If you were away for Spring Break, I know it can be hard to get back in the kitchen and start cooking again. Or, perhaps you are tired of eating out or being off your routine so you are excited to get back to your healthy way of eating. Here’s a great dinner planner for this week to help you get back on track!
Meatless Monday: Roasted veggie buddha bowls with tahini sauce and quinoa (roast whatever veggies you have, but we love broccoli, cauliflower and carrots)
Tuesday: Asian turkey meatballs in lettuce leaves with avocado and shredded cabbage, roasted sweet potato wedges (400 degrees roasted in coconut oil with salt and pepper until tender and golden brown)
Wednesday: Grilled flank steak, grilled asparagus, smashed roasted potatoes
Thursday: Slow roasted salmon with mango salsa, minted snap peas, garlic rice (1 cup white or brown rice + 2 cups water + 2 smashed garlic cloves + 2 teaspoons unsalted butter or olive oil + 1/2 tsp salt)
Friday: Black bean and beet burgers (you can eat these with sriracha aioli if you have any leftover from Tuesday), carrot salad with avocado
Saturday: Cauliflower fritters, orange-rosemary glazed chicken, sautéed spinach and beet greens (if you have any from buying fresh beets)
Sunday: Ina Garten’s pasta with broccoli, lemon and pine nuts (you can do this over spaghetti squash if you don’t eat pasta), green salad with Everyday Salad Dressing #2
Here’s what you can do ahead:
Sunday
Prep (wash, dry, cut) veggies for Buddha bowls
Make tahini sauce
Wash lettuce for Tuesday
Shred cabbage for Tuesday
Make sriracha aioli for Tuesday (if using for Asian meatballs)
Prep asparagus
Make salad dressings for Friday and Sunday
Monday
soak grains to cook Monday night
Make turkey meatball mixture
Tuesday
Soak beans and cook for burgers
Marinate steak for Wednesday
Prep snap peas
Wash and dry beet greens
Wednesday
make mango salsa
Grate carrots for salad
Thursday
Make burgers (cook on Friday though)
Prep cauliflower for Saturday
Wash salad greens
Friday
marinate orange-rosemary chicken
Prep broccoli
3 Comments
The pasta with broccoli: how do u recommend I adjust the recipe when it calls for lemon zest… Can’t always find organic lemons and afraid to use the zest of a non organic lemon. Any suggestions. Thank you!
I understand. I would add a little more lemon juice — maybe an extra Tablespoon or more. Taste as you go and season accordingly.
https://www.youtube.com/watch?v=XrjqsIc9GvI
Grow your own happy lemon tree in a pot. Gardening is so wonderful. I thought it would be so time consuming. It’s not too much and it’s rewarding. It also alleviates stress to get your hands in the dirt. Then you know your lemon zest is the good stuff. 🙂
Love your recipes Pamela.