Hearty Leek Potato and Fennel Soup and Thai Peanut Turkey Rice Bowls are just two of the incredible dishes on this week’s meal plan.
Fall has most certainly arrived! Last week, it was 8o degrees and then, just like that it started to feel like October.I am not complaining by any means, I love the fall. And all of the warm, comforting foods. I definitely bake more in the fall and winter (I know I am not alone here!) but the problem with that is that I tend to eat more.
Yes they just might be lightened up and made healthier, but too much of anything is too much.
Yesterday I had a bunch of kids here and I made my Cinnamon Sugar Donuts, No Bake Chocolate Peanut Butter Bars, Birthday Chocolate Chip Cookies and my Googly Eye Pretzel Kisses. Which by the way, have you seen these? So cute and they are sooooo easy to make!!
Luckily I am giving half of these treats away so I won’t be tempted but the struggle is real…
And yes, I realize I am a nutritionist but I am also a human being, people!
Ok, here we go…let’s talk about healthy meals…
Grilled Apple Beet and Arugula Crostini from Spoonful of Flavor.
Leek Potato and Fennel Soup from Hip Foodie Mom.
Prep Tips: you can chop the veggies in advance.
Crock Pot White Bean Soup from Lauren Kelly Nutrition.
Prep Tip: This all comes together very quickly in the crock pot!
30 Minute Sheet Pan Tuna Nicoise from Flavor the Moments.
Prep Tips: You can make the eggs and chop the veggies in advance.
Thai Peanut Turkey Rice Bowls from greens & chocolate.
Prep Tips: You can make the sauce and rice ahead of time.
And last but definitely not least…our grocery list!