Happy Saturday! We are in Austin for a few days for a physical therapy course that I am taking, along with eating all the delicious food Austin has to offer. Yesterday was Marc’s birthday which we started with donuts, balanced out with some hiking, then rounded it all off with BBQ, a brewery, and cupcakes. I’m pretty sure I could use a few veggies to balance it all out 😉
Which brings me to this week’s meal plan because (as usual) it’s full of veggies! It’s all about moderation, right? This week we have a superfood salad, a couple of creamy but veggie-filled pastas, a healthy Chinese takeout fake-out, and a veggie quinoa bowl. Yum!
I hope you have a wonderful weekend!
30 Minute Skillet Pasta Primavera from Flavor the Moments.
Prep Ahead: This meal comes together very quickly, but you can prep your veggies ahead of time. Add grilled chicken, white beans, or tofu for more protein!
One Skillet Bacon and Kale Gnocchi Skillet from greens & chocolate.
Prep Ahead: This comes together fairly quick in one skillet so no prep is needed.
Vegetarian: omit bacon
Spring Superfood Bowl with Blueberry Ginger Dressing from Spoonful of Flavor.
Prep Ahead: Prepare quinoa in advance to save time.
Pineapple Cashew Quinoa Fried Rice from Cook Nourish Bliss.
Prep Ahead: Make the quinoa in advance (as it needs to be cold for this recipe!). Additionally, the veggies and pineapple can be chopped ahead of time!
Sweet Potato Brussels Sprout Quinoa Bowl from Lauren Kelly Nutrition.
Prep Ahead: Chop vegetables ahead of time.
Click HERE for printable grocery list!