I hope you have enjoyed the summer! I was away most of the summer, first on a family vacation to California and Hawaii, and then on a 9-day mission trip to the Dominican Republic with three of my sons where we dug ditches and laid cement blocks for a school building and community center. We finished off the summer with a short getaway to the Poconos where we floated down the Delaware Water Gap and hiked Bushkill Falls.
I feel incredibly blessed to have had three of my boys home this summer. Two are off to graduate school shortly and our house will be quiet once again with just our youngest son entering his junior year in high school.
I’ve put together a weekly meal plan to help you get healthy and delicious meals on the table for you and your family. This is a flexible healthy meal plan so feel free to swap in your favorite healthy recipes. You can also search for more breakfast recipes, dinner recipes and more in my recipe index. To receive this meal plan by email, be sure to sign up for my newsletter.
Overnight Oats In A Jar
Low-fat yogurt with honey, fresh berries, and granola
Avocado toast (or Smashed Miso Avocado Egg Cups for low carb option)
Hard-boiled eggs with cherry tomatoes
Monday (9/3): Three Chile Dal (for Meatless Monday; serve over cauliflower rice for low-carb option)
Tuesday (9/4): Fish Tacos (serve over cauliflower rice for low-carb option)
Wednesday (9/5): Buffalo Chicken Salad
Thursday (9/6): Breakfast for Dinner Omelet served with simple salad
Friday (9/7): Brazilian Rub Salmon (grilled or roasted in the oven) served with simple salad
Saturday (9/8): Turkey Bolognese (serve over zucchini noodles for low-carb option) served with simple salad
Sunday (9/9): Pan Roasted Chicken and Vegetables