Healthy Weekly Meal Plan 6.4.2016
I’m officially the parent of an 8th grade graduate today as my oldest graduated yesterday. I know I should’ve been ready for this, but it’s still hard watching your baby grow up, get taller than you, and just plain old turn into a man before your eyes. I’m very proud of him — he’s smart, he’s always gotten good grades, and I know he’ll do well in high school. Congrats to my boy, the biggest Warriors fan on the planet! 🙂
All that aside, this weekend I’ll be grilling up a nice dinner and watching the NBA Finals…I’m quite the Warriors fan, too. I hope you enjoy this week’s meal plan, and have a great rest of the weekend!
Avocado Toast Three Ways from Spoonful of Flavor.
Prep Tips: The grocery shopping list includes ingredients for all three types of toast for you to enjoy for lunch or dinner throughout the week.
Smoky Black Bean Tacos with Mango Salsa from Cook Nourish Bliss.
Prep Ahead: The black bean filling can be made completely in advance. You can also make the mango salsa in advance (however don’t add in the avocado until shortly before serving!).
Arugula Beet Salad with Candied Pecans and Gorgonzola from Lauren Kelly Nutrition.
Prep Ahead: You can easily steam the beets ahead of time.
Grilled Eggplant Parmesan Stacks from Flavor the Moments.
Prep Ahead: The marinara sauce may be made in advance. Serve this dish with crusty bread, pasta, or quinoa!
Grilled Zucchini Tacos with Mexican Street Corn Salsa from greens & chocolate.
Prep Ahead: You can prep and marinate the zucchini ahead of time, as well as making the salsa ahead of time.