WEEKLY MINI MEAL PREP: freezer crunch bars + wild rice salad + raspberry chia parfait

This is a very multi-purpose meal prep! The wild rice salad here is a slightly different variation from the first one, and may be even more delicious. Great as a side, for lunch, a snack, and would also be good with a side of chicken or fish.

The raspberry chia pudding is a great blood builder and super nourishing and energizing, loaded with amino acids and omega3s! It's perfect for breakfast, snack, or even dessert.

Speaking of dessert... the gogi chocolate freezer crunch bars are a go-to healthy sweet treat for me! They could also be a great little afternoon pick me up.

WILD RICE SALAD:

INGREDIENTS:

- 1 C dry wild rice

- 2 C bone broth

- 1/2 C chopped dates or other dried fruit

- 1/2 C cashews or nut of choice

- 1 can chickpeas

- 1/4 a red onion, diced

- 3 green onion, chopped

- 1/4 C hemp seeds

- 3-4 celery stalks, chopped

- juice of 1 lemon

- 2 Tbsp olive oil

-1 Tbsp tahini

- 1 Tbsp apple cider vinegar

- 1 Tbsp Dijon

- 1 tsp honey

- salt and pepper to taste

Make your rice by boiling in water or broth for about 25 min or according to package. Let cool while you chop and combine all ingredients. Toss together. Perfect on its own for snack or lunch, or add grilled chicken or fish for dinner. Would also be great for stuffed bell peppers!

RASPBERRY HONEY CHIA PARFAITS

INGREDIENTS:

add to each jar:

-2 Tb chia seeds

-1/2 C milk of choice

-1 scoop raspberry collagen protein (code BARENUTRITION for 20% off)

-1 tsp manuka honey

-1/4 C greek yogurt

-fresh raspberries

-sprinkle of granola (I used Pureley Elizabeth)

Stir together chia seeds, milk, protein powder, and honey until well combined. Layer the Greek yogurt next, then raspberries, and finish with granola topping. Allow the chia seeds to plump and form a pudding for at least 15-20 minutes before consuming but best after several hours or overnight!

FREEZER GOGI CHOCOLATE CRUNCH BARS:

INGREDIENTS:

-1 - 1.5 semi sweet chocolate bars

-1 Tb coconut oil

-1 Tb nut butter or sunflower seed butter

-1 Tb maple syrup

-1/4 C gogi berries

-3 plain rice cake thins or 1 regular rice cake

Melt the chocolate and coconut oil with nutbutter and maple syrup, and stir together until well combined. I prefer melting the chocolate stovetop on low heat. Once melted snd well combined, remove heat and stir in gogi berries and crunched up rice cakes. Stir until rice cake chunks are totally covered in chocolate then add to any small rectangular dish lined with parchment paper. Spread so its a thin even layer and put in the freezer. Enjoy once its totally solid, usually at least 20 minutes.