh parsley, chopped • Basil pesto • Honey vinaigrette Instructions: Cook pasta according to package directions and let cool. Add cucumber, cherry tomatoes, white beans, mozzarella and parsley. Toss everything together with basil pesto + honey vinaigrette. Storage: Store in an airtight container in the fridge for 3–4 days. 🍠 FLOURLESS SWEET POTATO PEANUT BUTTER MUFFINS Ingredients: • 2 cups smooth unsweetened peanut butter • 1 cup cooked + mashed sweet potato • 6 eggs • 1 tsp baking soda • ½ cup maple syrup or honey • 2 tsp vanilla extract • 1 tsp cinnamon • ½ tsp ground ginger • ½ tsp sea salt Instructions: Preheat oven to 350°F and line a muffin tin. Combine all ingredients and mix until smooth. Portion about ¼ cup of batter into each muffin cup. Bake for 16–18 minutes. Let cool in the pan for 15–20 minutes. Storage: Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month. #mealprep #mealpreprecipes #mealprepmonday #healthyrecipes #familymealprep