This Week's Power Hour Menu - September 16

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Makes 15 cups


4 cups old fashioned oats

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

2 1/3 cup unsweetened coconut milk

1/4 cup brown sugar

1 teaspoon vanilla extract

1/3 cup pure maple syrup

1 cup sweet potato puree OR pumpkin puree

1/2 cup finely grated carrots

1 teaspoon pumpkin pie spice

Olive oil, for greasing muffin tins


Heat oven to 375 degrees. Add all ingredients to a large bowl and mix well until everything is thoroughly combined. Allow batter to sit for 10 minutes.

Grease muffins tins with olive oil and scoop oatmeal mixture into the muffin tins using a cookie dough baller or a 1/4 measuring cup. Bake oatmeal cups for 20 minutes, or until firm when touched. Allow to cool before removing from the muffin tins. Store in the refrigerator. These also freeze well for up to three months.

Nutrition Information

Amount Per Serving (for one oatmeal cup): Calories: 139, Total Fat: 2g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 28g, Dietary Fiber: 3g, Total Sugars: 10g, Protein: 3g

Crunchy Lentil Salad with Fresh Herbs

Makes 6 servings


1 cup uncooked green lentils rinsed and drained

4 cups water

1 red bell pepper, diced

1 English cucumber, diced

2 cups cherry tomatoes, sliced in half

1 tablespoon capers

3 tablespoons (1 small shallot) diced

2 tablespoons fresh parsley chopped

1 tablespoon fresh mint chopped

Juice of 1/2 lemon

6 tablespoons crumbled feta cheese

1 tablespoon olive oil or to taste

6 cups romaine lettuce, roughly chopped

Salt and pepper to taste



Bring water to a boil in a medium pot. Add lentils and bring to a simmer. Partially cover with a lid and simmer for 15-20 minutes until lentils are tender but not mushy. Drain and rinse in cold water.

In a large bowl add cooked lentils and all other ingredients except romaine lettuce. Gently stir to combine. Evenly divide romaine between meal prep containers and divide lentil salad on top.


Nutrition Information

Amount Per Serving: Calories: 218, Total Fat: 7g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 263mg, Carbohydrates: 29g, Dietary Fiber: 12g, Total Sugars: 5g, Protein: 15g

Potato and White Bean Chili

Makes 6 servings


1 tablespoon olive oil

1 yellow onion, diced

1 jalapeño pepper seeded and minced         

3 garlic cloves minced

1½ teaspoons ground cumin

1/2 tablespoon dried oregano

2 tablespoons all-purpose flour

1 pound Yukon gold potatoes, diced into 1/2” cubes

4 cups vegetable broth

2 (14.5 oz.) cans white beans, drained

1 cup corn kernels canned or frozen are fine

1 (12 oz.) jar salsa Verde

1 (4 oz.) can green chiles

Salt and pepper to taste



Sour cream

Shredded cheddar cheese



In a large pot, add olive oil, onion and jalapeño. Cook and stir over medium heat until onion is translucent, about 1-2 minutes. Add garlic, cumin, oregano, flour and potatoes. Stir to get all of the potatoes coated in flour. Add all remaining ingredients and simmer on medium low for thirty minutes. Evenly divide between meal prep containers. Store toppings on the side.


Nutrition Information

Amount Per Serving (before toppings): Calories: 309 Total Fat: 5g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 750mg, Carbohydrates: 52g, Dietary Fiber: 15g, Total Sugars: 6g, Protein: 13g

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