**Cranberry Orange Oats -** Sounds weird, looks weird, taste is amazing

* 2 Cups Steel Cut Oats
* Stevia (or any other sweetener)
* 1 Box Coconut Milk (I used So Delicious); you can omit this and use water if preferred. I like the creamy flavor
* Water (if needed)
* 5 Tbsp Chia Seeds
* 5 Tbsp Hemp Seeds
* 5 Tbsp Flax Seeds
* 5 Oranges
* 10 Tbsp Dried Cranberries
* 1 Tbsp Pecans (chopped)

Instructions:

1. Add the steel-cut oats, stevia (or sweetener of choice), and coconut milk to a pot, bring to a boil, then simmer for 10 minutes until the liquid is absorbed.  Add water if needed to achieve the desired thickness.
2. Remove from heat and stir in the chia, flax, hemp seeds, oranges, and dried cranberries.
3. Evenly divide between five containers
4. Top with chopped pecans

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**Pearl Barley and Beans** \- While the goat cheese does provide a caloric "hit," the creaminess and tanginess make it so worthwhile

* 2 Cups Pearl Barley
* 4 Cups Water
* 1 Tbsp Vegetable Bouillon
* 1 Bunch Asparagus (Blanched)
* 1 Medium Onion (Sauteed)
* 2 Cloves Garlic (Sauteed)
* 1 Container Mushrooms (Sauteed)
* 1 Container Kale (Sauteed)
* 1 Can Cannellini Beans (Drained)
* 1 Tbsp Goat Cheese

Instructions:

1. Add the pearl barley, water, and vegetable bouillon to a pot, and bring to a boil
2. Reduce the temperature to a simmer, and cook until the water is absorbed (25 - 30 mins)
3. Evenly divide between five containers
4. Cut asparagus into bite-sized pieces, then blanch by placing them in boiling water for 1 - 2 minutes, then rinse in ice water
5. Dice the onion
6. Mince the garlic
7. Slice the mushrooms
8. Add the onion, garlic, and mushrooms to a pan and sauté until the water (from the mushrooms) evaporates
9. Combine the asparagus, onion, garlic, and mushrooms, then evenly divide them between 5 containers
10. Add the kale to a pan, and sauté, then add in the rinsed and drained cannellini beans
11. Evenly divide between five containers
12. Top each container with goat cheese

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**Seitan Southwest Bowl** \- This one came out okay... but could have been better

* 1 Pkg Seitan
* 1 Tbsp Taco seasoning (or to taste)
* 1 Cup Lentils
* 1 Cup Quinoa
* 1 Cup Rice
* 1 Can Fire Roasted Tomatoes
* 1 Can Green Chiles
* Water
* 1 Bunch Radishes
* 1 Container Cherry Tomatoes
* Tortillas (I used the Mission Whole Wheat Carb Balance)
* Sprigs of Cilantro

Instructions:

1. In a pan, mix the seitan and taco seasoning, heat until the seasoning thoroughly coats the seitan (you could omit this step and pour it on top, but I find that heating and mixing the taco seasoning better distributes the flavors)
2. Evenly divide between five containers
3. Add the lentils, quinoa, rice, fire-roasted tomatoes, green chiles, and water to a rice cooker, and cook on medium rice / regular settings
   1. \*\*Note this recipe will create a little bit extra, it can be frozen and used at a later date
4. Measure out 1/2 cup of the lentil, quinoa, and rice mix into each container
5. Slice radishes and divide between the containers
6. Divide the cherry tomatoes between the containers
7. Chop up the cilantro and add it as a garnish
8. Cut tortillas so that they fit in containers

Caloric Deficit Meal Prep ~1,200 Calories