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!Gosh, I have SO MANY exciting things in the works- and I’m going to be that person and wait to tell you all of it ????. What I CAN tell you, is that this week’s meal plan is reflective of a week that needs to be easy- because we’ve got some things happening, including our little lady’s third birthday, on Saturday! Scroll down for my meal plan + meal prep plan to make it happen on a busy week.
Here’s our plan, for the week:
Meal 1: Pesto Chicken Spaghetti Squash. The spinach almond pesto recipe from Healthy Mama Meal Prep (still on sale until the end of the month- use code PREP20 for 20% off) is my favorite- it’s packed with veggies (spinach!) and it is delicious on top of pasta– or spaghetti squash (here’s how I make my spaghetti squash)! I cooked up a bunch of chicken in the instant pot to use in a couple meals, this week. Meal 2: Shredded Chicken Tacos. These are one of our favorite base meals, we serve the shredded chicken ones up with cabbage, cilantro, guac, sour cream and cheese.
Meal 3: Balance Bowls (again!). Did you catch me make these live on Instagram, last week? Here’s the replay if you missed it:
Meal 4: Red lentil dal (Indian red lentils, with coconut milk) and rice (a favorite pantry meal)Meal 5: Leftovers- we’re using it all up, this week- because we’re doing dinner with my parents (thankful they’ve been in our bubble since March) for Wren’s birthday, this weekend- and then it’s her actual birthday! Her choice, but I think she’s going gourmet- mac and cheese and french fries is her latest choice!
What I prepped ahead:
I used a combination prep meal prep style (I teach the three meal prep styles in my healthy mama meal prep course) this week- my usual style!
- Chopped veggies: cabbage
- Sliced veggies: carrots
- Cooked spaghetti squash
- Cooked quinoa
- Shredded chicken
- Arugula into the produce saver
- Dressing (honey mustard)
- Sweet Potato Beet Burgers
- Basil Aioli
Hands-on time: 30 minutes (50 minutes all in)
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This isn’t your average meal prep course (we don’t do average, over here!). This is the one and only meal prep course that teaches you how to meal prep for YOU with my signature three-style meal prep method. Because just like with nutrition, there is no one-size-fits-all way to meal prep!
Have a beautifully balanced week, friends!
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