5 Low Sugar Recipes for Easy Meal Prep

Food for thought: When it comes to staying on track with your goals, preparation is key to success. Have you ever felt stressed choosing what to eat and opted for an optimal but convenient choice? We’ve all been there, which is why we’re big fans of meal prepping. When you prepare ahead, you’re less likely to resort to a bag of chips in the cupboard or order takeout after a long day. Knowing what’s on the menu will not only help keep your blood sugar levels in check, it's also one less thing to worry about during the busy week.

Not sure where to begin?  Start simple with just one dish per week so you don’t overwhelm yourself before moving on to making multiple meals.  And before you know it, you’ll be a meal prep pro! So get your containers out, make space in the fridge, turn on a great podcast, and get ready to win the week.

Pro tip:  The freezer is your friend. Stick anything you won’t eat during the week in the freezer for an easy meal at a later date. 


Serves 4 | about 1 hour


  • 1 to 3 bananas, mashed
  • 3 large eggs
  • 1/4 cup olive oil
  • 1 tsp baking soda
  • 1 tsp RxSugar®
  • 2 cups almond flour


  1. Preheat oven to 350 degrees F.
  2. Spray baking pan.
  3. Blend eggs, banana and oil in food processor.
  4. Mix in flour, baking soda & RxSugar®.
  5. Bake for 45 – 60 mins.
  6. Enjoy!


Serves 2 | 15 minutes


  • 1 large zucchini, spiralized
  • 1 red pepper, sliced into thin strips
  • 1/2 cup grated carrots
  • 1/2 cup snap peas
  • 1/4 cup green onion
  • 2 cloves of garlic
  • 1/4 cup water
  • 1 tablespoon almond butter
  • 2 tablespoon coconut aminos
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon lime juice
  • 1 teaspoon Sriracha (or chili sauce of your choice)


  1. Combine the water, almond butter, coconut aminos, lime juice, and sriracha in a bowl.
  2. Stir to combine.
  3. Heat a skillet over medium heat.
  4. Add the snap peas, garlic, red pepper and carrots and cook until soft.
  5. Add the sauce mixture and continue cooking over medium heat.
  6. Add the zucchini noodles to the sauce and veggies and cook over medium heat until the noodles are tender, about 3-5 minutes.
  7. Pour into two bowls and sprinkle with chopping spring onion and crushed almonds.
  8. Enjoy!


Serves 5 | 35 minutes


  • 5 red bell peppers
  • 1 container mushrooms
  • 2 red onions
  • 1 bunch of kale
  • 1 container cherry tomatoes
  • 2 cloves of garlic
  • 5 tbsp toasted hemp seeds
  • Avocado oil (chosen foods spray)
  • Salt/pepper
  • Hot sauce
  • Optional (organic cheese)


  1. Preheat oven to 450 degrees F.
  2. Remove and discard the tops, seeds, and membranes of the bell peppers.
  3. Arrange peppers in a baking dish with the hollowed sides facing upward.
  4. Spray with avocado oil and bake for 30 minutes (or until browned).
  5. While the peppers are cooking, slice all of the remaining vegetables.
  6. Heat a pan with 2 tbsp avocado oil, and add chopped garlic. Sauté garlic until brown then add the vegetables to the pan.
  7. Sauté vegetables until completely cooked through.
  8. Once peppers are done, stuff vegetable mixture into the cavity of the pepper.
  9. Sprinkle with hemp seeds and a little hot sauce if desired.
  10. Enjoy!


Serves 2 | 40 minutes


  • 1 pound wild caught salmon
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 3 tablespoons melted ghee or olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 1 tablespoon chopped parsley, for garnishing


  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with foil. The piece of foil should be big enough to fold over and seal the fish.
  3. In a small bowl, add lemon juice, garlic, and melted ghee or oil. Whisk everything together.
  4. Place salmon on a prepared baking sheet.
  5. Pour the butter mixture over the salmon.
  6. Season with salt, pepper, oregano, and paprika, garlic.
  7. Fold the sides of the foil over the salmon. Make sure it is well sealed so the sauce does not leak.
  8. Place into oven and bake until cooked for about 20-25 minutes.
  9. Open the foil and broil the fish for 2-3 minutes. Be careful not to burn the fish!
  10. Remove from the oven. Using a spoon, pour some of the  sauce left in the foil onto the salmon before serving. Then, garnish with parsley.
  11. Serve it with veggies, salad, rice or quinoa.
  12. Enjoy!

Note: Baking time may vary slightly due to the thickness of fish and your oven. Check the salmon every 5 mins after the cooking time. If pregnant, be sure to cook until the fish reaches an internal temperature of 145 F.



Serves 1 | 5 minutes


  • Pre-washed arugula
  • Handful of broccoli slaw
  • Shredded carrots (as many as you like)
  • Handful of alfalfa sprouts (or any kind of sprout)
  • 1 or 2 baby cucumbers
  • 1 cup cherry tomatoes
  • 1 half of an avocado
  • Handful of chickpeas
  • Newman’s Own Oil + Vinegar Dressing


  1. Toss ingredients together in a salad bowl.
  2. Enjoy!

Optional: Sprinkle on your favorite crumbled cheese for added protein!


The benefits of prepping meals for the week are always worth it.  But, we know every day won’t be perfect. So be sure to keep Stabilize pre-meal capsules on hand to enjoy that bag of chips or pizza night without the carb coma, bloating, or blood sugar spikes & crashes.