Ingredients
Scale
- For the Beef Meal Prep:
- 1.5 lbs extra lean ground beef (93/7)
- 2 cups cooked quinoa or brown rice
- 2 large bell peppers, diced
- 1 medium red onion, diced
- 2 cups fresh spinach
- 2 tablespoons taco seasoning or steak rub
- 1 tablespoon olive oil
- For the Cottage Cheese Breakfast Dessert:
- 2 cups low-fat cottage cheese
- 2 scoops vanilla whey protein powder (optional, for extra protein)
- 1/2 cup fresh berries (blueberries or strawberries)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- A sprinkle of cinnamon
Instructions
- Start by cooking your quinoa or brown rice according to the package instructions. While the grains simmer, wash and dice your bell peppers and red onion into bite-sized pieces. Set them aside in a small bowl. Clean the spinach and ensure it is dry before you begin the cooking process.
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Cook until the beef is browned and no pink remains. Drain any excess fat. Stir in the taco seasoning or steak rub along with the diced peppers and onions. Sauté for 5 to 7 minutes until the vegetables are tender-crisp. Fold in the fresh spinach at the very end until it wilts.
- Place the cottage cheese, vanilla extract, and optional protein powder into a blender or food processor. Blend on high for 30 to 45 seconds until the texture is completely smooth and resembles a thick mousse. Transfer the mixture into four small jars or airtight containers. Top each with fresh berries, a drizzle of honey, and a dash of cinnamon.
- Divide the cooked quinoa evenly into four meal prep containers. Top each grain base with the beef and vegetable mixture. Allow the beef to cool slightly before sealing the lids. Place the beef containers and the cottage cheese jars in the refrigerator. Your meals are now ready for the next four days!
- Cook Time: 45 minutes