3 Healthy Recipes For “Make Ahead Meals”

Spring is the season we start looking for lighter, fresher ingredients to incorporate into our weekly meal plan. The seasonal fruits and vegetables that weren’t available during the winter begin stocking the baskets at local farmers’ markets and grocery stores again. But between work responsibilities, social commitments, and extracurricular activities that come with longer days, it’s easy to fill your schedule. 

We all know how difficult it can be to eat healthily (especially when you don’t feel like cooking) or when your calendar is full. That’s why we wanted to share a few of our go-to “make ahead” meal recipes. To make it even easier, we’ve included a breakfast, lunch, and dinner option so that you’re covered for the entire day. 

Here are three of our top healthy recipes for nutritious meals straight from the Survivor Fitness collection of our favorite recipes book that incorporate fresh healthy ingredients and can be prepared in advance:

Cheesy Egg Bites

Eggs and cheese are two delicious ways to add protein to your breakfast. In this recipe from Nourished Routes, we’ve shared our favorite way to create these yummy breakfast bites, but you can always customize and try different variations based on the fresh vegetables or local cheeses you want to incorporate. Asparagus is a great spring veggie to include, and herbs like chives or green onions can also enhance flavor and add color. 


  • 10 large eggs 
  • 2 Tbsp milk 
  • 1/2 cup red bell pepper, chopped 
  • 1/2 cup white mushroom, chopped 
  • 1/4 cherry tomatoes, quartered 
  • 1/4 cup white onion, diced 
  • 1/2 cup shredded cheddar cheese 
  • Salt and pepper to taste   


  1. Preheat oven to 350°. 
  2. Line a muffin tin with muffin cups. 
  3. In a small bowl, mix bell pepper, mushroom, tomatoes, onion, and cheese. 
  4. Spoon one spoonful of mixture into each prepared muffin cup. 
  5. In a medium bowl, whisk together eggs and milk. 
  6. Add salt and pepper. 
  7. Pour egg mixture over vegetable mixture until muffin cups are no more than 3/4 full. 
  8. Bake for 20 minutes, until the eggs are set in the center and lose their shine on the top. 
  9. Enjoy while still hot, or place in the refrigerator for up to 6 days or freeze for up to 3 months.

Greek Yogurt Tuna Salad

A Mediterranean diet is known for its well-balanced and healthy recipes. This Feel Good Foodie recipe offers a great option for any day on the go. Prepped on the weekend or at the beginning of the week, you’ll have an easy lunch option packed full of Omega 3s that can be used in salads or sandwiches. 


  • 2 (5 oz) cans of white albacore tuna in water, drained 
  • 2 celery stalks, minced 
  • 2 Tbsp minced red onion 
  • 1/3 cup 2% Greek yogurt 
  • 2 Tbsp lemon juice 
  • 1 Tbsp Dijon mustard 
  • 1/4 tsp salt 
  • 1/4 tsp black pepper 
  • 1 Tbsp chopped parsley


  1. In a mixing bowl, stir together the Greek yogurt, lemon juice, Dijon mustard, salt, pepper, and parsley until well combined. 
  2. Add the drained tuna on top, along with celery and red onions. 
  3. Stir until well combined. 
  4. Serve on its own, in a sandwich, or on toast.

Crock Pot Tuscan Chicken

Crock pots are a lifesaver when you want to create a hearty meal, but you don’t have much time on your hands. It’s also perfect for low-energy days. This tasty dairy-free, gluten-free dish from Easy Family Recipes allows you to dump all the ingredients in and cooks while you attend to other responsibilities! 


  • 3 lbs boneless and skinless chicken breasts
  • 6 cloves of garlic, minced 
  • 1 tsp salt 
  • 1/2 tsp black pepper 
  • 14 oz canned artichoke hearts, drained and quartered 
  • 8 oz jar sun-dried tomatoes packed in oil with herbs 
  • 8 oz baby spinach 
  • 1 onion, diced 


  1. Lay the chicken breast in the crock pot and season with salt, pepper, and pressed garlic. 
  2. On top of the chicken combine the sun-dried tomatoes (with oil and herbs,) artichoke hearts, and onion. 
  3. Cook on high for 2.5-3 hours, or low for 3.5-4 hours. 
  4. Once the chicken is cooked through (165˚F internal temp) open the crock pot and add the spinach on top. 
  5. Leave the lid closed for 5-10 minutes to let the spinach wilt before stirring it into the toppings. 
  6. Serve hot either as whole chicken breasts with the toppings or shredded and mixed with the toppings. Pair with your favorite grain, such as couscous, rice, freekeh, farro, or quinoa. 

Hungry for More? 

It can be difficult to brainstorm delicious recipes,  grocery shop, and prepare food each week. Meal planning and prep becomes even more difficult when you’re dealing with a cancer diagnosis, treatment, or recovery. 

The Survivor Fitness collection of recipes book helps program participants create easy, healthy meals to support healing. All recipes were selected and collected by the Survivor Fitness team. Organized by meal category (breakfast, lunch, and dinner), it’s another resource we are proud to offer to make recovery just a little easier. 

Survivor Fitness: Support for Survivors

Survivor Fitness works with cancer survivors to help them regain their health and wellness through one-on-one personal training and nutritional support. 

If you’ve been diagnosed with cancer and are looking for ways to regain your mental and physical strength, we want to help. Learn more about our program and how we will walk alongside you to progress your post-treatment recovery, empowering you to take control of your healing journey. Connect with us today to learn more!