A Back to School Meal Plan to the Rescue!
It’s a busy week ahead. Thank goodness for a meal plan because it’s one thing I won’t have to think about this week. Speaking of meal planning, I have a free webinar next week and I can’t wait to share my meal plan tips and tricks. Reserve your spot now because we’re filling up fast! I’m also doing an Airsubs cooking class next Tuesday with a tasty summer dinner menu (meaning: nothing that will heat up your house!). Sign up now and get the recipes for my favorite green gazpacho, easy sushi rice and tuna tartare. You can cook along and have dinner ready by the end of class. My kids start school Wednesday and I’m getting ready to open the doors to Smart in the Kitchen School. Note to future self: Don’t launch a major new business during back-to-school week! Join the SITK School waitlist to make sure you get the link, because we’ll only be able to add new members for two weeks. Then we’ll close the doors again to focus on the lessons ahead! Thank you guys for being a part of this community. I appreciate every one of you.
Chicken kabobs on the grill at my sister’s house! I’m bringing the green salad with super simple salad dressing and maybe an appetizer or two. By the way, if you haven’t downloaded my summer appetizer and cocktail e-book, it’s not too late!
Greek lentil and spinach soup. I’ve been craving this soup lately, and I think there’s something to be said for listening to your cravings. Hope my family agrees! Intuitive eating at its best. I might make a simple Greek salad, Texas caviar or pasta salad on the side to nosh on for lunches during the week.
Weeknight lasagna. Use Capello’s to keep it gluten-free. You can also use almond milk ricotta and skip the mozzarella and Parmesan to keep it dairy-free. Or make it meatless by skipping the sausage and adding a layer of spinach or thinly sliced and grilled zucchini. I’m not a fan of substituting nutritional yeast for Parmesan, just fyi. It can overtake the flavor, so use sparingly if you do. Best to just let the tomato sauce shine!
Grilled tri tip and roasted Brussels sprouts (cut in half, toss with olive oil and salt and roast cut side down at 420. Toss with 3 tablespoons balsamic and 2 teaspoons honey when they are warm out of the oven.) I’d also love a red cabbage salad with this!
Other things to make this week:
Healthy banana muffins for back to school mornings.
Smoothies to fuel up your family.
Plus 20 more easy summer dinner ideas!