This week’s Healthy Weekly Meal Plan features six seasonally inspired dinner recipes and one cleaner dessert! Complete with a printable grocery list to make shopping for the week a breeze.
As we enter fall, we’re bringing you a mix of summer and fall-inspired meals to take advantage of the combination of summer and fall produce during this variable weather time of year.
I love that September brings warm temperatures, chilly evenings, and a little precipitation to inspire cozying up and leaning into imminent sweater weather.
This week’s healthy meal plan reflects some vibrant summer produce along with fall vegetables, and plenty of protein to balance out our meals.
If you’re looking for some delicious sides to add to this week’s meal plan, I recommend my Cheesy Vegan Roasted Cauliflower, Mediterranean Green Bean Salad, or my Garlic Herb Roasted Vegetables.
Also, if you didn’t catch my No-Bake Almond Butter Cups or my Cranberry Almond Protein Balls, I highly recommend them! Fair warning: both disappear quickly.
As a heads up, Natalie (my partner for these meal plans) and I have decided to end our series at week 52. We chose to do a full year’s worth of meal plans to give you all plenty of fresh options to enjoy each and every week. After the last meal plan, I trust you’ll have ample resources to keep your meal prepping flame afire!
And now for the food!
I hope you enjoy this week’s meal plan. It’s our second to last!
SUNDAY:
Sesame Garlic Sheet Pan Chicken and Vegetables – Sesame Garlic Sheet Pan Chicken and Vegetables is a fresh and delicious easy one-pan meal that can be prepared any night of the week. Mix it up with your favorite veggies and seasonings!
Special Diet: This simple one-pan meal is gluten-free, low-ish carb and paleo friendly.
Prep Ahead: Marinate the chicken up to 24 hours in advance.
Substitutions/Notes: Swap out any of the vegetables for your favorite roasting veggies. Sweet potatoes, white potatoes, cauliflower, and bok choy are all great options.
MONDAY:
Pork Pineapple Tacos – Natalie’s obsession for tacos comes to life in these easy and delicious pork tacos. If you’re into light, fresh fare, these tacos are for you!
Special Diet Notes: Recipe is gluten free using corn tortillas or paleo friendly if you work this into a taco salad or a lettuce wrap.
Prep Ahead: The pork can be marinated up to 12 hours in advance.
Substitutions/Notes: You can also use this marinade for chicken or steak if you prefer.
TUESDAY:
Crunchy Kale Salad – Level up your nutrient game with this superfood Crunchy Kale Salad! Featuring a zesty lemon-parsley vinaigrette, sunflower seeds, chickpeas, avocado, dried cranberries, and more, this healthy kale salad recipe is packed with micronutrients.
Special Diet Notes: Gluten-free and meatless. Make it paleo by swapping the parmesan for any kind of raw cheese, and omit the garbanzo beans.
Prep Ahead: Make the dressing up to 5 days ahead of time.
Substitutions/Notes: Use your favorite homemade dressing in place of the lemon-parsley dressing. Add roasted vegetables to the salad to make it heartier, or your favorite kind of animal protein (I recommend rotisserie chicken) for a balanced meal.
WEDNESDAY:
Blackened Salmon – Just the easiest way of preparing salmon that is ideal for those who love Cajun seasoning. Make it a regular part of your meal routine!
Special Diet Notes: Recipe is paleo friendly and low carb as is.
Prep Ahead: If you don’t have any Blackening Seasoning, you can make some ahead of time by following Natalie’s recipe for Blackening Seasoning.
Substitutions/Notes: You can also use any cajun seasoning, but if it has a high salt content, you may want to use less when you season the salmon. You can use this seasoning on any type of fish or chicken, too. Serve it with a salad or your favorite roasted/grilled vegetables or in a grain bowl.
THURSDAY:
Beet Pesto Pizza – Gluten-Free Beet Pesto Pizza with Kale and Goat Cheese is a nutrient-dense healthier pizza recipe, packed with vitamins and flavor! This colorful superfood pizza is packed with antioxidants!
Special Diet Notes: Recipe is gluten-free and can be made grain-free/low carb by using a different kind of crust such as cauliflower crust.
Prep Ahead: Make the pizza dough up to 1 day ahead of time, and make the pesto sauce up to 4 days in advance.
Substitutions/Notes: Use any kind of pizza dough/crust you like. The recipe calls for gluten-free pizza dough, but you can also make your own grain-free pizza dough, cauliflower crust, or regular pizza dough.
FRIDAY:
Lentil Curry – If you love lentils, the natural progression in life is to curry them up! This simple recipe results in comfort food like no other!
Special Diet Notes: Recipe is gluten free.
Prep Ahead: There’s no need to prepare anything ahead of time.
Substitutions/Notes: I don’t recommend swapping out the red lentils for another type since red lentils in particular break up when stirred, giving the curry it’s thickened texture. You can serve this with some steamed rice, quinoa, cauliflower rice, or or Natalie’s Cabbage Slaw.
DESSERT:
Almond Flour Mixed Berry Crisp – This delicious dessert is made grain-free, refined sugar-free and dairy-free for a wholesome treat. This lower sugar delicious dessert is the perfect celebration of berry season!
Special Diet Notes: This easy crumble is grain-free and paleo friendly.
Prep Ahead: The recipe comes together quickly and no advance prep is needed.
Substitutions/Notes: Swap out the frozen mixed berries for fresh mixed berries. Swap the coconut oil for butter. Make it lower carb by using a sugar-free sweetener instead of pure maple syrup.
GROCERY LIST:
Click HERE to print this week’s grocery list!
Enjoy! xo
