In this week’s meal plan, we’re keeping it light and fresh for the summertime, but don’t worry, there are plenty of recipes to keep you feeling full! To make your life easier, select the recipes you want to make and create a super easy grocery list!
Notes from this week’s meal plan:
Zucchini waffles
- A great recipe to make and freeze leftovers
- You can make these waffles gluten free by simply substituting the flour in the recipe for gluten free flour. The ratio is 1 to 1. Just be sure to use a good baking gluten free flour like this one.
- Let the mixture sit while the waffle maker warms up. This helps ensure the waffles will be nice and fluffy.
- A great way to sneak vegetables into a meal!
Crispy Chickpea Shawarma Pita Recipe
- This recipe can be made in an air fryer or on the stove top. See the full post for instructions on both methods!
Vegetarian Japanese Pan Noodles
- I like making crispy tofu as a protein with this dish. To make crispy tofu, all you do is toss extra firm tofu in a little corn starch, and then sear it in a pan in a little bit of oil and a little bit of the sauce you’ve made for the noodles.
- The Japanese udon noodles (and other Nasoya Asian-style noodles) can be found in the grocery store next to Nasoya tofu and cook up in minutes, so they’re great when you need a super quick, easy, vegetarian dinner recipe.
Scrambled Eggs and ToastÂ
- Use a good pan – we have this smaller nonstick pan, it’s a Caphlon pan and came with this set of two.
- Cook the eggs low and slow – for scrambled eggs, it’s best to cook them over medium-low heat, don’t rush it, if you cook them on high it will dry them out.
- Remove pan from heat – remove the pan with eggs from the heat as soon as they start to pull back from the pan, don’t let them overcook, because eggs continue cooking from residual heat of the pan.
Pepperoni Pasta Salad in a Jar
- I love using meal prep containers like these to store this pasta salad in the fridge!
Skinny Banana Berry Chocolate Chip Muffins
- These muffins can be frozen. When they’re completely cooled put them in a ziplock freezer bag.
- To enjoy remove a muffin and remove the wrapping and microwave for 30 seconds (or until no longer frozen).
- Enjoy frozen muffins within 1 month of freezing.
Carrot Cake Coffee Cake
- This will be a fluffy cake. If you prefer a thinner cake, use a 9 x 13 pan. It will still be fluffy, but just much thinner.
- Simply double the recipe for a large group. Trust me, you’re going to want to!
- Feel free to substitute your vegetable for any mild cooking oil – grape seed, coconut etc.
Instant Pot Asian Shredded Beef Bowls
- This dish is really good as leftovers. Keep the beef in the sauce/cooking liquid in the fridge (there will be a fat layer – the fat layer is much easier to remove after it has been cooled). The meat lasts for 5-7 days cooked in the fridge (but it never lasts that long for us).
Strawberry Orange Protein Smoothie
- You can add in your favorite protein powder for an extra protein boost, this one is made with Greek yogurt!
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