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

Ingredients:

¾ cup Greek yogurt

1 tablespoon smooth peanut butter

¼ cup honey-roasted granola (meal prepped, see recipe)

Half a banana, sliced

1 teaspoon honey

Preparation:

1. In a bowl, add the Greek yogurt and peanut butter and stir to combine.

2. Place half of the yogurt mixture in the bottom of a large glass, and top with half of the granola, sliced banana, and honey.

3. Top with remaining yogurt mixture, granola, sliced banana, and honey.

4. Enjoy!

Note: Don't throw out the second half of the banana — you'll use it tonight.

*Vegan/Vegetarian Substitution: Omit the Greek yogurt and honey and turn it into a toast. Spread a toasted pita with 2 tablespoons peanut butter and top with sliced banana, granola, and drizzle with agave.

Ingredients:

¼ cup diced sweet potato (⅓ of a sweet potato)

1 teaspoon olive oil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

2 corn tortillas

¼ cup canned black beans, drained

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

¼ of an avocado, diced

2 tablespoons chopped cilantro

2 lime wedges

Preparation:

1. Toss sweet potatoes with olive oil, salt, and pepper in a microwave-safe bowl and microwave until tender, about 2 minutes.

2. Heat tortillas in a dry skillet over low heat and fill with cooked sweet potatoes, black beans, pico de gallo, and avocado. Garnish with cilantro and serve with lime wedges.

3. Enjoy!

Ingredients:

1 pita

2 tablespoon smooth peanut butter

Half a banana, sliced

2 tablespoons honey-roasted granola (meal prepped, see recipe)

1 teaspoon honey

¼ teaspoon ground cinnamon

Preparation:

1. Preheat oven to 350° F (180˚C).

2. Place pita bread directly on the racks of the oven and bake until toasted, about 8 minutes.

3. Spread peanut butter over toasted pita. Top with sliced banana and granola, drizzle with honey, and dust with cinnamon.

4. Enjoy!

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