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!

dinner planner | pamela salzman

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:


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


soak grains to cook Monday night

Make turkey meatball mixture


Soak beans and cook for burgers

Marinate steak for Wednesday

Prep snap peas

Cook beets

Wash and dry beet greens


make mango salsa

Grate carrots for salad


Make burgers (cook on Friday though)

Prep cauliflower for Saturday

Wash salad greens


marinate orange-rosemary chicken

Prep broccoli

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  1. 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.

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