Healthy Weekly Meal Plan 5.14.2016
Was this week a whirlwind for anybody else? I almost felt like I had a Mother’s Day hangover on Monday and just couldn’t get motivated to do anything, yet this week was filled with tons to do and not enough time for all of it. Trying to relax for Mother’s Day backfired and left me behind — this is just a busy time of year with sports, school activities/field trips, work, and just a lot to keep organized. I did have a nice Mother’s Day and I hope you did, too. 🙂
I’m loving all the produce that I’m picking up at the farmer’s market right now — summer’s bounty is definitely here! The meals in this week’s meal plan are all veggie-loaded, and the best part about that is you can customize them based on what you’ve got on hand. I’ll be putting my produce to good use this week!
Now let’s get started!
Chicken and Spaghetti in a Creamy Avocado Sauce from Lauren Kelly Nutrition.
Prep Ahead: Chop vegetables ahead of time.
Vegetarian Option: You can easily omit chicken for vegetarian dish.
Grilled Salmon Nicoise Salad from Flavor the Moments.
Prep Ahead: Veggies may be prepped in advance, and the dressing may also be made ahead of time and stored in an airtight container in the fridge.
Southwestern Chicken Kale Salad from greens & chocolate.
Prep Ahead: You can make this entire salad in advance, as the kale holds up very well to the dressing. Wait until ready to serve to add the avocado.
Vegetarian Option: omit chicken.
Spiralized Sweet Potato and Kale Salad from Spoonful of Flavor.
Prep Ahead: Spiralize the noodles in advance to save time.
Veggie Filled Tortellini Skillet from Cook Nourish Bliss.
Prep Ahead: This dish comes together in about 25 minutes but the veggies can be chopped one day in advance!