Healthy Weekly Meal Plan 7.23.2016
I’ve got a nice relaxing weekend going on after a busy past few weeks and am so glad! I’m taking this time to get my eating back on track after traveling and meal planning is a top priority. I post this meal plan weekly, but am bad about using it religiously. Do you find it hard to stay with it? I don’t know why I find it difficult because it makes life so much easier when I follow a plan and know what I’m making from day to day. All I need is more discipline finding a time during the week to sit down for a few minutes, plan out what I want to make for snacks, breakfasts, etc. and I’ll be so much better for it. I hope you’re doing better at meal planning than I am, and that you find this useful!
Have a great weekend, and on to this week’s meal plan. 🙂
Healthy Chicken Salad from Lauren Kelly Nutrition.
Prep Ahead: Chop vegetables and apple ahead of time.
Grilled Pork Chops with Spicy Cherry Plum Salsa from Flavor the Moments.
Prep Tips: This meal comes together very quickly so no prep ahead is necessary! Serve with a side of rice or quinoa!
Harissa Chicken Skewers with Herbed Yogurt Dipping Sauce from greens & chocolate.
Prep Ahead: Prep the harissa and yogurt sauce in advance. You can also marinate the chicken in the harissa a day in advance. Serve with grilled veggies.
Vegetarian Option: sub vegetables like mushrooms, zucchini, summer squash, red onions, and peppers for the chicken.
Grilled Teriyaki Chicken Bowls from Spoonful of Flavor.
Prep Ahead: Chicken may be marinated in advance, and the veggies and pineapple may be prepped ahead.
Summer Quinoa Salad from Hip Foodie Mom.
Prep Ahead: Prep the day before by chopping and dicing all of your vegetables in advance. You can store them in sealed zip top bags in the refrigerator until ready to use.