Weekly Meal Plan // March 17

SUNDAY

It’s St. Patrick’s Day and, if you missed it, I posted links to a corned beef and cabbage dinner in this week’s Friday Love List. Let me know what you think about our new Friday feature, and if you have any new favorite podcasts, cookbooks, kitchen tools or recipes, share away in the comments below.

MONDAY

Back to reality after Spring Break and I feel like having a kicking and screaming tantrum about it. Dinner needs to be simple with little prep. Plus, I’m starting a two-week detox on Wednesday so I want something clean. Arugula, avocado and basil pesto is a dinner my whole family loves. If you’re dairy-free, the avocado adds a creamy component that’s super satisfying. Use arugula or kale, and if you prefer walnuts over pine nuts use those instead. Serve with gluten-free penne or fusilli or spiralized vegetables or spaghetti squash.

TUESDAY

Chicken tortilla-less soup in the Instant Pot, or the slow cooker or stove top if you prefer. I’ll use four boneless, skinless chicken thighs, but you can also use a rotisserie chicken or chicken breast. Set out all the toppings and let your people go to town: Avocado, cilantro, lime, pickled jalapeños and pico are all delicious options.

WEDNESDAY

My two week detox starts today. The Switch2Pure Detox in a Box contains plant-based protein powder for smoothies, amino acids and digestive enzymes to support a healthy detox. I’ll provide more details in Instagram stories, but my main objective is to cut my cravings for sugar and refined carbs. I’ll post two weeks of delicious Whole30 meals and provide tips for satisfying and low-glycemic smoothies. For dinner tonight, we’ll kick off the detox with lettuce cups. Use dark meat ground chicken or pork and coconut aminos instead of tamari or soy. Steamed broccoli or other vegetables on the side.

THURSDAY

Kale and Brussels Sprout salad with slow roasted salmon. If you’re not a salmon fan, use halibut instead. Throw some sliced fennel and cherry tomatoes on the pan to roast alongside the fish. The kale salad will keep in the refrigerator for a couple days, so snack on leftovers over the weekend.

FRIDAY

Egg roll bowls. I’m adding a pound of ground pork, which I’ll sauté after the onions have cooked down. You can watch a video tutorial for how to make these on my YouTube channel (be sure to subscribe for future recipe videos, I’m recording eight more this week!