Meal Plan Monday: Week of 10/25 (recipes + meal prep)
Happy Monday, healthy mamas!
It's time for another weekly meal plan!
To plan, I start with checking out my fridge, freezer and pantry- and I use my 4-3-2-1 meal planning method (read more here or listen to this episode), based on what I have, and fill in anything I want to make, this week! Gosh, I have SO MANY exciting things in the works- and I'm going to be that person and wait to tell you all of it 😉. What I CAN tell you, is that this week's meal plan is reflective of a week that needs to be easy- because we've got some things happening, including our little lady's third birthday, on Saturday! Scroll down for my meal plan + meal prep plan to make it happen on a busy week.
Here's our plan, for the week:
Meal 1: Pesto Chicken Spaghetti Squash. The spinach almond pesto recipe from Healthy Mama Meal Prep (still on sale until the end of the month- use code PREP20 for 20% off) is my favorite- it's packed with veggies (spinach!) and it is delicious on top of pasta-- or spaghetti squash (here's how I make my spaghetti squash)! I cooked up a bunch of chicken in the instant pot to use in a couple meals, this week. Meal 2: Shredded Chicken Tacos. These are one of our favorite base meals, we serve the shredded chicken ones up with cabbage, cilantro, guac, sour cream and cheese.
Meal 3: Balance Bowls (again!). Did you catch me make these live on Instagram, last week? Here's the replay if you missed it:
Meal 4: Red lentil dal (Indian red lentils, with coconut milk) and rice (a favorite pantry meal) Meal 5: Leftovers- we're using it all up, this week- because we're doing dinner with my parents (thankful they've been in our bubble since March) for Wren's birthday, this weekend- and then it's her actual birthday! Her choice, but I think she's going gourmet- mac and cheese and french fries is her latest choice!
What I prepped ahead:
I used a combination prep meal prep style (I teach the three meal prep styles in my healthy mama meal prep course) this week- my usual style!
Chopped veggies: cabbage
Sliced veggies: carrots
Cooked spaghetti squash
Arugula into the produce saver
Dressing (honey mustard)
Hands-on time: 30 minutes (50 minutes all in)
Ready to learn my method for easy meal prep that will help you eat well, all week long- without exhaustion (and learn how to be a better cook, while you're at it?)
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Have a beautifully balanced week, friends!