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Meal Prep for the Week! Oat Muffins, Chimichurri Egg Salad, BBQ Drumsticks & more! - Mind Over Munch

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★ Enrollment for my MEAL PREP IGNITE COURSE is open for a limited time!  ★  
★ SUBSCRIBE for new episodes every Thursday!  ★  
Today I’m showing you the process of meal prepping for the week, using my Meal Prep Ignite System!
NEW Slow Cooker & Sheet Pan Meals eBook:
NEW Meal Prep Recipe eBooks:
Check out my 10 Crazy Yogurt Combinations video:
STUFF From this video:
► VITAMIX BLENDER:
► MUFFIN TIN:
► OXO ICE CREAM SCOOP:
► GARBAGE BOWL:
► ONION GOGGLES:
► BREVILLE FOOD PROCESSOR:
► BLUE OIL POURER:
► LEMON JUICER:
► MASON JAR FUNNEL:
► 2OZ CANNING JARS:
► 8OZ MASON JARS:
► 8OZ WIDE MOUTH MASON JARS:
► 24OZ MASON JARS:
► 32OZ MASON JARS:
► GLASS STORAGE CONTAINERS (13-PIECE SET):
► SMALL OXO FOOD SAVER:
► EXTRA LARGE 2-GAL FREEZER BAGS:
► PRINTABLE FOOD STORAGE LABELS: from my Meal Prep Ignite course!
► ROUND BLANK LABEL STICKERS:
APPLE CINNAMON MUFFINS:
2 cups rolled oats
1 cup applesauce
3 eggs
¼ - ⅓ cup maple syrup
¼ cup almond milk
1 tablespoon cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla extract
½ teaspoon sea salt
Bake 15 minutes at 400°F (200°C).
EGG SALAD:
8 boiled eggs, chopped
1 cup cauliflower rice, raw or steamed
1/2 c chimichurri sauce
1/2 c plain yogurt
salt/pepper to taste
CHIMICHURRI SAUCE (From my Meal Prep Ignite Course):
1 cup parsley
½ cup cilantro
2 Tbsp shallot
1 garlic clove
2 Tbsp red wine vinegar
2 tsp capers
⅓ cup avocado oil, or light olive oil
salt and pepper for seasoning
LEMON GARLIC DIJON DRESSING:
⅓ cup olive oil (or avocado oil)
1 lemon, juiced
1½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pep
1-2 tsp garlic, finely minced
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Category
Food
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