Happy weekend! We are back from our Pacific Northwest adventure and definitely need this weekend to recover from all the fun.
After a couple of weeks of lots of indulging, I’m more than ready to cook in my own kitchen and eat all the veggies I can and luckily, this week’s meal plan is full of them. Don’t forget to check out the printable grocery list at the bottom!
Spicy Korean Noodle Salad from Hip Foodie Mom.
Make ahead option: the fish sauce dressing, gochujang dressing (optional) and all of the veggies can be prepped a day in advance and kept in the refrigerator. This noodle salad can be spicy or non-spicy.
Warm Berry Spinach Wheat Berry Salad from Lauren Kelly Nutrition.
Prep Ahead: Cook the wheat berries ahead of time.
Grilled Flatbread with Arugula Pistachio Pesto, Nectarine, and Prosciutto from Flavor the Moments.
Prep Ahead: The pesto may be made in advance and stored in the fridge for up to 5 days or frozen.
Salmon Nicoise Salad from greens & chocolate.
Prep Ahead: the dressing can be made in advance, and the green beans, hard boiled eggs, and potatoes can all be cooked in advance.
Spanish Chicken and Rice from Spoonful of Flavor.
Click HEREfor printable grocery list!