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Pesto Zoodles with Tomatoes and Mozzarella, Lemon Rosemary White Bean Toasts and a Red Quinoa Butternut Squash Kale Salad are only three of the delicious, healthy dishes on this week’s meal plan.
I found it! I found my groove again. I am back into my healthy meal preps and I am cooking more often. I guess as a food blogger, I get burned out from time to time and sometimes I just need a break.
I guess I kind of took the whole month of August as my break. And a small part of September.
That’s a long break.
Just as a tell my clients, don’t worry about the past, focus on the here and now. And that’s exactly what I am doing.
This meal plan is helping to inspire me with all of these fabulous recipes. I am super excited to get cooking!
Lemon Rosemary White Bean Toasts with Mushrooms from Spoonful of Flavor.
Red Quinoa Butternut Squash Kale Salad from Hip Foodie Mom.
Prep Ahead: The quinoa can be made the day before and stored in the refrigerator.
Sweet Potato Brussels Sprout Quinoa Bowl from Lauren Kelly Nutrition.
Pesto Zoodles with Tomatoes and Mozzarella from Flavor the Moments.
Prep Tips: You can spiralize the zucchini, make the pesto, and oven roast the cherry tomatoes in advance. In a pinch, you can just use fresh cherry tomatoes also. Grilled chicken may be added for animal protein.
Butternut Squash and Black Bean Bowls with Chipotle Sauce from greens & chocolate.
Prep Ahead: You can make the sauce, roast the squash, and make the quinoa ahead of time.
Why would I do without this grocery list? It makes life SO much easier.
I am definitely making those Lemon Rosemary White Bean Toasts and then the Butternut Squash and Black Bean Bowls with Chipotle Sauce first. Which recipe are you starting off with? Have a great weekend!