Most mug cakes have too many ingredients for my taste. If I wanted to crack an egg, I’d make a real cake! This makes a great and filling breakfast or dessert.


53g or 1/4 Cup Kodiak Cake Flapjack Mix (this should work with any pancake mix but you’ll lose the high protein part)

Water Until a Pancake Batter Consistency is Reached

Sweetener of Your Choice

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon or Pumpkin Pie Spice

How To:

  1. Combine all ingredients in microwave-safe mug or measuring cup.
  2. Microwave on high for two minutes or until cake feels like cake.
  3. Top it!

Alternative, Kodiak Cakes makes Pancakes To Go in a little paper carton.

Have you had any luck with mug cakes or would you rather make a real one?

My family loves Mexican food. Who doesn’t love Mexican food? But, sadly, you can’t always go out to eat your Mexican food with margaritas.

One of my absolutely favorite things to make at home is this recipe for sheet tray fajitas. It is super easy, very delicious, and moderately healthy. This is only a recipe in the loosest sense of the word and it can be completely customized to fit you and your family’s needs. If you don’t like chicken, you could use any other protein or even make it vegetarian with sliced portobello mushrooms.


Chicken (I like thighs.)

Peppers (I like to use a mix of tricolored bell, poblanos, and jalpenos.)

Onion (I like Red.)

Taco Seasoning

Olive Oil (or Olive Oil Spray.)


  1. Preheat oven to 425 degrees.
  2. Cover a baking tray in foil for easy cleanup.
  3. Grease the foil with olive oil or olive oil spray.
  4. Cut bell and poblano peppers into slices.
  5. Deseed and cut jalepeno peppers into rounds.
  6. Cut chicken into strips roughly the same size as your bell pepper slices.
  7. Peel onion, cut into slices, cut slices in half to create half moons.
  8. Mix all vegetables and chicken on sheet pan and coat with taco seasoning to taste.
  9. Bake for one hour turning halfway through or until chicken reaches an internal temperature of 165 degrees.
  10. Remove from oven and let cool.
  11. Serve with tortillas for tacos, lettuce for salad, or rice and beans for a burrito bowl.

Disclaimer: This recipe is based off of a longer, more detailed recipe from The Yummy Life, so head over there if you need more detail.

I don’t just meal prep for myself, I meal prep for my entire family, four people. We all eat generally different diets. I generally try to stick with low carb, low fat. My husband just wants tasty. My parents are both watching their sodium and want generally healthy food.

To accommodate these different diets I tend to make a lot of “components” that can be combined into a complete meal.

My other meal prep priority is easy. I like to get this all done with as little effort as possible. So most of these are simple recipes that can be made quickly.


Roasted Potatoes: I like to use a mix of sweet potatoes and white potatoes for a little extra health factors. Toss with olive oil, salt, pepper, and bake until crispy and golden brown.

Shredded Crockpot Chicken: My lazy meal prep staple! Take chicken, I prefer thighs, put it in a crockpot with the seasoning of your choice, cook on high or low depending on how much time you have, remove from crockpot and shred. This can be used in almost anything; tacos, salads, sandwiches, etc.

Roasted Vegetables: Preferably something green. I like broccoli, green beans, or zucchini.

Spaghetti Squash: A great low carb alternative and it can be microwaved or made in the crockpot!

Egg (White) Cups: This are a breakfast lifesaver. Take anything you want and mix it with eggs, or egg whites, and bake until cooked through. I like to use chicken sausage, spinach, tomatoes, and cheese.

Protein Muffins: Made from Kodiak Cakes mix. I like to spice these up with jam or some chocolate chips. It tastes like a delicious muffin and you’re getting a ton of protein and whole grains.

I also like to throw in some more complex meals like sheet tray fajitas or chili.

Do you meal prep? Do you want to? What kind of recipes do you make?