Weekly Meal Plan 4.16.17 featuring a BLT Chopped Salad, Whole Grain Pasta with White Beans and Tomatoes, an Arugula Beet Salad and more!
Happy Monday, everyone! Hope everyone had a glorious Easter Sunday! I completely missed the Easter bunny this year and I’m so surprised my youngest wasn’t sad about missing the Easter egg hunt too. Yesterday was crazy but we managed to spend time with friends and get to the farmer’s market.
Easter Sunday was great too! We had our dear friend Joe come over and we feasted on a lot of food . . we grilled steaks, had crispy smashed potatoes and grilled vegetables. I ate so much. I don’t want to see a piece of meat anytime soon.
Since we probably all over ate, we’re doing salads, smoothies and whole grain pasta this week! Check out the meal plan down below!
BLT Chopped Salad with Herb Yogurt Dressing from greens & chocolate.
Prep Tips: You can prep the entire salad in advance and just assemble when ready to eat!
Berry Kale Smoothie Bowl from Spoonful of Flavor.
Whole Grain Pasta with White Beans and Tomatoes from me! This is one of my faves and is so easy to make!
Arugula Beet Salad with Candied Pecans and Gorgonzola Cheese from Lauren Kelly Nutrition.
Honey Pineapple Barbecue Chicken Sandwich from Flavor the Moments.
Prep Tips: The barbecue sauce may be made in advance, and the pineapple may be prepped ahead.