Healthy Weekly Meal Plan 7.2.2016
And it’s July! Summer is screaming by, isn’t it? I have no real big plans for the 4th because it came way to fast and it’s been kind of an afterthought. The only plans I have is to eat some good barbecued food….how about you? Whatever you end up doing, I hope you have a wonderful holiday!
Now on to this week’s meal plan.
Kale and Sweet Potato Frittata from Spoonful of Flavor.
Prep Ahead: This frittata comes together relatively easy but you can save time by chopping the onion in advance.
Caprese Kabobs with Balsamic Glaze from Hip Foodie Mom.
These kabobs are a super fun way to serve a traditional caprese salad to your family or guests! Keep them fresh, or throw them on the grill just for a second. Either way, they are delicious!
Prep Ahead: they can be prepped a day ahead. Just cut and cube everything and refrigerate and assemble the kabobs the day of!
Thai Chicken Tacos with Spicy Peanut Sauce from Lauren Kelly Nutrition.
Prep Ahead: you can make the peanut sauce in advance.
Vegetarian Option: Substitute roasted veggies for chicken.
Mixed Berry Balsamic Mason Jar Salad from Flavor the Moments.
Prep Ahead:The chicken may be made in advance, as well as the dressing.
Vegetarian Option: The chicken may be omitted to make this a vegetarian meal — just add nuts like toasted pecans or some quinoa for protein!
Cilantro Pesto Steak Tacos from greens & chocolate.
Prep Ahead: You can make the cilantro pesto in advance.
Vegetarian option: sub grilled veggies (squash, mushrooms, peppers, onions, etc.) for the steak