Happy Monday, healthy mamas!
It’s time for another weekly meal plan!
To plan, I start with checking out my fridge, freezer and pantry- and I use my 4-3-2-1 meal planning method (read more here or listen to this episode), based on what I have, and fill in anything I want to make, this week!This week is a busy one, full of recipe testing, podcast interviews, a homeschool field trip, and more! We’re relying on slow cooker and easy meals, all week. Scroll down for my meal plan + meal prep plan to make it all happen!
Here’s our plan, for the week:
Meal 1: Sweet Potato, Kale and Beef StewMeal 2: 10-minute tomato basil soup + grilled cheese (recipe for soup in my Healthy Mama Meal Prep Cookbook!) Meal 3: Ribollita (Italian white bean stew)Meal 4: Balance Bowls– join me on Instagram, live at 1:30pm on Thursday to see how I make these!Meal 5: Tex Mex Turkey Taco Pie
What I prepped ahead:
I used the ingredient prep meal prep style (I teach the three meal prep styles in my healthy mama meal prep course) this week- as I’m testing some recipes, I’m in the kitchen a ton, so I really just needed ingredients to make it easier!
- Chopped veggies: onions
- Chopped veggies: carrots
- Chopped veggies: celery
- Chopped veggies: sweet potatoes
- Cooked dinner at the same time (we had a green thai curry- recipe coming soon!)
- Homemade almond milk
Hands-on time: 30 minutes (plus time for dinner to cook)
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Have a beautifully balanced week, friends!