Meal Prep – Breakfast Cookies and Creamy Egg Salad

Double the meal prep, double the fun! From now on we’re going to give you TWO meal prep options every weekend.

This week, we’ll tackle to the two toughest meals to prep for: breakfast and lunch.

Let’s start with breakfast!

Breakfast Cookies

Yes, you can have cookies for breakfast…

…when you use our healthy, nutritious recipe!

Just make sure you don’t overeat these – stick to only one or two cookies at a time.


  • 3 ripe bananas, mashedbreakfast cookies
  • 1/2 cup of unsweetened applesauce
  • 2 Tablespoons of coconut oil
  • 1/3 cup of golden raisins
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of apple cider vinegar
  • 1/3 cup of coconut flour
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • (Optional) scoop of vanilla protein powder
  • 1/2 cup of unsweetened shredded coconut
  • 1/4 cup of sliced almonds
  • 1/4 cup of unsweetened, dried berries


  • Preheat the oven to 350° Fahrenheit (177° Celsius). Line a baking sheet with parchment paper.
  • In a food processor, combine the bananas, applesauce, coconut oil, raisins, vanilla extract and vinegar. Pulse until smooth.
  • In a medium bowl combine the coconut flour, cinnamon, baking soda, salt, and protein powder. Add this to the food processor and pulse until combined. Add the coconut flakes, almonds and dried berries. Pulse briefly until just incorporated.
  • Use an ice cream scooper to place the dough 2 inches apart on the prepared baking sheet. Flatten slightly. Bake for 25-35 minutes, until golden and baked through.
  • Allow this to cool for 5 minutes on the pan, then transfer to a cooling rack. Store it in an airtight container in the fridge.

Nutrition Facts

Servings: 20

Calories: 86

Fat: 3g

Sodium: 61mg

Carbohydrate: 10g

Fiber: 2g

Protein: 5g

Creamy Egg Salad

Eggs are tricky.

If you use them right, they’re packed with nutritional power and can keep you energized all day long.

However, they do show up in lot of fatty, unhealthy foods. 

Don’t worry though; we’ve got a recipe you can trust right here. Keep this one in mind whenever you get a hankering for egg salad, since most restaurant and store-bought egg salads can wreak havoc on your waistline!


  • 8 eggscreamy egg salad
  • 4 celery stalks, chopped
  • 2 Tablespoons of onion greens, chopped
  • 1/4 cup of non fat Greek yogurt
  • 2 teaspoons of champagne mustard
  • 1 teaspoon of fresh squeezed lemon
  • dash of salt and pepper


  • To boil the perfect egg: place the eggs in a large pot and cover them with cold water by half an inch. Heat the water to a boil, turn off the heat and cover the pot. Wait exactly 7 minutes, and then place the eggs in a bowl of ice water for 3 minutes.
  • Peel and chop the hard boiled eggs, discarding 4 yolks. Place them in a large bowl. Add in the celery, onion greens, yogurt, mustard, lemon, salt and pepper. Mix well.
  • Chill and then serve.

Nutrition Facts

Servings: 3

Calories: 148

Fat: 7g

Sodium: 212mg

Carbohydrate: 4g

Fiber: 1g

Protein: 16g

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