Meal Prep these 2 Healthy Dinners on Sunday, enjoy them all week long...

One of the things you get from my FREE Meal Planning guide is tips and tricks to do it right and with a minimal time commitment.

Taking a bit of time to prepare on a Sunday means having nourishing meals ready to go throughout the hectic work week. But figuring out what to prepare can be time-consuming. So rather than scan through the web for your next recipe, I encourage you to grab my FREE Meal Planning guide and check out these three bonus recipes below.

Prep these on Sunday and enjoy throughout the week.

  • Honey Garlic Chickpeas with Asparagus & Rice

  • Sesame Trout, Bok Choy & Quinoa

Honey Garlic Chickpeas with Asparagus & Rice

This vegetarian meal makes a great meal prep option. You can reheat the asparagus, rice and chickpeas on a sheet pan lined with parchment paper at 350F (177ºC) for about 10 minutes. It freezes well too!

Servings: 4 Time: 25 minutes


  • 2 cups Asparagus (woody ends snapped off)

  • 1 1/2 tsps Extra Virgin Olive Oil

  • Sea Salt & Black Pepper (to taste)

  • 1 cup Jasmine Rice (uncooked)

  • 1 1/2 tsps Coconut Oil

  • 2 1/2 cups Chickpeas (cooked)

  • 2 tbsps Raw Honey

  • 1 tbsp Chili Powder

  • 1/4 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 2 Garlic Cloves (minced)


  1. Preheat oven to 425ºF (218ºC).

  2. Toss asparagus in olive oil and season with sea salt and black pepper. Spread them across a baking sheet and bake in the oven for 12 to 15 minutes.

  3. Meanwhile, cook the jasmine rice according to the directions on the package. Set aside.

  4. Heat coconut oil in a large skillet over medium heat and add the cooked chickpeas. Saute for about 5 minutes, or until they start to brown.

  5. Add in the raw honey, chili powder, sea salt, black pepper and minced garlic. Continue to saute for another 1 to 2 minutes.

  6. Transfer the chickpeas to a bowl.

  7. Divide asparagus, rice and honey garlic chickpeas between plates.

  8. Enjoy!

Sesame Trout, Bok Choy & Quinoa

This is a great meal prep option as it comes together quickly, is packed with nutrients and is great to take on-the-go. Bonus: you can always make extra quinoa to have on hand for other dishes throughout the week. To reheat, warm the trout in the oven for three to five minutes at 325ºF (163ºC) and heat the quinoa in a skillet on the stove over low heat.

Servings: 4 Time: 20 minutes


  • 1 cup Quinoa (dry, uncooked)

  • 2 cups Water

  • 4 Rainbow Trout Fillet

  • 8 cups Baby Bok Choy (halved)

  • 2 tbsps Avocado Oil

  • 1/2 tsp Sea Salt

  • 1 tbsp Sesame Seeds


  1. Preheat oven to 425ºF (218ºC).

  2. Combine quinoa and water together in a saucepan. Bring to a boil and then reduce heat to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid and fluff the quinoa with a fork. Turn off the heat and set aside.

  3. Meanwhile, add the trout and bok choy to a baking sheet and gently coat in oil. Season with salt and sesame seeds. Bake for 10 minutes or until the fish is cooked through.

  4. Divide the quinoa, trout and bok choy onto plates.

  5. Enjoy!.

#CleanEating #MealPrep