Healthy Weekly Meal Plan 6.25.2016
How’s your summer going so far? Mine’s been good…it’s been a mixture of taxiing kids around from one place to the next with some relaxing in between. I haven’t gotten a lot of work done on the blog due to all of the taxiing, but I’ll get back into the swing of things soon enough! This weekend I’ll be at a basketball tournament and hopefully enjoying some outside time too….I’m feeling some more grilling coming on. 🙂
I hope you have a great rest of the weekend and enjoy this week’s meal plan!
Spicy Asian Chicken Spring Rolls from Hip Foodie Mom.
Vegetarian Option: skip the marinade and add sliced zucchini, eggplant or mushrooms. Any of these vegetables (sauteed or raw) would be a great alternative in these spring rolls! And don’t forget the dipping sauce. It’s a must!
Chopped Mexican Kale Salad with Creamy Avocado Dressing from Lauren Kelly Nutrition.
Prep Ahead: You can make dressing ahead of time, but this is a super easy meal!
Spicy Lime Grilled Shrimp from Flavor the Moments.
Prep Ahead: The shrimp may be defrosted, peeled, and deveined in advance, if necessary.
Greek Chickpea Salad from greens & chocolate.
Prep Ahead: The chickpea salad can be prepped in advance to make this a super quick weeknight meal.
Avocado Tartines from Spoonful of Flavor.
Prep Ahead: This easy lunch or dinner option comes together in little time. You can eat it by itself or serve it with a small side salad or protein.