This week’s Healthy Weekly Meal Plan features six seasonal summer dinner recipes and one dessert! Complete with a printable grocery list, these meal plans are designed to make meal prep easy and nourishing! Focused on simple, refreshing meals, this week is geared toward summer meals.

COLLAGE FOR week 28 healthy weekly meal plan

It’s the first Saturday of the month, so we’re here with a brand new meal plan!

We’re going heavy on summer produce, light on cooking to avoid extra heat, and huge on flavor this week!

If you’re all about keeping meals simple and fresh during the summer, this week’s healthy meal plan is a perfect match. It’s filled with satisfying meals that leave you energized rather than bogged down in the heat.

If you’re looking for some delicious and healthy side dishes to go alongside your meals this week, my Roasted Brussel Sprouts with Garlic and Lemon,  Italian Pasta Salad, The BEST Broccoli Salad, and The BEST Potato Salad are always great summer sides.

Also, if you didn’t catch my Almond Flour Brownies I posted recently, they are absolutely divine!

Now for this week’s healthy meal plan! I hope you love this fresh and easy lineup of meals!


Mediterranean Salmon Salad – Using canned salmon, avocado, red onion, sun-dried tomatoes, and dill, we’re given a wildly flavorful protein-rich meal! Eat it as is or serve it up as a green salad on top of spring greens or sandwich for an amazing meal.

Wooden bowl of Mediterranean salmon salad

Special Diet: Paleo, low-carb, and whole30, this is an all around clean eating delight! High in protein and healthy (omega-3) fats!

Prep Ahead: No advance prep is needed, as this chilled protein requires just 5 minutes of time (if that!).

Substitutions/Notes: If you’re making this salmon salad for multiple lunches or dinners, add the avocado just before eating it to avoid the avocado getting mushy and brown, and for the freshest flavor. If you prefer canned tuna over canned salmon, feel free to make the swap!


Shrimp & Ramen Noodle Bowl – This deliciously easy ramen noodle bowl is gluten-free and packed with loads of fresh shredded vegetables, yummy rice noodles, tasty shrimp, and a ginger-soy sauce.

Bowl of shrimp ramen noodle bowls with veggies and noodles

Special Diet Notes: Make this recipe paleo by using zucchini noodles instead of rice noodles. Omit the honey to make it low-carb.

Prep Ahead: Stick with pre-shredded vegetables to avoid any unnecessary prep!

Substitutions/Notes: Swap out any of the vegetables for veggies you like to eat raw (or mostly raw). If you prefer a different animal protein, the shrimp can be replaced with thinly sliced chicken or steak.


30-Minute Thai Zucchini and Chicken Skillet – A fresh and flavorful low-carb dinner recipe, ideal for any weeknight! Chicken thighs, zucchini, onion, carrots, garlic, and cabbage all come together with a sweet and savory Thai-inspired sauce for a hearty flavorful dish.

Make a double or triple batch to get more meals out of it!

two bowls of zucchini and chicken with Thai sauce

Special Diet Notes: This easy skillet recipe is paleo and low-carb. To make it Whole30, omit the pure maple syrup from the sauce.

Prep Ahead: This recipe comes together in 30 minutes! No need to do any advance prep.

Substitutions/Notes: Use sunflower seed butter, almond butter, peanut butter or nut/seed butter you like for the sauce. Add your favorite veggies! Use ground turkey or ground beef instead of chicken.


Italian Sausage Stuffed Zucchini – Here’s a great use for that bounty of zucchini spilling out of your garden at the end of the summer! The addition of fresh herbs and the “cheesy” taste the nutritional yeast adds yummy flavor to these zucchini boats that will make you swoon.

Casserole dish with stuffed zucchini

Special Diet Notes: This stuffed zucchini recipe is keto, paleo, low carb, and Whole30.

Prep Ahead: The turkey sausage filling can be made up to 3 days ahead of time, but it isn’t necessary to do so.

Substitutions/Notes: This sausage filling would also be good piled up in a halved, roasted acorn squash once we head into the fall months.


30-Minute Healthy Thai Basil Beef – This recipe is paleo and whole30. Keep it low-carb by serving it with cauliflower rice if you’d like.

Big bowl of rice and Pad Gra Prow

Special Diet Notes: This recipe is paleo and whole30. Keep it low-carb by serving it with cauliflower rice if you’d like.

Prep Ahead: The Thai Basil Beef comes together quickly, but you can make your choice of side dish(es) ahead of time. Steam rice, prepare cauliflower rice, or make vegetable fried rice up to 3 days in advance.

Substitutions/Notes: Use ground turkey or ground chicken instead of ground beef. You can use cider vinegar or lime juice instead of rice vinegar, liquid aminos instead of soy sauce, or gluten-free all-purpose flour or arrowroot flour instead of tapioca flour.

Add in your favorite vegetables, like broccoli, carrots, and zucchini for a veggie infusion.


Tropical Shrimp Ceviche – The pineapple and mango chunks give this shrimp ceviche a fun, sweet burst of flavor, like you’re in the tropics. Serve the ceviche with some grain-free tortilla chips, or as a fish taco bowl or on a taco salad!

Casserole dish with tropical shrimp ceviche and a spoon

Special Diet Notes: This easy shrimp ceviche recipe is paleo.

Prep Ahead: No prep ahead needed; however, for the best flavor, I do recommend prepping the whole thing a few hours in advance to let the flavors marinate. The ceviche becomes more flavorful as it sits.

Substitutions/Notes: Serve ceviche with grain-free tortilla chips or over a green salad.


Banana Chickpea Ice Cream – Made with 5 wholesome ingredients, this healthier ice cream is rich, creamy, and perfectly sweet! This luscious decadent mind-blowing ice cream recipe is vegan, dairy-free, refined sugar-free, and secretly nutritious, but you’d never guess it! No ice cream maker needed!

Peanut Butter Banana Chickpea Ice Cream in a white bowl with a golden spoon and chocolate chips all around.

Special Diet Notes: While this recipe isn’t paleo per se, it is dairy-free, includes zero added sweetener, and is relatively healthy by all accounts! It may sound strange to make ice cream out of chickpeas, but trust me, it works!

Prep Ahead: No advance prep is needed, as everything gets blended in a blender or food processor, then frozen.

Substitutions/Notes: Use almond butter instead of peanut butter in the recipe if you prefer. If you’re looking for a Paleo ice cream recipe, try my Banana Nice Cream or my Chocolate Banana Ice Cream.


Click HERE to print this week’s grocery list!

Grocery list for healthy weekly meal plan

Want to check out more healthy meal plans? Take a look through my archive and pick and choose which weeks you want to make!

Enjoy! xo

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas

Join The Discussion

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

  1. I cant find the recipe for Wednesday meal for the zucchini boats.
    This whole menu looks wonderful! I cant wait to try all.