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Cheesy Zucchini Quinoa Egg Muffins, Sweet Potato Deviled Eggs and Greek Vegetable Pizza are a few of the nutritious recipes on this week’s Healthy Meal Plan. What a perfect way to kick off 2017!
It’s time to get back to my meal planning. It’s amazing how much easier it is when you have your dinners planned and prepped. I only realize it when I take a break from doing it, and my kids eat pancakes for dinner.
Before you yell at me, I love breakfast for dinner (and so do my kids!) but when you do it too often you realize that none of you have touched a vegetable in days. Well, I am craving vegetables!
This past week I did my Jump Start program and although I was eating great and feel even better (boy did I need that after the holidays!) my family wasn’t eating the same meals (sorry guys!) and I wasn’t on my A game. Well, that’s changing this week because tomorrow I’m back to prepping for the week!
Let’s do this…
Greek Vegetable Pizza from Lauren Kelly Nutrition.
Autumn Vegetable Soup from Flavor the Moments.
Prep Tips: Veggies may be prepped in advance. The soup can be made ahead and it freezes very well!
Slow Cooker Barbacoa Beef Burrito Bowls from greens & chocolate.
Prep Tips: You can prep the rice and burrito bowl components a day in advance.
Cheesy Zucchini Quinoa Egg Muffins from Spoonful of Flavor.
Prep Tips: You can bake the muffins in advance and reheat just prior to serving.
Sweet Potato Deviled Eggs from Hip Foodie Mom.
Prep Tips: The hard boiled eggs can be made a day in advance and stored in the refrigerator.
Don’t they all look amazing?
2017 should be our year for “efficiency” so let’s not forget to us this handy grocery list…
Have a great weekend!