[vc_row][vc_column][vc_column_text]So often we don’t eat proper meals because of a lack of prep time. Here’s some quick and easy ways to make your meal planning fun and easy to store![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

1.Surprise Yourself With This Oatmeal At Breakfast.

[/vc_column_text][vc_column_text]Michael's Body Scenes[/vc_column_text][vc_column_text]Ingredients


  • old fashioned rolled oats (avoid instant, quick, or steel-cut)
  • Greek yogurt
  • milk (I use almond)
  • flax seeds




  • Add oats, milk, yogurt, and flax seeds to mason jar.
  • Leave enough room so you can shake to combine, if packed to tight it makes it harder.
  • Add one of the following combinations:


Blueberry and Honey

Apple Cinnamon

Banana and Dark Chocolate

Almond Papaya

Store in the fridge to let it combine.

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2.A Paleo Egg Breakfast Ala Mason Jar

[/vc_column_text][vc_column_text]Michael's Body Scenes

Credit Image: www.healthy-holistic-lving.com[/vc_column_text][vc_column_text]Ingredients


  • 4 or 8 large eggs
  • 3/4 lb button mushrooms, thinly sliced
  • 4 slices of bacon, cut into chunks
  • 2 greens onions, finely chopped
  • 1 handful steamed broccoli
  • 1 tbsp. chives, finely chopped
  • 1 tsp. almond flour
  • ½ cup of chicken stock
  • 2 tsp. fresh lemon juice
  • 1 tbsp. clarified butter or ghee
  • Sea salt and freshly ground black pepper to taste




  • In a skillet placed over a medium-high heat, add the bacon and the cooking fat and cook for about 7 to 10 minutes, until brown.
  • Add the mushrooms and the green onions to the bacon and cook for another 3 to 5 minutes.
  • Add the almond flour and combine everything together, then add the chicken stock and lemon juice. Bring to a boil and cook until a nice texture is obtained.
  • Prepare 4 glass jars and rub some cooking fat on the bottom and inside edges. Pour some of the bacon and mushroom mixture evenly in each jar and break one or two eggs on top. Season with sea salt and freshly ground black pepper to taste.
  • Place the 4 jars into a big cooking pot, making sure they are stable and add water until it reaches the middle of your jars. Bring to a medium-high heat and cook 15 to 20 min or until the eggs are cooked the way you like them.
  • Once the cooking is done, remove the glass jars from the pot using a jar lifter, being careful not to burn yourself on the very hot jars. Set aside until cool enough to handle, sprinkle some chives on top and serve.


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3.Wake Up To A Great Granola Breakfast.

[/vc_column_text][vc_column_text]Michael's Body Scenes

Credit Image: www.healthy-holistic-lving.com[/vc_column_text][vc_column_text]Ingredients


  • Mixed frozen berries (I get the antioxidant blend from Costco)
  • greek yogurt
  • granola (see below for my favorite)
  • banana
  • sprouted seeds (chia, broccoli, etc)




  • Layer bottom with dark berries. I used about 1/3 cup organic frozen* raspberries
  • Spoon greek yogurt. 1/4-1/2 cup
  • Add your favorite granola, 1/4-1/2 cup. I like this one
  • Half chopped banana (the more ripe it is the more sugars it will have developed.)
  • Sprinkle 1 tbsp sprouted seeds


Optional: I like to mix some of my protein powder into the yogurt, up to you.


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4.Taste The Rainbow In This Mason Jar Salad


Michael's Body Scenes

Credit Image: www.healthy-holistic-lving.com[/vc_column_text][vc_column_text]Ingredients


  • ½ cup dry red quinoa
  • 1 lime, juiced
  • 1 tbsp. avocado
  • ¼ cup crumbled ricotta
  • 1 cup mini grape tomatoes
  • 1 orange pepper
  • 3-4 radishes
  • 1 cup yellow chickpeas
  • 1 cup shelled edamame
  • 1 cup diced celery
  • 4 cups purple kale




  • Cook ½ cup dry red quinoa per package instructions and cool. Toss the quinoa with the juice of one lime, a tablespoon of avocado oil, and crumbled ricotta. Set aside.
  • Prep your salad ingredients by slicing the grape tomatoes, chopping the orange pepper and radishes, measuring out chickpeas and edamame, and chopping your celery.
  • Assemble 4 mason jar salads with equal parts of the quinoa mixture on the bottom, followed by sliced grape tomatoes, diced orange pepper, diced radish, ¼ cup chickpeas, ¼ cup edamame, ¼ cup celery, and 1 cup of spinach.
  • Will stay refrigerated for up to 4 days.

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5.This Yummy Yam, Apple and Wild Rice Salad Will Leave You Feeling Full.

[/vc_column_text][vc_column_text]Michael's Body Scenes


Credit Image: www.healthy-holistic-lving.com


  • 1 large yam, peeled and cut into 1/2 inch cubes
  • 1 tbsp. avocado oil
  • Salt & Pepper to taste
  • Wild rice (take your pick), cooked and cooled
  • Chopped fresh apple (I like Honey Crisp)
  • Raw honey yogurt dressing (recipe below)
  • Toasted almonds
  • Diced red onion
  • Shaved or cubed aged white cheddar




  • Preheat oven to 450, toss cubes (lightly) with avocado oil, spread out evenly on a baking sheet.
  • Sprinkle salt & pepper
  • Roast (flipping once) for 20-30 minutes (depending on how think you cut them), until golden and slightly crispy on the outside, and creamy-tender on the inside. Watch to make sure you don’t burn them. Cool.
  • Toss together cool roasted yams, cool wild rice, pear, arugula, and a spoonful of dressing.
  • Top with almonds, red onion, and white cheddar. Serve with fresh ground pepper.
  • To assemble in jars, add a scoop of dressing, followed by rice, yam, arugula, cheese, and apple.
  • Add nuts and onions when ready to eat.
  • Refrigerate up to 5 days


Honey Yogurt Dressing


  • 3/4 cup plain yogurt
  • 3 tbsp.  raw honey
  • Juice from 1 large lemon
  • 1 tbsp. finely chopped chives
  • Salt & Pepper to taste


Use a blender bottle and shake until well mixed.

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6.BBQ Pulled Pork – A Dinner Favorite

[/vc_column_text][vc_column_text]Michael's Body Scenes

Credit Image: www.healthy-holistic-lving.com[/vc_column_text][vc_column_text]Ingredients


  • 2 cans baked beans
  • 1 recipe of quick and easy cole slaw
  • 1 recipe Finger Licking BBQ Pulled Pork
  • jar of dill pickles
  • Layer beans, slaw, bbq pork and then top with a pickle garnish.


Quick and Easy Cole Slaw Recipe


  • 1 bag shredded coleslaw mix
  • 1/4 cup apple cider vinegar (I like Bragg’s)
  • 1/4 cup avocado oil
  • 2 T mayonnaise
  • 1 T raw honey
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. celery seed
  • I use a blender bottle to mix dressing
  • Mix into coleslaw


Finger Licking BBQ Pulled Pork


  • 4 lb. pork shoulder
  • 1 tsp. salt
  • large can tomato sauce
  • 12 oz. bottle chili sauce
  • 1 chopped sweet vidalia onion
  • 1/2 cup white vinegar
  • 2 T raw honey
  • 1/4 cup lemon juice
  • 2 T Worcestershire sauce
  • 1/2 tsp. dry mustard
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • Place pork in a crock pot.  Add enough water to cover.  Depending on your crock pot around 6 hour cook time.
  • In the final hour, stir the tomato sauce and next 10 ingredients in a large saucepan; bring to a boil. Reduce heat to low, and simmer 1 hour, stirring occasionally.


7.Sushi In A Jar – Did You Know This Even Existed?

[/vc_column_text][vc_column_text]Michael's Body Scenes

Credit Image: www.healthy-holistic-lving.com[/vc_column_text][vc_column_text]Ingredients

3/4 cup cooked short grain brown rice

1 tablespoon rice vinegar

1 teaspoon raw honey

1-2 teaspoons soy sauce

1 sheet nori, cut into 1″ X 1/4″ pieces

1/4 cup shredded carrot

1/4 cup cucumber matchsticks

1/2 an avocado, diced

lime juice

pickled ginger, to taste

wasabi paste, to taste



  • Heat vinegar and raw honey in a sauce pan for about a minute then pour over brown rice to make “sushi rice”.
  • Next layer the ingredients in the order you prefer.