Healthy Weekly Meal Plan 11.26.2016
So how was your Thanksgiving? Mine was nice, and I’ve got enough turkey leftover to make my Slow Cooker Turkey Wild Rice Soup, which was very important to me. I’ve noticed something the past few years…I can’t seem to eat as much on Thanksgiving as I used to. I get full so fast! I guess that’s a good thing, but I feel like I’m cheating myself by not going back for seconds or something. Is anybody else noticing this?
I steered clear of all stores on Black Friday as usual, and chose to just relax at home and put up the Christmas decorations. I’m really feeling it this year already and am exciting to start baking, which is a nice change from last year — I was a little bah-humbug.
We’ve got some nice, colorful meals planned for you, and a lot of them are on the lighter side. I guess we thought all of us might need that! I hope you enjoy this week’s meal plan, as well as the start of the Christmas season.
Winter Kale Salad with Butternut Squash and Farro from Lauren Kelly Nutrition.
Persimmon and Spinach Salad from Flavor the Moments.
Prep Tips: The pecans may be toasted ahead of time and the dressing may be made in advance. Serve as a side dish or with grilled chicken to make this a substantial meal!
Southwestern Chicken and Kale Salad from greens & chocolate.
Prep Ahead: You can pretty much prep this entire salad ahead of time. Just add the dressing once ready to serve.
Roasted Beet and Orange Salad from Spoonful of Flavor.
Spinach Mushroom Artichoke Galette from Hip Foodie Mom.