Meal prep pro tip...make enough of a meal to be able to freeze so on extra busy weekends you don’t have to stress about meal prepping for the week 👍🏻 . Chili and cornbread 1 can garbanzo beans 1 can aduki beans 1 can kidney beans 1/2 diced white onion 1 zucchini diced 1 cup butternut squash 1 cup mushrooms 2 tsp cumin 2 Tbsp oregano 1/2 tsp cinnamon 2 tsp chili powder 2 tsp minced garlic 1 chipotle pepper (dried) or you could use 2 chipotle peppers in adobe sauce peppers 🌶 (don't want the extra spice leave out) 1 can fire roasted tomatoes 1 Tbsp tomato paste 1 package @bonafideprovisions turkey bone broth + 2 cups water . Sauté onion with some olive oil and cook for 3-5 minutes. Then add mushrooms, zucchini, and butternut squash and cook for 7 minutes. Then add the seasoning, garlic, mix, and cook for a few minutes. Then add in your broth, chipotle pepper, tomato paste, fire roasted tomatoes, bring to a boil and then cover and simmer for 30 minutes. In separate pan cook ground turkey and add to chili mixture. . Jalapeño cornbread 1 cup organic unsweetened almond milk 1 Tbsp apple cider vinegar 2 Tbsp maple syrup 1/4 cup unsweetened apple sauce 1/4 cup melted coconut oil or chosen blend oil (from @chosenfoods) 2 eggs 1 Tbsp baking powder 1 tsp baking soda 1 cup fine ground cornmeal Pinch of sea salt 1/2 cup coconut flour Handful of @organicpasturesdairy cheese 1 jalapeño diced Mix the wet ingredients and then add in dry and mix. Fold in the cheese and jalapeño. Add to a greased cast iron skillet and bake 350 for 25-30 minutes.