Raise your hand if you’re ready for summer!
Rain’s in the forecast this weekend. But no bother, we’ll take all the precip we can get, and I can use the an excuse to do some project-ing around the ol’ casa and catch up on some podcasts and light reading. Because I’m fascinated by the gut-mind connection, I just started reading The Good Gut, and up next is Brain Maker. What are you doing? Is it summer where you’re at?
THIS WEEK’S EATS! Lots of numtastic nummy numness <- don’t slap me. We’re starting the week with a fresh and vibrant quinoa salad, moving on to chicken skewers, celebrating hump day with a chicken and chickpea mango salad with a super spunky dressing, followed by a frittata from yours truly, then ending the week with a fiesta of steak tacos! Enjoy!
Monday
Strawberry Mango and Avocado Quinoa Salad from Spoonful of Flavor.
Prep Ahead: All the components for the salad can be prepared in advance.
Vegetarian Option: Leave off the chicken. You can add extra chickpeas if desired!
Tuesday
Greek Chicken Skewers (Souvlaki) from Flavor the Moments.
Prep Ahead: The skewers may be made ahead of time and grilled just before serving. The tzatziki sauce may also be made ahead if using.
Vegetarian Option: Skewers may be made vegetarian by omitting the chicken and substituting with tofu or just veggies!
Wednesday
Chicken Chickpea and Mango Salad with Cumin Lime Dressing from Cook Nourish Bliss.
Prep Ahead: All the components for the salad can be prepared in advance.
Vegetarian Option: Leave off the chicken. You can add extra chickpeas if desired!
Thursday
Bacon and Asparagus Frittata from The Roasted Root.
Prep Ahead: There’s no need to prepare anything for this recipe in advance, as it comes together in a flash!
Friday
Cilantro Pesto Steak Tacos from greens & chocolate.
Prep Ahead: You can make the pesto a day in advance.
Vegetarian Option: Use sautéed veggies (bell peppers, squash, onions, mushrooms, etc)and black beans instead of steak.
Protein Option: You can also use chicken or shrimp.
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