Day 2 Of Tasty's 7-Day Make-Ahead Meal Plan

Ingredients:

1 cup roasted sheet tray veggies (meal prepped, see recipe)

2 cups spinach

½ cup rotisserie chicken

1 teaspoon olive oil

1 teaspoon balsamic vinegar

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

Preparation:

1. Toss veggies, spinach, and shredded chicken in a bowl.

2. In a separate bowl, combine olive oil, balsamic, salt, and pepper. Before eating, pour mixture over salad and toss to coat.

3. Enjoy!

*Vegan/Vegetarian Substitution: Omit the shredded chicken and replace with ½ cup chickpeas.

Ingredients:

2 large eggs

Pinch of kosher salt

Pinch of ground black pepper

1 tablespoon olive oil, divided

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

1 tablespoon soy sauce

1 cup roasted sheet tray veggies, chopped (meal prepped, see recipe)

Preparation:

1. Crack eggs into a small bowl and season with salt and pepper.

2. Heat half of the olive oil in a nonstick pan over medium heat. Add eggs and cook, stirring often, until scrambled. Remove from pan and set aside.

3. Increase heat to high and add remaining olive oil, rice, and soy sauce. Cook, stirring often, until rice begins to brown, about 4 minutes. Add veggies and scrambled eggs and cook for an additional 2 minutes.

4. Enjoy!

*Vegan/Vegetarian Substitution: Omit the eggs and replace with ¾ cup chickpeas.

Recipe yield: 4 cookies

Ingredients:

¼ cup smooth peanut butter

¼ cup plus 1 tablespoon rolled oats

1 teaspoon honey

Pinch of kosher salt, plus more

2 tablespoons dark chocolate chips (optional)

Preparation:

1. In a small bowl combine peanut butter, oats, honey, and salt and stir until completely combined.

2. Form dough into four small cookies and place them on a plate. Freeze until firm, about 20 minutes.

3. If using chocolate, melt in a microwave-safe bowl in 15-second increments and drizzle each cookie with it.

4. Enjoy two of them now, and save the other two in the freezer for the rest of the week.

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