Meal Plan / Week 16 July 2019

I was away from home most of the week on a work trip; since my husband and I share meal planning and cooking, he had no problems maintaining a healthy, Whole Life Challenge compliant menu at home. He prepared a beautiful Watermelon Salad and Japanese Curry Rice, and I used the leftover grilled chicken he made for tacos to prepare a yummy salad.

It’s Week Two of the summer Whole Life Challenge, and we’re transitioning from Lifestyle to Performance level on the nutrition plan. This is the last week for a while that we’ll be cooking with grains, beans, white potatoes, and corn. Stick around to see all the other great foods we’ll be enjoying!

Squash Blossom Frittatas

Breakfast – I went with both boys to a local farmer’s market and we brought back a bunch of beautiful squash blossoms. I was looking for a portable meal to bring on an early Monday morning flight; baking these mini-frittatas in paper muffin cups made them perfect for my trip. Bright cherry tomatoes and fresh herbs add extra flavor to these colorful and delicious Squash Blossom Frittatas.

Roasted Tomato Caprese

Saturday – Farm-fresh produce is definitely the theme for this week! We brought home a bag of beautiful organic plum tomatoes, and since we already had a package of vegan mozzarella in our fridge, and a thriving basil plant on a window ledge, this Roasted Tomato Caprese seemed destined. The tomato prep is a little time consuming, but totally worth it.

Tomato Peach Basil Summer Salad

Sunday – Summer is the season for beautiful heirloom tomatoes and sweet peaches. This Tomato Peach Basil Summer Salad capture the beauty of the season. I followed the original recipe closely other than using plant-based vegan ricotta, which is why the bright and fragrant basil puree is hidden underneath the bounty of tomatoes and peaches. But it’s there, I promise!

Fast Veggie Fried Rice

Monday – This recipe is perfect for the day before your next trip to the grocery store when your fridge is nearly empty and you’re down to those last few wilted carrots and a few slices of bacon. If you happen to have a bag of peas in the freezer, all the better! Prepare brown or white rice, and get ready to enjoy Fast Veggie Fried Rice.

Grilled Chicken Salad

Tuesday – Summer’s also a great time to grill mid-week, with longer summer nights and a more relaxed family schedule. My husband marinated and grilled this chicken the day before I used it in this easy Grilled Chicken Salad with a simple balsamic vinaigrette dressing.

Watermelon Salad

Wednesday – My sons both love watermelon and usually devour it by the slice before we have a chance to use it any official recipe. Somehow my husband managed to keep enough in reserve to prepare this savory and sweet Watermelon Salad.

Japanese Curry Rice

Thursday – We love Japanese rice and we love curry. This Japanese Curry Rice is like a match made in heaven for us! It’s not spicy but it’s super flavorful. The best part? We can add in extra veggies that our boys eat without complaint, since they’re smothered in sauce.

 

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