Apparently most of you didn’t know we have daughters! Not only do we have daughters, we have THREE, including twins! For years we’ve said we’re “meal prepping for our high school athletes,” but because our boys loved popping in and out of our videos, everyone assumed we meant boys. Now both boys are in college and we’re officially cooking for the girls! One is a rower, one is a swimmer, and they’re having a lot of fun steering the meal-prep ship. The boys were VERY steak-and-potatoes heavy 😂 The girls love that too, but they’re bringing lots of fresh ideas to the menu. Here’s what they picked this week! Meal prepping for our kids is easy thanks to @HexClad We’d love to hear what you think of the menu and send any requests our way! MEAL PREP FOR THE WEEK Breakfasts + lunches/dinners all done! HOMEMADE GRANOLA 3 cups rolled oats ½ cup shredded coconut ⅓ cup toasted pumpkin seeds 2 Tbsp chia seeds ½ cup chopped pecans ½ cup maple syrup ½ cup melted coconut oil ½ cup dried cranberries Mix everything except cranberries. Spread on a sheet pan + bake at 325°F for 30–40 min, stirring every 10 min, until golden. Cool completely + mix in cranberries. Serve with Greek yogurt + raspberries. STRAWBERRY CHIA PUDDING ½ cup chia seeds 2 cups coconut milk 1 cup Greek yogurt 1 lb strawberries, puréed 2 Tbsp maple syrup 1 tsp vanilla Mix well, divide into jars + refrigerate overnight. STEAK + SWEET POTATO BOWLS NY strip steaks Sweet potatoes, halved Broccoli Olive oil, salt, pepper + garlic powder Maple syrup Tomato + cucumber + red onion Roast broccoli with olive oil, salt, pepper + garlic powder at 400°F until browned. Roast sweet potatoes cut-side down with olive oil + a drizzle of maple syrup until tender. Bring steaks to room temp, season generously with salt + pepper and sear in a hot skillet with olive oil. Add butter, garlic + rosemary and baste until cooked to your liking. Rest + slice. Fill bowls with ½ sweet potato, broccoli + steak. Top with chopped tomato, cucumber + red onion seasoned with salt + pepper. VIETNAMESE LEMONGRASS CHICKEN BOWLS 6 boneless chicken thighs MARINADE: 2 Tbsp minced lemongrass 2 Tbsp minced shallot 6 garlic cloves 1½ tsp grated ginger 3 Tbsp oyster sauce 1½ Tbsp soy sauce 1 Tbsp fish sauce 1½ Tbsp honey 1½ Tbsp brown sugar 1½ Tbsp neutral oil Marinate chicken at least 1 hour. Grill or sear 5–6 min/side until caramelized + cooked through. Rest + slice. NUOC CHAM: ¼ cup warm water 2½ Tbsp sugar 2 Tbsp fish sauce 2 Tbsp lime juice 3 garlic cloves, minced 2 bird’s eye chilies, minced Mix to combine. Cook vermicelli noodles according to package directions. Assemble with noodles, chicken, shredded carrots + sliced cucumber. Spoon nuoc cham over the top. #mealprep #mealprepideas #femaleathlete #hexcladpartner#femaleathleteod - @seattlehanddoc