Screen Shot 2016-08-16 at 12.24.18 PM

Although I was very sad to leave the Golden Door, which is an incredibly magical and serene oasis, I came home inspired to cook. Every bite I ate there was so delicious, fresh and healthful.  I can’t wait to head to the farmers markets this weekend and load up on all the fresh produce that summer still has left.  If your kids are back to school, it’s time to start getting your meals organized again.  Olives, cheese and crackers aren’t going to cut it anymore!

Here is your dinner planner for the week:

Monday: Lentil meatballs with lemon pesto from Sprouted Kitchen, spaghetti squash

Tuesday: Tuna patties, salt and vinegar potatoes, green salad

Wednesday: Chicken adobo, turmeric rice with peas, sautéed zucchini

Thursday: Roasted vegetable lasagne, green salad

Friday: Barley and corn tabbouleh, Mediterranean fish in parchment paper

Saturday lunch: Arugula salad with tomatoes, nectarines and fresh mozzarella

Sunday: Lemon-thyme chicken cutlets, roasted green beans, spinach salad with grilled peaches and honey-mustard dressing (use the grilled apricot recipe and sub peaches for apricots)


Here’s what you can do ahead if you need to:


Make lentils for meatballs

Make lentil meatball mixture and refrigerate

Make lemon pesto and refrigerate

Wash salad greens

Make vinaigrettes for green salads


Make tuna patties and refrigerate


Marinate chicken adobo overnight


Roast vegetables for lasagne

Make barley and refrigerate

Prep corn for tabbouleh and refrigerate

Make honey mustard dressing and refrigerate


Here is a link to my previous dinner planners.

Recommended Posts

No comment yet, add your voice below!

Add a Comment

Your email address will not be published. Required fields are marked *