Healthy Weekly Meal Plan 9.10.2016
Last week there was no meal plan because life got in the way for all of us, so it’s good to be back! It’s amazing that Labor Day has come and gone and fall is really on the horizon. I’ve been making a combination of dishes with both summer and fall produce — I’m so torn! It’s so hard to say goodbye to summer produce, especially sweet berries, peaches, and tomatoes. I think I’ll miss tomatoes most of all because they’re so flavorless the rest of the year. What will you miss the most?
This week’s meal plan is a combination of summer and fall inspired recipes, and I hope you enjoy them. Have a great rest of the weekend!
Beef and Barley Stew with Biscuit Croutons from Hip Foodie Mom.
Recipe Tip: If you’re watching your carb intake, feel free to skip the biscuit croutons! This stew is great with or without!
Caprese Quinoa Salad from Lauren Kelly Nutrition.
Fig Prosciutto and Arugula Focaccia Bread Pizza from Flavor the Moments.
Prep Ahead: The focaccia dough may be made ahead and baked either the day before or the day your serving the pizza.
Green Goddess Quinoa Bowls from greens & chocolate.
Prep Ahead: You can cook the quinoa and make the green goddess sauce ahead of time.
Watermelon Berry Salad from Spoonful of Flavor.
Prep Ahead: You can make the dressing in advance and refrigerate until ready to serve.