31 PCOS Meal Prep for Absolute Beginners: Start Here If You've Never Done It Before

PCOS can turn meal planning into a daily puzzle. Blood sugar swings, cravings, and confusing food rules make cooking feel like a chore.

Every dish uses whole foods, balanced protein, and steady carbs to support hormone health. No fancy tools. No long ingredient lists. Just easy meals you can prep once and eat all week.

This collection fixes that. Inside, you get 31 simple, PCOS-friendly meal prep recipes built for real beginners.

1. Black Bean and Brown Rice Bowls

This bowl brings fiber and plant protein in one simple dish. The black beans stay creamy, and the brown rice adds a chewy base. It works great as a meatless option.

Ingredients

2 cans black beans, drained
2 cups cooked brown rice
1 cup corn kernels
1 avocado, sliced
1 lime, juiced
1 teaspoon cumin
Salt and pepper to taste

Instructions

Warm the black beans in a pan with cumin.
Divide the brown rice into containers.
Top with black beans and corn.
Add lime juice and season with salt and pepper.
Add fresh avocado slices just before eating.

Nutrient	Amount per serving
Calories	340
Protein	13g
Carbs	52g
Fat	9g

For Recipe: Black Bean and Brown Rice Bowls

2. Shrimp and Broccoli Stir Fry

This stir-fry comes together in under 15 minutes. The shrimp cook fast and stay tender, and the broccoli keeps a light crunch. The sauce stays simple but flavorful.

Ingredients

1 pound shrimp, peeled
3 cups broccoli florets
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, minced

Instructions

Heat sesame oil in a large pan over medium-high heat.
Add garlic and ginger and cook for 30 seconds.
Add the broccoli and cook for four minutes.
Add the shrimp and cook until pink, about three minutes.
Stir in the soy sauce and cook one more minute.

Nutrient	Amount per serving
Calories	210
Protein	26g
Carbs	9g
Fat	7g

For Recipe: Shrimp and Broccoli Stir Fry

3. Quinoa Tabbouleh

This dish swaps the usual bulgur for quinoa to add extra protein. The herbs stay fresh and bright, and the lemon keeps things light. It tastes even better the next day.

Ingredients

2 cups cooked quinoa
1 cup chopped parsley
1/2 cup chopped mint
2 tomatoes, diced
1 cucumber, diced
2 tablespoons olive oil
2 tablespoons lemon juice

Instructions

Combine the quinoa, parsley, and mint in a large bowl.
Add the tomatoes and cucumber.
Whisk together the olive oil and lemon juice.
Pour the dressing over the salad and toss well.
Chill before serving.

Nutrient	Amount per serving
Calories	200
Protein	6g
Carbs	26g
Fat	8g

For Recipe: Quinoa Tabbouleh

4. Turkey Chili

This chili brings warmth and comfort with lean protein. The beans add fiber, and the spices build slow heat. It tastes better after a day in the fridge.

Ingredients

1 pound ground turkey
2 cans kidney beans, drained
1 can diced tomatoes
1 onion, diced
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste

Instructions

Cook the ground turkey and onion in a large pot until browned.
Add the beans, tomatoes, chili powder, and cumin.
Bring to a simmer and cook for 20 minutes.
Season with salt and pepper.
Stir occasionally as it simmers.

Nutrient	Amount per serving
Calories	280
Protein	25g
Carbs	26g
Fat	7g

For Recipe: Turkey Chili

5. Baked Salmon with Lemon and Quinoa

This dinner pairs omega rich salmon with fluffy quinoa, so you get protein and slow burning carbs on one plate. The fish bakes fast in the oven while the quinoa simmers on the stove, and both come together in under thirty minutes. The lemon and herbs keep the flavor light and fresh.

Ingredients

2 salmon fillets
1 tablespoon olive oil
1 lemon, half sliced and half juiced
1 teaspoon dried dill
Salt and pepper to taste
1 cup quinoa, rinsed
2 cups water or low sodium broth
1 cup steamed green beans

Instructions

Heat the oven to 400 degrees Fahrenheit.
Place the salmon on a lined baking tray and rub with olive oil, lemon juice, dill, salt, and pepper.
Lay the lemon slices on top of the fillets.
Bake for 12 to 15 minutes, until the salmon flakes easily.
While the salmon bakes, add the quinoa and water to a pot and bring to a boil.
Lower the heat, cover, and simmer for 15 minutes until the water is absorbed.
Fluff the quinoa with a fork and serve with the salmon and steamed green beans.

Nutrient	Amount
Calories	420 kcal
Protein	34 g
Carbohydrates	34 g
Fiber	5 g
Fat	16 g

For Recipe: Baked Salmon with Lemon and Quinoa

6. Greek Yogurt Chia Pudding

This pudding tastes like dessert but works as a protein rich breakfast. The chia seeds turn creamy overnight and soak up a light vanilla flavor. It takes five minutes to prepare and holds well in the fridge for days.

Ingredients

2 cups plain Greek yogurt
4 tablespoons chia seeds
1 cup unsweetened almond milk
1 teaspoon vanilla extract
1 tablespoon honey
1 cup mixed berries

Instructions

Mix the Greek yogurt, almond milk, vanilla, and honey in a bowl.
Stir in the chia seeds until fully combined.
Divide the mixture into four jars.
Cover and refrigerate overnight.
Top with berries before eating.

Nutrient	Amount per serving
Calories	210
Protein	15g
Carbs	22g
Fat	7g

For Recipe: Greek Yogurt Chia Pudding

7. Veggie Egg Muffins

These muffins pack vegetables and protein into one grab-and-go bite. The eggs bake up fluffy, and the peppers add a sweet crunch. They reheat fast on busy mornings.

Ingredients

8 large eggs
1 cup chopped bell peppers
1 cup chopped spinach
1/2 cup diced onion
1/2 cup shredded cheese
Salt and pepper to taste

Instructions

Preheat the oven to 350 degrees.
Whisk the eggs in a large bowl.
Add the peppers, spinach, onion, and cheese.
Season with salt and pepper.
Pour the mixture into a greased muffin tin.
Bake for 20 minutes until set.

Nutrient	Amount per serving
Calories	120
Protein	10g
Carbs	3g
Fat	8g

For Recipe: Veggie Egg Muffins

8. Overnight Oats with Berries

This is a classic beginner recipe that never fails. The oats soften overnight and soak up the milk and cinnamon. Berries add natural sweetness without added sugar.

Ingredients

1 cup rolled oats
1 cup unsweetened almond milk
1/2 cup plain yogurt
1 teaspoon cinnamon
1 cup mixed berries
1 tablespoon chia seeds

Instructions

Combine oats, almond milk, yogurt, cinnamon, and chia seeds in a jar.
Stir well to mix everything evenly.
Cover and place in the fridge overnight.
Top with berries in the morning.
Stir again before eating.

Nutrient	Amount per serving
Calories	230
Protein	9g
Carbs	34g
Fat	6g

For Recipe: Overnight Oats with Berries

9. Turkey and Quinoa Bowls

This bowl brings lean protein and a fluffy grain together with roasted vegetables. The turkey stays juicy, and the quinoa gives a nutty bite. It holds up well for four days in the fridge.

Ingredients

1 pound ground turkey
1 cup quinoa
2 cups vegetable broth
1 cup chopped zucchini
1 cup cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Cook the quinoa in vegetable broth until soft.
Heat olive oil in a pan over medium heat.
Add the ground turkey and cook until browned.
Stir in the zucchini and tomatoes.
Season with salt and pepper.
Divide the quinoa and turkey mixture into containers.

Nutrient	Amount per serving
Calories	340
Protein	28g
Carbs	30g
Fat	10g

For Recipe: Turkey and Quinoa Bowls

10. Greek Yogurt Parfait with Walnuts and Cinnamon

This parfait takes minutes to build and needs no cooking at all, so it is a strong choice for a first breakfast on your meal prep list. Thick Greek yogurt gives a big dose of protein, while walnuts and cinnamon add crunch and a warm, cozy flavor. It is cool, creamy, and just sweet enough without added sugar.

Ingredients

1 cup plain Greek yogurt
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup sliced strawberries
1 tablespoon ground flaxseed
1 teaspoon honey, optional

Instructions

Spoon the Greek yogurt into a bowl or jar.
Sprinkle the cinnamon and flaxseed over the top and stir gently.
Layer the sliced strawberries over the yogurt.
Scatter the walnuts on top for crunch.
Drizzle with honey if you want extra sweetness.
Serve right away or seal and chill for later.

Nutrient	Amount
Calories	230 kcal
Protein	18 g
Carbohydrates	16 g
Fiber	4 g
Fat	11 g

For Recipe: Greek Yogurt Parfait with Walnuts and Cinnamon

11. Chickpea Salad Jars

This salad layers well in jars and stays fresh for days. The chickpeas add plant protein and fiber, and the dressing keeps everything light. Shake before eating for full flavor.

Ingredients

2 cans chickpeas, drained
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, diced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Combine olive oil, lemon juice, salt, and pepper in a jar.
Add the chickpeas next.
Layer the cucumber, tomatoes, and red onion on top.
Seal the jars and refrigerate.
Shake well before serving.

Nutrient	Amount per serving
Calories	250
Protein	11g
Carbs	32g
Fat	9g

For Recipe: Chickpea Salad Jars

12. Lentil Soup

This soup warms you up while keeping things simple. The lentils cook down soft and hearty, and the vegetables add depth. One pot does all the work here.

Ingredients

2 cups dried lentils
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 teaspoon cumin
Salt and pepper to taste

Instructions

Heat a large pot over medium heat.
Add the onion, carrots, and celery, and cook until soft.
Stir in the lentils, broth, and cumin.
Bring to a boil, then reduce heat and simmer for 25 minutes.
Season with salt and pepper before serving.

Nutrient	Amount per serving
Calories	220
Protein	14g
Carbs	36g
Fat	2g

For Recipe: Lentil Soup

13. Cauliflower Rice Stir Fry

This stir fry swaps regular rice for cauliflower to keep carbs low. The vegetables stay crisp, and the sauce ties everything together. It comes together in one pan.

Ingredients

4 cups riced cauliflower
1 cup chopped broccoli
1 cup sliced carrots
2 eggs, beaten
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced

Instructions

Heat sesame oil in a large pan over medium heat.
Add garlic, broccoli, and carrots, and cook for five minutes.
Push vegetables to one side and scramble the eggs in the pan.
Add the riced cauliflower and soy sauce.
Stir everything together and cook for five more minutes.

Nutrient	Amount per serving
Calories	160
Protein	9g
Carbs	14g
Fat	8g

For Recipe: Cauliflower Rice Stir Fry

14. Grilled Chicken and Sweet Potato

This meal balances lean protein with a naturally sweet carb source. The chicken grills up juicy, and the sweet potato roasts to a soft finish. It reheats well for lunch.

Ingredients

4 chicken breasts
2 large sweet potatoes, cubed
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.
Toss the sweet potatoes with one tablespoon of olive oil and roast for 25 minutes.
Season the chicken with paprika, garlic powder, salt, and pepper.
Grill the chicken for six to seven minutes per side.
Slice the chicken and serve it with the roasted sweet potatoes.

Nutrient	Amount per serving
Calories	320
Protein	32g
Carbs	24g
Fat	9g

For Recipe: Grilled Chicken and Sweet Potato

15. Zucchini Noodles with Turkey Meatballs

This dish gives you the comfort of pasta without the heavy carbs. The zucchini noodles stay light, and the turkey meatballs bring solid protein. The sauce brings it all together.

Ingredients

4 medium zucchinis, spiralized
1 pound ground turkey
1/4 cup breadcrumbs
1 egg
2 cups marinara sauce
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.
Mix ground turkey, breadcrumbs, egg, and seasoning in a bowl.
Form the mixture into meatballs and place on a baking sheet.
Bake for 20 minutes until cooked through.
Warm the marinara sauce in a pan.
Toss the zucchini noodles with the sauce and top with meatballs.

Nutrient	Amount per serving
Calories	280
Protein	26g
Carbs	18g
Fat	12g

For Recipe: Zucchini Noodles with Turkey Meatballs

16. Spinach and Feta Egg Bites

These bites taste rich thanks to the feta, but they stay light overall. The spinach wilts right into the eggs, and the texture stays soft. They freeze well for longer storage.

Ingredients

8 large eggs
1 cup chopped spinach
1/2 cup crumbled feta
1/4 cup milk
Salt and pepper to taste

Instructions

Preheat the oven to 350 degrees.
Whisk the eggs and milk together in a bowl.
Stir in the spinach and feta.
Season with salt and pepper.
Pour into a greased muffin tin and bake for 18 minutes.

Nutrient	Amount per serving
Calories	110
Protein	9g
Carbs	2g
Fat	7g

For Recipe: Spinach and Feta Egg Bites

17. Tuna and White Bean Salad

This salad comes together fast with pantry staples. The tuna adds lean protein, and the white beans add creaminess. It tastes great cold straight from the fridge.

Ingredients

2 cans tuna, drained
2 cans white beans, drained
1/4 cup red onion, diced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Combine the tuna and white beans in a bowl.
Add the red onion.
Whisk together the olive oil and lemon juice.
Pour the dressing over the salad and toss.
Season with salt and pepper before serving.

Nutrient	Amount per serving
Calories	260
Protein	24g
Carbs	22g
Fat	8g

For Recipe: Tuna and White Bean Salad

18. Baked Cod with Roasted Vegetables

This dish keeps things light while still feeling filling. The cod bakes up flaky and mild, and the vegetables roast to a golden edge. One pan handles the whole meal.

Ingredients

4 cod fillets
2 cups chopped broccoli
2 cups chopped carrots
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.
Toss the vegetables with one tablespoon olive oil and spread on a baking sheet.
Roast for 10 minutes.
Season the cod with the remaining oil, garlic powder, salt, and pepper.
Add the cod to the pan and bake for 12 more minutes.

Nutrient	Amount per serving
Calories	220
Protein	26g
Carbs	10g
Fat	8g

For Recipe: Baked Cod with Roasted Vegetables

19. Chicken Fajita Bowls

This bowl brings bold flavor without much effort. The chicken and peppers cook together in one pan, and the seasoning does most of the work. It reheats fast for lunch.

Ingredients

4 chicken breasts, sliced
2 bell peppers, sliced
1 onion, sliced
2 tablespoons olive oil
1 tablespoon fajita seasoning
2 cups cooked brown rice

Instructions

Heat olive oil in a large pan over medium-high heat.
Add the chicken and cook until nearly done.
Add the peppers, onion, and fajita seasoning.
Cook until the chicken is fully cooked and the vegetables soften.
Serve over brown rice.

Nutrient	Amount per serving
Calories	330
Protein	29g
Carbs	30g
Fat	9g

For Recipe: Chicken Fajita Bowls

20. Stuffed Bell Peppers

These peppers make a full meal in one neat package. The filling combines lean meat and rice, and the peppers soften just enough while baking. They store well in containers.

Ingredients

4 large bell peppers, tops removed
1 pound ground turkey
1 cup cooked brown rice
1 cup marinara sauce
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Preheat the oven to 375 degrees.
Cook the ground turkey in a pan until browned.
Stir in the rice, marinara sauce, and seasoning.
Fill each pepper with the mixture.
Place peppers in a baking dish and bake for 30 minutes.

Nutrient	Amount per serving
Calories	290
Protein	22g
Carbs	28g
Fat	9g

For Recipe: Stuffed Bell Peppers

21. Salmon Salad Lettuce Wraps

Salmon-Lettuce-Wraps — Photo Credit: feelgoodfoodie

This wrap keeps carbs low while packing in healthy fats. The salmon salad stays creamy, and the lettuce adds a crisp bite. It makes a fast lunch with no reheating needed.

Ingredients

2 cans salmon, drained
1/4 cup plain Greek yogurt
1 celery stalk, diced
1 tablespoon lemon juice
1 head butter lettuce
Salt and pepper to taste

Instructions

Combine the salmon, yogurt, celery, and lemon juice in a bowl.
Season with salt and pepper.
Mix well until fully combined.
Separate the lettuce leaves.
Spoon the salmon salad into each leaf before serving.

Nutrient	Amount per serving
Calories	190
Protein	22g
Carbs	4g
Fat	9g

For Recipe: Salmon Salad Lettuce Wraps

22. Vegetable and Egg Breakfast Bowl

This bowl brings a full plate of nutrients to start the day. The eggs cook soft, and the roasted vegetables add texture. It works well hot or cold.

Ingredients

6 large eggs
2 cups chopped sweet potato
1 cup chopped kale
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.
Toss the sweet potato with olive oil and roast for 20 minutes.
Add the kale to the pan for the last five minutes.
Scramble the eggs in a separate pan.
Combine the eggs and roasted vegetables in bowls.

Nutrient	Amount per serving
Calories	240
Protein	14g
Carbs	20g
Fat	11g

For Recipe: Vegetable and Egg Breakfast Bowl

23. Beef and Vegetable Stir Fry

This stir-fry uses lean beef strips and a rainbow of vegetables. The beef sears fast and stays tender, and the vegetables keep their crunch. The sauce stays simple.

Ingredients

1 pound lean beef strips
2 cups broccoli florets
1 cup sliced bell peppers
1 cup sliced carrots
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced

Instructions

Heat sesame oil in a large pan over high heat.
Add the beef and cook until browned, then remove from the pan.
Add garlic, broccoli, peppers, and carrots to the pan.
Cook for five minutes until slightly softened.
Return the beef to the pan and stir in the soy sauce.

Nutrient	Amount per serving
Calories	290
Protein	27g
Carbs	12g
Fat	15g

For Recipe: Beef and Vegetable Stir Fry

24. Chicken Salad Stuffed Avocados

This dish combines creamy avocado with a protein-packed filling. The chicken salad stays light, and the avocado adds healthy fat. It needs no cooking at all if you use rotisserie chicken.

Ingredients

2 cups shredded cooked chicken
1/4 cup plain Greek yogurt
1 celery stalk, diced
1 tablespoon lemon juice
4 avocados, halved and pitted
Salt and pepper to taste

Instructions

Combine the chicken, yogurt, celery, and lemon juice in a bowl.
Season with salt and pepper.
Mix well.
Scoop out a small amount of avocado flesh to make room for filling.
Spoon the chicken salad into each avocado half.

Nutrient	Amount per serving
Calories	320
Protein	20g
Carbs	12g
Fat	22g

For Recipe: Chicken Salad Stuffed Avocados

25. Roasted Vegetable and Farro Bowl

This bowl gives you a chewy grain base topped with sweet roasted vegetables. The farro adds fiber, and the vegetables bring natural sweetness. It tastes great warm or cold.

Ingredients

2 cups cooked farro
2 cups chopped Brussels sprouts
1 cup chopped carrots
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.
Toss the Brussels sprouts and carrots with olive oil and garlic powder.
Roast for 25 minutes, stirring halfway through.
Divide the farro into containers.
Top with the roasted vegetables and season with salt and pepper.

Nutrient	Amount per serving
Calories	260
Protein	8g
Carbs	42g
Fat	7g

For Recipe: Roasted Vegetable and Farro Bowl

26. Veggie and Tofu Stir Fry

This stir fry is a fast, plant-based dinner that comes together in one pan, so it fits an easy weeknight schedule. Crispy tofu cubes soak up a savory sauce while crunchy vegetables keep every bite fresh and light. It is a colorful bowl that reheats well, which makes it handy for meal prep.

Ingredients

14 ounces firm tofu, pressed and cubed
1 tablespoon cornstarch
2 tablespoons sesame oil
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
2 cloves garlic, minced
1 teaspoon grated ginger
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame seeds

Instructions

Toss the tofu cubes with cornstarch until lightly coated.
Heat one tablespoon of sesame oil in a large pan over medium-high heat.
Add the tofu and cook until golden on most sides, then set aside.
Add the remaining oil to the pan, then add the broccoli, bell pepper, and snap peas.
Stir fry the vegetables for four to five minutes until they turn bright and slightly tender.
Add the garlic and ginger and cook for one more minute.
Return the tofu to the pan and pour in the soy sauce and rice vinegar.
Toss everything together and cook for two more minutes.
Sprinkle sesame seeds on top before serving.

Nutrient	Amount
Calories	310 kcal
Protein	20 g
Carbohydrates	20 g
Fiber	6 g
Fat	17 g

For Recipe: Veggie and Tofu Stir Fry

27. Baked Tofu with Broccoli

This dish gives a plant-based protein option with plenty of flavor. The tofu crisps up in the oven, and the broccoli roasts alongside. The sauce ties it all together.

Ingredients

1 block firm tofu, cubed
3 cups broccoli florets
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
2 cloves garlic, minced

Instructions

Preheat the oven to 400 degrees.
Toss the tofu with cornstarch, soy sauce, and half the sesame oil.
Spread the tofu on a baking sheet and bake for 20 minutes.
Toss the broccoli with the remaining sesame oil and garlic.
Add the broccoli to the pan and bake 10 more minutes.

Nutrient	Amount per serving
Calories	180
Protein	14g
Carbs	10g
Fat	10g

For Recipe: Baked Tofu with Broccoli

28. White Chicken Chili

This chili brings a creamy twist to the classic. The chicken stays tender, and the white beans add heartiness. It tastes even richer the next day.

Ingredients

2 cups shredded cooked chicken
2 cans white beans, drained
1 can diced green chiles
2 cups chicken broth
1/2 cup plain Greek yogurt
1 teaspoon cumin
Salt and pepper to taste

Instructions

Combine the chicken, beans, green chiles, broth, and cumin in a pot.
Bring to a simmer and cook for 15 minutes.
Remove from heat and stir in the Greek yogurt.
Season with salt and pepper.
Stir well before serving.

Nutrient	Amount per serving
Calories	270
Protein	26g
Carbs	22g
Fat	6g

For Recipe: White Chicken Chili

29. Mediterranean Chickpea Bowl

This bowl brings bright, fresh flavors with simple pantry staples. The chickpeas add protein, and the vegetables stay crisp. A light dressing pulls it all together.

Ingredients

2 cans chickpeas, drained
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup crumbled feta
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Combine the chickpeas, cucumber, and tomatoes in a bowl.
Add the feta on top.
Whisk together the olive oil and lemon juice.
Pour the dressing over the bowl and toss.
Season with salt and pepper before serving.

Nutrient	Amount per serving
Calories	280
Protein	12g
Carbs	30g
Fat	12g

For Recipe: Mediterranean Chickpea Bowl

30. Egg and Avocado Breakfast Salad

This salad combines soft-boiled eggs with creamy avocado for a filling start to the day. The greens stay crisp, and the dressing keeps things light. It comes together in minutes.

Ingredients

6 eggs, boiled and halved
2 avocados, sliced
4 cups mixed greens
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Boil the eggs for eight minutes, then cool and peel.
Arrange the mixed greens in bowls.
Add the sliced avocado and halved eggs on top.
Whisk together the olive oil and lemon juice.
Drizzle the dressing over each bowl and season with salt and pepper.

Nutrient	Amount per serving
Calories	300
Protein	14g
Carbs	10g
Fat	24g

For Recipe: Egg and Avocado Breakfast Salad

31. Cinnamon Almond Overnight Oats

This recipe closes out the list with a cozy, warming flavor. The almonds add crunch, and the cinnamon brings a comforting spice. It takes five minutes to prepare the night before.

Ingredients

1 cup rolled oats
1 cup unsweetened almond milk
1/2 cup plain yogurt
1 teaspoon cinnamon
1/4 cup sliced almonds
1 tablespoon almond butter

Instructions

Combine the oats, almond milk, yogurt, and cinnamon in a jar.
Stir in the almond butter until fully mixed.
Cover and refrigerate overnight.
Top with sliced almonds in the morning.
Stir once more before eating.

Nutrient	Amount per serving
Calories	260
Protein	10g
Carbs	30g
Fat	11g

For Recipe: Cinnamon Almond Overnight Oats