Healthy Weekly Meal Plan 9.17.2016
There are only a few days of summer left — can you feel it in the air? It’s warmed up here a lot in the past few days, but the nights get so cool that I actually have to put on long sleeves. I gotta say, I love that. I’m ready for all things fall and plan to get my winter garden planted this week. Lots of fun going on!
This week’s meals have plenty of fall inspiration — and quinoa (I hope you love it as much as we do)! These meals are great for dinner and lunch, which is always nice. 🙂 I hope you have a great weekend and enjoy this week’s meal plan!
Lemon Rosemary White Bean Toasts with Mushrooms from Spoonful of Flavor.
Red Quinoa Butternut Squash Kale Salad from Hip Foodie Mom.
Prep Ahead: The quinoa can be made the day before and stored in the refrigerator.
Sweet Potato Brussels Sprout Quinoa Bowl from Lauren Kelly Nutrition.
Pesto Zoodles with Tomatoes and Mozzarella from Flavor the Moments.
Prep Tips: You can spiralize the zucchini, make the pesto, and oven roast the cherry tomatoes in advance. In a pinch, you can just use fresh cherry tomatoes also. Grilled chicken may be added for animal protein.
Butternut Squash and Black Bean Bowls with Chipotle Sauce from greens & chocolate.
Prep Ahead: You can make the sauce, roast the squash, and make the quinoa ahead of time.