Now, because it’s summer
and it’s really hot outside,

I did my best to limit
the amount of cooking

in this meal prep. recipes

I did my best to li

There are only two ingredients
that require any cooking

and the rest of the
items are light and fresh

and really straight forward.

So, that means less time
in your kitchen cooking

and more time outside enjoying summer.

So, in today’s video, I’ll
show you how to meal prep

10 ingredients and give you a few ideas

for meals and recipes
that you can make quickly

throughout the week.

I’ve also thrown in a
little bonus dessert recipe

for you today because when
it’s hot and it’s summertime,

I think we could all use
a sweet frozen treat.

Now, just as I did on
the last meal prep video,

I created a downloadable PDF guide

of this summer meal prep,
so you don’t have to worry

about taking any notes at
throughout the video.

I’ll tell you how to download the PDF

at the end of this video, but first,

let me show you what I’ve
meal prepped this week.

As usual, we’ll start with the item

that takes the longest
amount of time first

and for this meal prep,
that’s zucchini bread.

So, we’ll grease a loaf
pan with coconut oil

and set our oven temperature
to 350 degrees Fahrenheit.

Zucchini bread is the
perfect summertime bread,

as zucchini is in abundance
and it’s a great way

to sneak more veggies into
an otherwise very beige

food item.

Zucchini bread is also really moist

and, as you’ll see later,
it can be used in both

sweet and savory ways.

Grate one and a half cups of zucchini,

which is usually about one large zucchini.

Then use a nut milk bag or a kitchen towel

to squeeze out any excess
water from the zucchini.

As a tip, I always use my
nut milk bag inside out,

so that the seams are on the outside.

This helps prevent food
particles from getting stuck

in those seams.

So, you’ll just squeeze out all the water

and then set this zucchini aside.

To get started with our dry ingredients

for this gluten-free, paleo
friendly zucchini bread,

we’ll add one and a half
cups of almond flour,

a half a cup of tapioca
flour and a quarter cup

of coconut flour to a bowl.

To that, we’ll add one
a teaspoon of baking soda,

a tablespoon of cinnamon and
a quarter teaspoon of salt

and then stir all of our
dry ingredients together.

In a separate bowl, we’ll
mix our wet ingredients,

which includes three eggs,
a half a cup of applesauce,

two tablespoons of maple
syrup and a half a tablespoon

of apple cider vinegar.

Then we’ll add our grated
zucchini and give it a stir

until everything is combined.

Pour the wet ingredients into the dry

and stir everything together
until you’ve got a batter.

Then pour that into your greased loaf pan

and cook for 50 to 60 minutes
or until the top is golden

and a toothpick comes out clean.

(cheerful music)

Hard-boiled eggs make for the perfect

single-ingredient snack,
but for this meal prep,

I’ve got a few new recipes up my sleeve.

If you watched my video on how to make

the perfect hard-boiled
and soft boiled eggs,

I’m sure you’re an expert
at making these by now.

But, for those who haven’t
yet watched that video,

we’ll start by bringing
a pot of water to a boil.

Once the water is
boiling, turn the heat off

just for a second and use a skimmer

to gently place the eggs in the hot water.

Turn the heat back up to high

and set a timer for 12 minutes.

While the eggs are cooking, we
can move onto our next item,

which is to peel and
slice several bananas.

Line a plate or tray with parchment paper

and grab yourself some popsicle sticks

because we’re gonna freeze the bananas

and create a sweet treat in just a bit.

Once your bananas are peeled,

slice several of them in half

and it’s probably not wise
to slice them in your hand

as I’m doing.

Once you have three or four
bananas sliced in half,

insert the popsicle sticks
halfway into the bananas

and place those in the freezer
for at least two hours.

For our remaining bananas,
slice these into quarters

and place them in a storage
container or Stasher bag,

as we’ll use these for smoothies.

I really love Stasher
bags for sliced bananas,

as the bananas lay in one flat layer

and they don’t stick to
the bag, as it’s silicone,

which makes getting them out far easier.

If you’d like more
information on Stasher bags,