Healthy Weekly Meal Plan 8.13.16! A healthy weekly meal plan featuring Summer flatbread, Cobb Salad Lettuce Wraps, a Thai black bean veggie burger and more!
Hey guys! Happy Saturday!
I am home! I’m finally home! I got home Tuesday night and this week has just been a lot of catch-up with administrative things, grocery shopping, errands and more! I’ll be back next week with THREE fabulous NEW recipes, starting on Monday so I hope you check them out! I’ll also have two new videos!
How many of you have started school? My friends and family in CA have already started school. . I can’t believe it’s already time to get ready for school. But I’ll be ready! and I’ll have a few new back-to-school recipes to share in the coming weeks!
It’s funny, I came back home, after being gone for over two weeks, to literally nothing in the fridge. My husband made dinner at home once. I used to make a bunch of food for him and freeze it but then he would never eat it so I stopped doing that but maybe next time I’m gone for over a week, I will prepare some dishes for him. I felt so bad!
I dragged my family out the night we got home to go grocery shopping. It felt so good to stock up the fridge again and to see all of my fruits and veggies in the house. I made a version of this this week (but used lasagna noodles and used a vegetable peeler for the zucchini), lots of salads, udon and tuna fish sandwiches for my kids (my love tuna). Next week, I’m using this meal plan! I love how colorful everything is! It’s amazing how excited my family gets (ok, maybe just me and my kids) when we are eating the colors of the rainbow! Try it and see how your family reacts! and if you make any of the dishes below, please let me know!
Have a great weekend, everyone! See you back here on Monday!
Monday
Summer Flatbread with Strawberries, Mango, Avocado, Bacon, and Goat Cheese from Spoonful of Flavor. I love how colorful and fresh this is!
Tuesday
Cobb Salad Lettuce Wraps from me! I love these! And these are Whole 30 and Paleo approved!
Prep Tips: A Cobb Salad isn’t really a Cobb Salad without the chicken so I’m going to say, make these with the chicken. The chimichurri sauce can be made a day ahead of time and kept in the fridge. Just leave it out on your counter at least 1-2 hours before serving. I hope you try these!
Wednesday
Thai Black Bean Veggie Burger from Lauren Kelly Nutrition. Doesn’t this veggie burger look amazing?! I am drooling!
Prep Tips: This is vegan and simple to make.
Thursday
Lighter Sonoma Almond Chicken Salad Sliders from Flavor the Moments. This Sonoma Almond Chicken salad looks so good! I love how Marcie served this on slider buns!
Serving Tips: These can be lightened up even further by making them lettuce wraps if desired.
Friday
One Pot Creamy Chicken and Summer Vegetable Pasta from greens & chocolate. This looks like summer in a pot, love this!
Prep ahead: you can chop the veggies in advance.
