Pea Soup

Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign up here to get a meal plan delivered to your inbox every Saturday! I think we can all agree that the past month or so has been chaotic. And while I can’t tell you exactly how many of those Trader Joe’s dark chocolate peanut butter cups I’ve eaten (it’s been a lot), what I can tell you is that I’ve strayed quite a bit from my regular healthy eating habits. My energy levels are lower than normal and I’m just not feeling all that great. So this week, I’m going back to the veggie-packed recipes I can rely on to help me feel my best. They also happen to be some of the recipes you all seemed to like the most from past newsletters. =)  Your Meal Plan veggie enchiladas These veggie-heavy recipes feel light and refreshing but are just as satisfying as ever. They use simple ingredients and staples, like canned beans, jarred sauces and frozen (or long-lasting) veggies but, as always, feel free to sub in whatever ingredients you have in your kitchen. Like in Friday’s 25-Minute Chicken & Veggie Enchiladas, which calls for zucchini and squash, I’ll be adding the veggies I have on hand, including frozen corn and spinach, as well as fresh mushrooms from my CSA.  Sunday: 20-Minute Chicken Cutlets with Creamy Pesto Sauce over zucchini noodles Monday: Mexican Cabbage Soup  Tuesday: Easy Salmon Cakes with Creamy Dill Sauce over fresh baby spinach (or served with any veggie) Wednesday: Stuffed Sweet Potato with Hummus Dressing  Thursday: Pea Soup with a toasted baguette slice drizzled with olive oil Friday: 25-Minute Chicken & Veggie Enchiladas Looking for more easy dinner ideas? Watch me make my favorite pantry dinner! Meal-Prep Lunch I’ve gotten into the bad habit of waiting too long to make lunch, at which point I’m starving and end up reaching for the quickest thing, which isn’t always the healthiest. So, this week, I’m actually going to meal-prep and make one of my favorite lunch recipes—the Chopped Rainbow Salad Bowls with Peanut Sauce. I switch up the veggies based on what I have and just aim to fill in all the colors of the rainbow! Get the Recipe: Chopped Rainbow Salad Bowls with Peanut Sauce Treat Yourself berry bubbly vodka soda Credit: Jaime Vespa, M.S., R.D. I’ve become quite the mixologist over the past couple of weeks with the tasty cocktails I’ve been experimenting with. But the best drinks always end up being the simplest, like this light and refreshing Berry Bubbly Vodka Soda that’s made with just three ingredients—frozen berries, seltzer water and vodka. Get the recipe: 3-Ingredient Cocktails for When You Want Something Fancy But Fast

Pea Soup

Pea Soup

Pea Soup

Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign up here to get a meal plan delivered to your inbox every Saturday!

I think we can all agree that the past month or so has been chaotic. And while I can’t tell you exactly how many of those Trader Joe’s dark chocolate peanut butter cups I’ve eaten (it’s been a lot), what I can tell you is that I’ve strayed quite a bit from my regular healthy eating habits. My energy levels are lower than normal and I’m just not feeling all that great.

So this week, I’m going back to the veggie-packed recipes I can rely on to help me feel my best. They also happen to be some of the recipes you all seemed to like the most from past newsletters. =) 

Your Meal Plan

veggie enchiladas

These veggie-heavy recipes feel light and refreshing but are just as satisfying as ever. They use simple ingredients and staples, like canned beans, jarred sauces and frozen (or long-lasting) veggies but, as always, feel free to sub in whatever ingredients you have in your kitchen. Like in Friday’s 25-Minute Chicken & Veggie Enchiladas, which calls for zucchini and squash, I’ll be adding the veggies I have on hand, including frozen corn and spinach, as well as fresh mushrooms from my CSA. 

Sunday: 20-Minute Chicken Cutlets with Creamy Pesto Sauce over zucchini noodles

Monday: Mexican Cabbage Soup 

Tuesday: Easy Salmon Cakes with Creamy Dill Sauce over fresh baby spinach (or served with any veggie)

Wednesday: Stuffed Sweet Potato with Hummus Dressing 

Thursday: Pea Soup with a toasted baguette slice drizzled with olive oil

Friday: 25-Minute Chicken & Veggie Enchiladas

Looking for more easy dinner ideas? Watch me make my favorite pantry dinner!

Meal-Prep Lunch

I’ve gotten into the bad habit of waiting too long to make lunch, at which point I’m starving and end up reaching for the quickest thing, which isn’t always the healthiest. So, this week, I’m actually going to meal-prep and make one of my favorite lunch recipes—the Chopped Rainbow Salad Bowls with Peanut Sauce. I switch up the veggies based on what I have and just aim to fill in all the colors of the rainbow!

Get the Recipe: Chopped Rainbow Salad Bowls with Peanut Sauce

Treat Yourself

berry bubbly vodka soda   Credit: Jaime Vespa, M.S., R.D.

I’ve become quite the mixologist over the past couple of weeks with the tasty cocktails I’ve been experimenting with. But the best drinks always end up being the simplest, like this light and refreshing Berry Bubbly Vodka Soda that’s made with just three ingredients—frozen berries, seltzer water and vodka.

Get the recipe: 3-Ingredient Cocktails for When You Want Something Fancy But Fast

veggie enchiladas

veggie enchiladas

berry bubbly vodka soda Credit: Jaime Vespa, M.S., R.D.

berry bubbly vodka soda

Credit: Jaime Vespa, M.S., R.D.