![]() ![]() muesli in a jar or other container repeat.ĭon’t like to eat before working out? Reach for this light combination of ingredients that will make your pre-workout meal feel more like a snack. When cool, layer half of the yogurt, ½ cup pumpkin, and 2 Tbsp. of coconut oil per cup of pumpkin, sprinkle with cinnamon, and roast in an oven heated to 375° F for about 30 minutes, or until soft. Place on a baking sheet, drizzle on 1 tsp. Peel the pumpkin, cut it in half and scoop out the seeds, then cut it into bite-sized cubes. Meal Prep Tip: Baking pumpkins, which are smaller and sweeter, are best for this dish. ¾ cup reduced fat (2%) plain Greek yogurt.1 cup roasted pumpkin or butternut squash.Make several of these ahead of time to store in the fridge. ![]() Packed neatly into a Mason jar, this yogurt and roasted pumpkin parfait with cinnamon and muesli is a perfect grab-and-eat breakfast before early morning workouts. I added a cup of tomotos, onions, green pepper and spinach. This amount of ingredients makes three muffins (one serving), and can be easily multiplied to make more. Then spoon the mixture into a muffin pan lined with muffin cups or coated with nonstick spray. Transfer spinach to a bowl, add all of the remaining ingredients, and stir to combine. Cook the spinach with olive oil until just wilted. ![]() Why not make a big batch to freeze so you always have a healthy, pre-workout meal at-the-ready? These savory muffins are perfect for meal prep. Wrap individual burritos in sheets of wax paper, place in a plastic bag or freezer-safe container and freeze. Breakfast burritos can be made ahead and frozen. Spoon the egg mixture into a warm tortilla and roll. Meal Prep Tip: Add olive oil to a heated pan and cook the spinach until soft, then add scrambled eggs and cook until just set. In a rush? This grab-and-go dose of protein and carbs can be eaten quickly and won’t feel heavy during those booty-burning squats you’re about to do. Meal Prep Tip: Bake a few small sweet potatoes, hard-boil a batch of eggs, and roast asparagus for several meals. olive oil (for roasting asparagus, or drizzled on toast)
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