Ok, so I have decided this is my favorite menu to date (my husband agrees, and he’s a tough food critic!) – I can’t wait to share all the recipes with you this upcoming week, you will LOVE them!

My Sunday Meal Prep will be on hiatus for a few weeks – I’m headed to Lisbon next weekend and then back to the States the following few weeks to meet my niece and attend two weddings for some of our closest friends. I’ll continue posting on Instagram (@hungryhungryhoban) throughout my trips – feel free to follow me there, I think you’ll especially love the Lisbon food pics!

Meal Prep will be back in full force on May 8th – I can’t wait to think up ideas over the next month and share them with you all!

Here’s what I made this week:

Breakfast: Banana Bread Oatmeal Bake – it tastes like banana bread, but is made entirely of healthy ingredients. It’s a must try! I have it on it’s own, but you could add nut butter, greek yogurt or fresh berries – all would be wonderful additions!

Lunch: Curried Raisin Carrot Chicken Salad, served with Chickpea Quinoa Raisin Salad and Sauteed Swiss Chard (I did it very simply with white onion, garlic & olive oil)

Dinner: Enchilada Chicken Casserole – served with avocado, delicious!

Snack: Roasted Sweet Potatoes, we always have these around the house for a pre or post-gym snack. Delicious and so simple to throw together!

I hope you are enjoying the Sunday Meal Prep series – sometimes the hardest part of cooking is deciding what to make! Feel free to look at prior weekly menus to get ideas and mix and match recipes to create what works best for you.

Cheers!

CHH