The weather is getting warmer and the meals are getting lighter and healthier! This week’s meal plan is filled with delicious, simple meals.
I have one week left until summer vacation officially starts for us (kids will be out of school).
I love summer. Grilling, kids playing in the backyard or at the pool, ice cream, longer nights….
The reality is that as much as I love having my kids here, it’s nearly impossible to get work done, let alone the piles of laundry (all the pool stuff!), my dirty house and being a bus driver for all of my kids’ activities. In light of all the tragic stories we’ve had in the news recently, I am going to focus on enjoying quality time with little guys.
Let’s kick off my last week of freedom (HA!) with this incredible meal plan…
Butternut Squash Black Bean Quinoa Enchiladas from Lauren Kelly Nutrition.
Prep Ahead: Cook vegetables and quinoa ahead of time. This is already vegan!
Fish Tacos with Strawberry Avocado Salsa from Flavor the Moments.
Open Faced Caprese Sandwiches from greens & chocolate.
Prep Ahead: This comes together super quick – no need to prep ahead!
Mediterranean Grilled Shrimp Quinoa Salad from Spoonful of Flavor.
Vegetarian Option: Omit the shrimp for vegetarian.
Avocado Banana Chia Bread from Hip Foodie Mom.
Prep Ahead: Make sure you have ripe avocados and bananas for this recipe. If you grocery shop earlier in the week, your avocados and bananas should be ready to go by Friday.
How amazing does that bread look?
Let’s not forget this convenient grocery list…
If my avocados are ripe enough, I am making that bread for Father’s Day! And then I HAVE to make those Open Faced Caprese Sandwiches! Drooling.
What are you making first?