Welcome back to another productive Sunday reset! 🤍 Today I’m getting our home and kitchen ready for the week with cleaning motivation, gardening, a Costco haul, baking, fresh homemade bread, and lots of easy high-protein meal prep.
My goal was to stock the fridge with healthy meals and snacks that I’ll actually be excited to eat throughout the week. I made protein chia pudding, Thai peanut crunch chicken salad, chocolate peanut-butter date bark, cinnamon banana protein baked oatmeal, baked pasta, and fresh homemade bread.
RECIPES FROM TODAY’S VIDEO:
🥗 THAI PEANUT CRUNCH CHICKEN SALAD
For the salad:
Ingredients:
2 cups cooked shredded chicken ( I did about 1.5 lb baked at 425 for 20 min)
½ cup powdered peanut butter
1 Tbsp maple syrup
2 Tbsp rice vinegar
¼ cup coconut aminos
2 cups Cole slaw mix
¼ cup sliced scallions
¼ cup chopped salted peanuts
Flaky salt to taste
2–4 Tbsp warm water, as needed to thin the dressing
Directions:
Mix the powdered peanut butter, maple syrup, rice vinegar and coconut aminos together. Add a little warm water until you get a creamy dressing consistency.
Add the shredded chicken, carrots, cabbage and scallions and toss everything together with the peanut dressing. Top with chopped peanuts and flaky salt.
Makes about 4 cups / 4 servings.
Whisk together all of the dressing ingredients, starting with 3 tablespoons of warm water. Add more water, one tablespoon at a time, until the dressing is smooth and pourable. Toss with the coleslaw mix, and green onions, then add the sliced chicken.
🍌 CINNAMON BANANA PROTEIN BAKED OATMEAL
• 2 very ripe bananas, mashed
• 2 cups certified gluten-free rolled oats
• 2 scoops Ritual Vanilla Protein Powder
• 2 cups unsweetened almond milk
• 2 tablespoons chia seeds
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon—or more!
• 1 teaspoon baking powder
• Pinch of salt
• Optional: 2 tablespoons peanut butter
• Optional toppings: sliced banana, cinnamon, chopped walnuts, pecans, or dark chocolate chips
Preheat the oven to 350°F. Mash the bananas directly in the baking dish, then stir in the almond milk, maple syrup, and vanilla.
Add the oats, protein powder, chia seeds, cinnamon, baking powder, and salt. Stir well and allow the mixture to sit for approximately 5 minutes.
For the peanut-butter banana version, swirl warmed peanut butter over the top. Add sliced banana and another sprinkle of cinnamon. Bake for 30–35 minutes, or until the center is set. Allow it to cool before cutting it into squares.
🍫 CHOCOLATE PEANUT-BUTTER DATE BARK
•12 Medjool dates
• 1 cup cottage cheese blended with 1 tbs maple syrup
• 2 tbs Creamy peanut butter
• 1/3 cup dark chocolate (melted)
• Flaky sea salt
Remove the pits and flatten the dates together on a parchment-lined tray to create a small rectangle. Spread peanut butter over the dates, spread cottage cheese then melted chocolate.
Finish with flaky sea salt and refrigerate until firm. Once set, slice or break it into date-bark pieces.
🥥 OVERNIGHT PROTEIN CHIA PUDDING
• 3/4 cup Califia coconut milk
• 2 tbs Chia seeds
• 1 tbs Ground flaxseed
• 1/2 scoop Ritual Vanilla Protein Powder
• 1/4 cup Frozen wild blueberries or sliced strawberries
• Optional: maple syrup or honey
Whisk everything together, allow it to sit for 5–10 minutes, and then stir it again to break up any clumps. Add the frozen fruit and refrigerate overnight.
I hope this video gives you some motivation to reset your home, prepare nourishing food, and make the coming week feel a little easier. Let me know which recipe you would try first!
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