Healthy Weekly Meal Plan 2.27.2016
And another week bites the dust! This year is flying by…I can hardly believe that March is here on Tuesday. That means St. Patrick’s Day, Easter, and spring are all on the horizon! I’m in full-on spring mode, and I’ve been thinking about Easter and St. Patrick’s Day a lot — I love them both. I just wish they both weren’t so close together this year!
My son advanced in his free throw competition a few weeks ago with a score of 24 out of 25, and we are headed for round 3 this weekend. He’s done so well so we’ll see how he does this round!
Hope you all have a wonderful weekend, and enjoy this week’s meal plan. 🙂
Thai Chicken Noodles from Spoonful of Flavor.
Prep Ahead: You can spiralize the noodles and chop the other veggies in advance.
Wasabi Vegetable Bowls from The Roasted Root.
Prep Ahead: Cook the rice a day or two ahead of time, prepare the wasabi sauce, and chop the veggies a day ahead of time.
Protein Option: Add grilled chicken or tofu.
Spicy Black Bean Veggie Burgers with Persimmon Orange Salsa and Avocado Cream from Flavor the Moments.
Prep Ahead: This meal comes together so quickly, but you can make the avocado cream up to a day in advance. Salsa is best the day that it’s made.
Chard and Lentil Vegetable Soup from Cook Nourish Bliss.
Prep Ahead: The entire dish can be made in advance – it reheats really well! Or, the veggies can be prepped ahead of time. Additionally, another dark leafy green (like spinach or kale) can be subbed for the swiss chard.
One Pot Tortellini Primavera from greens & chocolate.
Prep Ahead: You can chop all the veggies a day in advance.
Protein Option: You can add cooked chicken at the end.