Healthy Weekly Meal Plan 8.13.16 — a colorful, nourishing lineup featuring summer flatbread, Cobb salad lettuce wraps, a Thai black bean veggie burger and more.
Hi everyone — happy Saturday!
I’m finally home after more than two weeks away. I arrived Tuesday night and this week has been all about catching up: administrative tasks, grocery shopping and running errands. I’ll be back next week with three new recipes beginning Monday, plus two new videos. I hope you stop by to check them out!
Have any of you started school yet? Friends and family in California are already back in session. It’s hard to believe the season has changed so quickly, but I’m preparing a few back-to-school recipes to share over the next couple of weeks.
Coming home to an empty fridge was a surprise — my husband cooked at home only once while I was away. In the past I prepped and froze meals for him, but they often went uneaten, so I stopped. Next time I’m gone for more than a week I’ll rethink that. I felt bad when I saw how empty the kitchen was.
We went grocery shopping the night I returned and it felt wonderful to restock the refrigerator with fresh fruits and vegetables. This week I made a version of stuffed pasta shells using lasagna noodles and a vegetable peeler for the zucchini, plus lots of salads, udon and tuna sandwiches for the kids. Next week I’ll follow this meal plan — I love how colorful and fresh everything looks. Eating a variety of colorful fruits and vegetables always makes meals more exciting for my family (well, for me and the kids at least). Try it and see how your household reacts, and if you cook any of the recipes below, let me know!
Have a great weekend, and I’ll see you back here on Monday!
Monday
Summer Flatbread with Strawberries, Mango, Avocado, Bacon, and Goat Cheese from Spoonful of Flavor. This is fresh, colorful and perfect for warm weather.
Tuesday
Cobb Salad Lettuce Wraps from Hip Foodie Mom. These are Whole30 and Paleo friendly and make a satisfying, colorful meal.
Prep tips: A Cobb salad really benefits from adding chicken, so I recommend including it. The chimichurri sauce can be made a day ahead and stored in the fridge; bring it to room temperature for 1–2 hours before serving for best flavor.
Wednesday
Thai Black Bean Veggie Burger from Lauren Kelly Nutrition. This vibrant veggie burger is full of flavor and looks delicious.
Prep tips: This recipe is vegan and straightforward to make — a great plant-based option for midweek.
Thursday
Lighter Sonoma Almond Chicken Salad Sliders from Flavor the Moments. The almond chicken salad is bright and flavorful, and serving it on slider buns is a fun idea.
Serving tips: To make this lighter, serve the chicken salad as lettuce wraps instead of on buns.
Friday
One-Pot Creamy Chicken and Summer Vegetable Pasta from Greens & Chocolate. This dish feels like summer in a pot — comforting and full of seasonal vegetables.
Prep ahead: You can chop the vegetables in advance to save time on the day you cook.