OY! How was your week? We’ve been experiencing some seriously delicious trail running weather over here in Reno, so when I haven’t been cooking or shooting, I’ve been pounding the trails with my own two feet.
Food this week?: Healthy and seriously awesome! We’ve got a super powerful detox salad to start the week of right, followed by some comforting stuffed shells, pesto pizza, taco salad, and a crustless quiche. These recipes will lead us into Easter weekend – have you planned your menu yet? Be sure to thumb through the Breakfast section of my page to plan your brunch ahead of time! Speaking of brunch…that’s where I’m headed right meow!
As always, have a fun and safe weekend, filled with tasty eats and adult beverages.
Spring Cleaning Detox Salad from The Roasted Root.
Prep Ahead: The beet can be roasted ahead of time, and all of the veggies can be chopped ahead of time.
Protein Option: Add grilled chicken, chickpeas, or tofu
Sweet Potato and Kale Stuffed Shells from Cook Nourish Bliss.
Prep Ahead: Assemble the dish completely then cover with aluminum foil as directed. Store in the fridge until ready to bake. I like to let the dish come back to room temp before baking (otherwise you’ll need to add extra time in the oven to get it heated all the way through).
Quick and Easy Taco Salads from greens & chocolate
Prep Ahead: You can chop the veggies a day in advance, use bagged romaine lettuce, and store-bought guacamole to cut down on prep time.
Vegetarian Option: Omit ground beef and add extra can of black or pinto beans.
Carrot Top Pesto Pizza from Spoonful of Flavor.
Prep Ahead: You can make the pesto sauce in advance.
Skillet Crustless Quiche Primavera from Flavor the Moments.
Prep Ahead: The veggies may be roasted or cooked in advance, and you can use anything that you have on hand!
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