Day 1 Of Tasty's 7-Day Make-Ahead Meal Plan

Ingredients:

¾ cup cooked brown rice (meal prepped, see recipe)

¼ cup pico de gallo (meal prepped, see recipe)

¼ of an an avocado, sliced

½ cup shredded rotisserie chicken

1 tablespoon chopped cilantro

1 lime wedge

Preparation:

1. Place brown rice, pico de gallo, avocado, and shredded chicken in a bowl. Garnish with chopped cilantro and serve with a lime wedge.

2. Enjoy!

Note: Make sure to save the rest of the avocado. You'll use it later in the week.

*Vegan/Vegetarian Substitution: Omit the shredded chicken and substitute with ¼ cup black beans.

Recipe yield: 3 cups

Ingredients:

2 teaspoons olive oil

Half a yellow onion, diced

2 cloves of garlic, minced

1 teaspoon chili powder

2 cups canned black beans, drained

1 cup canned tomatoes with juice

3 cups water

1 teaspoon kosher salt

½ teaspoon ground black pepper

For garnish:

2 tablespoons chopped cilantro

2 tablespoons diced red onion

1 lime wedge

Preparation:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and chili powder and cook until fragrant, about 3 minutes.

2. Add black beans, tomatoes, water, salt, and pepper and let simmer for about 25 minutes.

3. Purée half of the soup by using either an immersion blender or transferring it to a blender and adding it back to the soup.

3. Top 1 ½ cups of the soup with cilantro, red onion, and lime wedge. Store the remaining soup in the fridge.

Note: Make sure to save the rest of the yellow and red onion along with the canned black beans and tomatoes. You'll use them all up later in the week.

Ingredients:

½ cup rolled oats

¾ cup water

½ teaspoon honey

¼ teaspoon ground cinnamon

Pinch of kosher salt

Preparation:

1. Place oats, water, honey, cinnamon, and salt in a small serving bowl and stir to combine. Cover with plastic wrap and place in fridge overnight.

*Vegan Substitution: Omit the honey and sweeten with agave.