We’ve still got a couple weeks until Thanksgiving, but I’m already looking forward to it. If you’re wanting to get ahead of the game, check out my Thanksgiving Menu and a Step-by-Step Prep Schedule. For now, here’s this week’s meal plan!
BREAKFAST:
Smoothies of course. This week we’re making Matcha Smoothie, Super Green Tropical Smoothie, Crazy Healthy Smoothie and Double Chocolate Smoothie Bowl. Then for weekend brunch we’re making Quick Oatmeal Pancakes.
SNACKS:
Good Morning Protein Cookies to snack on throughout the week, plus Roasted Carrot Hummus with veggies for dipping, Spinach Cake Muffins and Brown Rice Crispy Treats.
LUNCH:
Going to make Asian Chicken Soup, Grilled Cheese Avocado Sandwich, Turkey Pickle Roll Ups and Banana Sushi for lunch this week.
DINNER:
Sunday: Planning on a big pot of Mexican Chicken Pozole with tons of toppings and tostadas on the side for Sunday dinner.
Monday: Vegetarian Stuffed Peppers for a hearty, yummy meatless Monday meal.
Tuesday: Lemon Herb Chicken with California Style Cauliflower Rice and Beans. A simple but delicious combination.
Wednesday: Keeping it simple with Asian Sautéed Shrimp with Perfect Brown Rice and Roast Asian Veggies.
Thursday: Roast Vegetable Pasta with a big farmers market salad and Chocolate Covered Apple Lollipops for a simple dessert!
Friday: Chicken Paillard with Fall Farmers Market Salad and Air Fryer Baby Potatoes.
Saturday: Order in from local restaurant!
Hope you all have a good week!
