Happy Summer, officially!  In my Substack newsletter on Monday, I am doing a deep dive into grilling and how to grill more healthfully.  Plus I came up with a brand new meal that is my new favorite and I can’t stop making it!  On Instagram, I’ll be sharing some inspo for summer meals and Fourth of July.  Lastly, if you take my cooking class online, I am hosting a live zoom Q&A this Wednesday at noon PST.  Check your email for the link.  Plus, the July class is being uploaded soon (on July 1!). Here’s your dinner planner for the week:

Meatless Monday: Parmesan Baked tofu with Burst Cherry Tomatoes, corn and edamame succotash 

Tuesday: Taco Bowl night: for the plant-based folks – Raw Tacos, refried beans, riced veggies (you can follow the steps for cauliflower rice here, but lots of vegetables work such as broccoli, zucchini, carrots and cabbage), guacamole For the non plant-based, slow cooker chicken tacos are great because you don’t have to turn on the oven.

Wednesday: Salmorejo and tortilla “pizza” (place a tortilla on a baking sheet and top like a pizza with or without cheese or use vegan soft cheese, bake at 400 until warmed through.)  I like Siete Foods grain-free chickpea tortillas or Food For Life sprouted grain tortillas. Make sure to do a topping bar for the salmorejo!  It’s my favorite cold soup. 🙂

Thursday: The Perfect Summer Salad from Leanne Citrone, easy simple protein like grilled chicken paillard or grilled lamb chops

Friday: Easy Pasta al Limone with grilled shrimp and a simple green side salad with everyday salad dressing #1

Saturday Brunch: Easy tuna dip spread on freshly toasted whole grain or gluten-free bread (more delicious than it looks, I swear! My son is now making this on his own, he likes it so much and it’s THAT easy.)

Sunday: Slow cooker BBQ chicken sandwiches, coleslaw and sweet potato fries