Happy 2016! I don’t know about you but while I love indulging around the holidays, by January 1st I’m always ready to get back to the days where I eat a little less Christmas crack and a few more salads. Luckily, this weeks meal plan has just that – lots of veggies and healthy ideas to get you back on track!
Roasted Butternut Squash and Pear Salad with Lentils from The Roasted Root.
Prep Ahead: The lentils can be cooked ahead of time, and the butternut squash can be roasted ahead of time. To make this recipe vegan, omit the feta.
Citrusy Quinoa Cashew Chicken and Broccoli from Cookie Monster Cooking.
Prep Ahead: The quinoa can be made in advance. For a vegetarian option, omit the chicken breasts and add 1 (15-ounce) can chickpeas (drained and rinsed) at the end of the recipe when you add the cashews and quinoa to the skillet!
Red Lentil Coconut Curry Stuffed Spaghetti Squash from greens & chocolate.
Prep Ahead: You can prep the curry 1-2 days in advance. To make cooking the spaghetti squash quicker, microwave it face down in a baking dish with ~1/2 inch of water in it, for 12-14 minutes on high.
Winter Harvest Salad with Wild Rice Cranberries and Citrus from Spoonful of Flavor.
Prep Ahead: Prepare the wild rice in advance to save time.
Slow Cooker Chicken Salsa Verde Tortilla Soup from Flavor the Moments.
Prep Ahead: The salsa verde sauce may be made in advance and stored in the fridge until you’re ready to pop everything into the slow cooker!
Click HERE for printable grocery list (above)!
Click HERE for customizable printable grocery list (above)!