Meal Prep Ideas

MEAL PREP IDEAS

Spinach & Artichoke Yogurt Dip

• 10 oz frozen spinach, thawed & drained

• 1 can artichokes, drained & chopped

• 1 tbsp garlic purée

• 1 tbsp olive oil

• 16 oz Greek yogurt

• Salt, pepper & red pepper flakes, to taste

Heat olive oil in a skillet. Sauté the spinach, artichokes, garlic, and seasonings for 3 to 4 minutes. Let cool slightly, then mix into the Greek yogurt until well combined. Serve with veggies, pretzels, or crackers.

Berry Clusters

• Berries of choice (slice strawberries if using)

• 16 oz Greek yogurt

• 1 cup dark chocolate, melted

• Flaky salt

Line a baking sheet or plate with parchment paper. Make small piles of berries, then top each with about 2 tbsp of Greek yogurt. Freeze for 30 minutes. Spoon melted chocolate over each cluster, sprinkle with flaky salt, then freeze again until firm. Store in the freezer.

Peanut Butter Yogurt Dip

• 1 cup Greek yogurt

• 1 tbsp honey

• 1/4 cup peanut butter

• 1/4 cup dark chocolate chips (optional)

• 1 scoop protein powder (optional)

Mix everything together until smooth. Store in the refrigerator and serve with apples, bananas, strawberries, or graham crackers.