Healthy Weekly Meal Plan 8.20.2016
Fall decorations are everywhere. Everywhere! I always feel like once September hits the bottom falls out for the year and it’s Christmas before I know it. Isn’t it sad how fast everything goes? I am excited for fall, but totally don’t want to go near the holidays yet. 🙂
This week’s meal plan is full of fresh summer ingredients, so use ’em while you still can! Enjoy your week and happy meal planning!
Spicy Korean Noodle Salad from Hip Foodie Mom.
Make ahead option: the fish sauce dressing, gochujang dressing (optional) and all of the veggies can be prepped a day in advance and kept in the refrigerator. This noodle salad can be spicy or non-spicy.
Warm Berry Spinach Wheat Berry Salad from Lauren Kelly Nutrition.
Prep Ahead: Cook the wheat berries ahead of time.
Grilled Flatbread with Arugula Pistachio Pesto, Nectarine, and Prosciutto from Flavor the Moments.
Prep Ahead: The pesto may be made in advance and stored in the fridge for up to 5 days or frozen.
Salmon Nicoise Salad from greens & chocolate.
Prep Ahead: the dressing can be made in advance, and the green beans, hard boiled eggs, and potatoes can all be cooked in advance.
Spanish Chicken and Rice from Spoonful of Flavor.