Healthy Weekly Meal Plan 4.2.2016
It’s April and I’m pretty excited about it. My local farmer’s market starts up at the end of the month, it’s my birthday month (although that does mean getting older 🙁 ), and I have a vacation coming up in a few weeks. So much excitement, and that doesn’t even cover the fact that I’m planning out my summer garden and my winter garden is producing nicely, including loads of fava beans! How about you, any exciting things going on this month?
I hope you enjoy this week’s meal plan as well as your weekend!
Fusilli with Asparagus, Peas, and Arugula from Spoonful of Flavor.
Skillet Spring Vegetable Brown Rice Casserole from Cook Nourish Bliss.
Prep Ahead: The onion, mushrooms and asparagus can be prepared a day in advance.
Goat Cheese and Tomato Pasta Sauce from greens & chocolate.
Prep Ahead: This pasta sauce comes together in 20 minutes, so no prep ahead is really needed! If you really want to save on time, you can chop the onion a day in advance.
Serve with your favorite pasta or spaghetti squash.
Crispy Curried Salmon with Basil Coconut Rice from The Roasted Root.
Prep Ahead: The rice can be cooked ahead of time.
30 Minute Spicy Orange Teriyaki from Flavor the Moments.
Prep Ahead: This is meal comes together very quickly, but you can definitely prep the veggies ahead of time.
Vegetarian Option: Make this vegetarian by omitting the shrimp and adding tofu or beans!