Happy weekend!! If you follow me on Instagram or Snapchat (username: greenschocolate), you may have seen we took our first airplane trip with Lars yesterday and are spending a few days with some friends in California!
I hope you all have a fabulous weekend as well and enjoy this weeks Healthy Weekly Meal Plan…there are not one but TWO squash recipes since it’s officially fall!
p.s. if you are new here, check out my first Weekly Meal Plan post which explains all the deets.
Creamy Butternut Squash Pasta Skillet from Cookie Monster Cooking.
Plan ahead: If you are going to use homemade butternut squash puree, you can make it in advance. Otherwise, just use canned puree to save time!
Roasted Vegetable Teriyaki Bowls from The Roasted Root.
Plan ahead: The brown rice can be prepared 1 to 2 days in advance.
Grilled Veggie Flatbread Pizza with Pesto from Flavor the Moments.
Plan ahead: Pesto sauce and grilled or roasted veggies may be made in advance. Instead of grilling, veggies may be roasted or sauteed, and the pizza may be cooked in the oven according to package instructions. Use whatever veggies you have on hand, and store bought pesto if pressed for time!
Butternut Squash and Apple Soup from greens & chocolate
Plan ahead: Roast the vegetables up to 2 days in advance. Serve with your favorite side salad and a loaf of bread.
Black Bean Pecan Tacos with Optional Lime Pepita Cream from Making Thyme for Health
Plan ahead: You can make the black bean filling up to 2 days in advance. The Lime Pepita Cream is optional but can also be made 2 days ahead of time. Serve with preferred toppings, such as salsa, corn, diced tomatoes, and shredded cheese (if not making pepita cream).
Click HERE for this week’s meal plan and grocery list (above)!
Click HERE for customizable meal plan and grocery list (above)!