Easy, healthy and delicious, these dishes will leave you satisfied and feeling great.
I just love summer produce and taking advantage of local farmer’s markets. It’s best to buy local produce as they tend to have the most nutrients in them. Think about how long the fruits and vegetables have to travel by truck (sometimes across the country) just to get to your town. Valuable nutrients are being lost along the way. Buy local as often as you can!
These dishes this week are loaded with fresh vegetables. I hope you love them as much as I do!
Monday
Avocado Toast Three Ways from Spoonful of Flavor.
Prep Tips: The grocery shopping list includes ingredients for all three types of toast for you to enjoy for lunch or dinner throughout the week.
Tuesday
Smoky Black Bean Tacos with Mango Salsa from Cook Nourish Bliss.
Prep Ahead: The black bean filling can be made completely in advance. You can also make the mango salsa in advance (however don’t add in the avocado until shortly before serving!).
Wednesday
Arugula Beet Salad with Candied Pecans and Gorgonzola from Lauren Kelly Nutrition.
Prep Ahead: You can easily steam the beets ahead of time.
Thursday
Grilled Eggplant Parmesan Stacks from Flavor the Moments.
Prep Ahead: The marinara sauce may be made in advance. Serve this dish with crusty bread, pasta, or quinoa!
Friday
Grilled Zucchini Tacos with Mexican Street Corn Salsa from greens & chocolate.
Prep Ahead: You can prep and marinate the zucchini ahead of time, as well as making the salsa ahead of time.
I told you they were all packed with delicious vegetables! I think I am going to make the grilled zucchini tacos first 🙂
Don’t forget the shopping list to simplify things!
Have a great week!
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