BANANA BREAD BARS 🍌🍫 ~12 bars 129 cal | 9g protein | 23g carbs | 2g fat per bar Ingredients: * 2 cups oats (blend 1 cup into oat flour, keep 1 cup whole) * 1 tsp cinnamon * 1 tsp vanilla * 1 tsp baking powder * 1/3 cup Fairlife milk (2%) * 1/2 cup plain nonfat Greek yogurt (Fage 0%) * 1 Tbsp maple syrup * 2 ripe bananas, mashed * 1/3 cup egg whites * Pinch of salt * 2 Tbsp chocolate chips * 1.75 scoops vanilla protein powder (I used Ballerina Farm Vanilla Bean) Instructions: 1. Preheat oven to 350°F. 2. Add all ingredients to a bowl and mix until fully combined (use 1 Tbsp chocolate chips in the mix). 3. Line a 9×13-inch pan with parchment paper and spread the batter evenly. 4. Sprinkle the remaining 1 Tbsp chocolate chips on top. 5. Bake for ~22 minutes or until set in the center. 6. Let cool, slice into 12 bars. (And don’t eat them all at once 😉 They’re SOO good with Fairlife protein milk! Or with yogurt for breakfast!) ———————————————————— SHRIMP BOWLS 🍤 🥑 Makes 10 servings. Macros Per bowl: 402 calories, 47g protein, 31g carbs, 12g fat Ingredients: • 4 lb shrimp (peeled, tail off) • 1 Tbsp garlic powder • 1 Tbsp paprika • 3/4 Tbsp salt • 1 Tbsp avocado oil (for cooking) • avocado • chopped red onion • coleslaw cabbage mix or red cabbage • cilantro • cooked white rice (follow package instructions). I do big batch of like 2-3 cups for the whole week. Sauce (for 2 bowls) • 2 Tbsp plain nonfat Greek yogurt • Sriracha (to taste) • 1/2 squeezed lemon • Dash garlic powder + salt Instructions: Pat shrimp dry, add to bowl with seasonings. Cook shrimp in a pan over medium-high heat until fully cooked (split in batches if cooking all 4 lb, I used 1 Tbsp oil for all 4 lb of shrimp). Build bowls with rice, shrimp, and avocado, red onion, coleslaw mix or red cabbbage, and cilantro. Mix sauce ingredients and drizzle over bowls. Per bowl for my macros listed: • 6 oz cooked shrimp • 82g cooked white rice • 62 g avocado handful coleslaw 1/2 of the yogurt sauce recipe __________________________________ CHICKEN RAMEN BOWLS 🍜🍗✨ ~3 servings | ~420 cal • 61.3g protein • 26.7g carbs • 5.6g fat per serving Chicken: * 2 chicken breasts * 2 garlic cloves, minced * 3 tbsp soy sauce * ½ tsp paprika Broth: * 4 green onions (separate white and green parts) * 4 garlic cloves, minced * 2 tsp grated ginger * 2 (17 oz) cartons Trader Joe’s Turkey Bone Broth * 1 (32 oz) Trader Joe’s Chicken Broth * 1 packet Trader Joe’s Squiggly Noodles with Soy & Sesame Sauce (use both the noodles and sauce packet) * 1 tbsp soy sauce * 1 tbsp white miso paste * 3 baby bok choy, chopped Toppings: * 3 eggs (soft boiled) * Sliced green onion * Optional: chili oil Instructions: 1. Marinate the chicken: Combine chicken, garlic, soy sauce, and paprika. Marinate for about 1 hr if you have time. If not then just cook right away. 2. Grill the chicken on a Blackstone or pan till cooked. 3. Bring a pot of water to a boil. Carefully add the eggs and cook for 6 minutes. Transfer immediately to an ice bath to stop cooking so they’re soft boiled inside. 4. In a large pot, sauté the white parts of the green onions with the garlic and ginger for 2–3 minutes until fragrant. 5. Pour in the turkey bone broth and chicken broth. Bring to a light boil. 6. Add the squiggly noodles, the included soy & sesame sauce packet, soy sauce, white miso paste, and chopped bok choy. Cook for about 3 minutes, or until the noodles are tender and the bok choy is wilted. 7. Divide the ramen evenly between 3 bowls. Top each bowl with 4 oz cooked chicken, 1 jammy egg, sliced green onions, and chili oil if desired. Enjoy! This is an easy, high-protein ramen that tastes like comfort food with over 60g of protein per bowl. _________________________________ REST OF RECIPES WILL BE IN COMMENTS- not enough characters in caption:) #mealprep #highprotein #highproteinmeals #mealprepideas #bodyrecomposition - @natgubb