Recipe of the Month:
The Importance of Meal Prep

Save Time! Stay on Track!

Meal prep is important. Period. You don’t have to be a big ol’ body builder or a figure competitor for meal prep to be the right for you. It is the right fit for EVERYONE!


Stay On Track With Your Eating Plan.

When you have your meals prepped and in their containers, you are set. My lunches are put together the way I need them to stay on track and not get distracted by what is in the lounge at work.


Save Time!

I prep every Sunday. Two hours worth of work saves me from having to pack a lunch daily, go grocery shopping,


Highly Mobile!

If it is packed you can take it anywhere. If you get called away from work for a meeting during your lunch, your kids’ nap time gets interrupted, or you are traveling to sporting events, you can take your food with you!


Save Money!

I make the same thing for our lunches all week, and then I make freezer meals for our dinners for the week. Having a specific shopping list and buying in bulk, saves us money. No drive thrus, no random gas station stops, no last minute shopping. We are saving almost $500 a month now AND eating healthy food.


Be Prepared!

As a mom of four, this is the biggest reward! When I know my meals are prepped and ready, I don’t have to worry about the chaos and stress of “what should we have for dinner?” or “it’s already 7pm and we haven’t eaten yet.” Be prepared and kick that stress out of your life for good!


Pictured is a typical lunch prep for the week:

  • 2 Boiled Eggs
  • 1 serving of meat (usually chicken/pork)
  • 1c of salad
  • 1 serving of veggies with hummus
  • I usually have a La Croix (sparkling/naturally flavored water) with it.

(Watch Amazon! These meal prep trays go on special! They are microwave and dishwasher safe. I can fit five in my mini fridge at work).

Food Prep

Recipe of the Month:
Sarah's Summer Salad
Salads don’t have to be lettuce! Go for fresh ingredients this summer and check out this recipe that is one of my go-tos to make my week successful!


  • One zucchini (small – they taste better)
  • One summer squash
  • Two vine tomatoes
  • 1 bunch of green onions
  • Dill Seasoning to taste
  • 1 tbsp of olive oil mayo
  • 1 tbsp of vinegar

Dice all veggies into bite size pieces. I sprinkle and stir the dill in until all of my veggies have some on them. Mix together the mayo and vinegar and then stir into the veggie/dill mix. Refrigerate and let the flavors blend.

This lasts me about 3-4 days. Pair it with a serving of protein and you are set!

Sarah's Summer Salad

Recipe of the Month:
Sarah's Protein Bars
As a mom of four, and a snacker myself, I am always trying to find healthier go-to’s to keep in our house. It is not always easy to move away from buying the granola bars, the cereal treats, and the crackers, but it CAN be done! I am proof! These have replaced granola bars, protein bars, and cookies! I make two pans of these a week. 
The nice thing about this recipe is that you can use any nuts or seeds that you want. I have found the little dry roasted soy beans are a nice addition. Sometimes I throw in extra mini chocolate chips for variety. Really, you can make these fit your family’s needs and tastes.
This is the FIRST recipe I have made that all of my family enjoys without complaint! The protein, healthy fats, and fiber are hidden in the nice combination of salty with sweet. Enjoy!


  • 1 bag of roasted almonds
  • 1 bag of raw sunflower seeds
  • 1 tbsp chia seeds
  • 1 tbsp flax seed
  • 1/2 cup of powdered peanut butter
  • Coconut oil to texture (about 1/2 cup)
  • Two bags of dark chocolate chips

Grind up the almonds and sunflower seeds in a food processor. In a mixing bowl, dump in mixture, add in all ingredients except for the coconut oil. Mix together. Melt coconut oil to liquid and add in small quantities to the mixture. Stir until you get a consistency that will hold the mixture together. Press into two 8×8 pans or one 9×13 pan.

Melt the chocolate chips in a pan on low heat, stirring constantly to avoid burning the chocolate. Once melted, pour over the pressed mixture, smoothing out the chocolate until even. Cover and refrigerate or freeze. Enjoy!

Recipe of the Month:
Stuffed Philly Steak and Cheese Peppers
I am always trying to find ways to hit high protein meals that I can make ahead with little prep time. These are so, so easy. After prepping these, freezing these, eating these, and hitting my protein count, these are going to be a staple in our house!
When shopping for ingredients, I make sure to find quality products. I chose Angus Roast Beef out of the deli. It was more expensive, but the taste and leanness of this meat was spot on. The nice thing about lunch meat from the deli is I didn’t have to cook it before prepping these. For the mozzarella cheese, I use the fresh mozzarella. These two ingredients make this a high protein, guilt free meal for the entire family.
Peppers and my kids? Well, not all of my children love peppers, but they all loved the meat and cheese. We have a rule that they try a bite of everything. Their tastes change the more I make meals like these. The more I put a pepper in front of them, the more chances I give them to try it and let their tastes change. Even without the pepper, they still got an excellent dinner!
Nutritional Breakdown:
  • Serving Size: 1/2 Pepper
  • 140 Calories
  • 20g Protein
  • 9g Fat
  • 3g Carb


  • 3 Green Peppers
  • 1 lb of sliced Angus Roast Beef
  • 6 slices mozzarella cheese

Cut the green peppers in half. Remove stems and seeds. In a 9×13 pan, place green peppers open side up. Chop slices of beef into pieces and stuff the peppers full. Place a slice of mozzarella cheese on top of each pepper. Bake at 350 util cheese is melted and slightly browned.