salmon salad theprep
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! With all the leftover Halloween candy I’ve been munching on for the past two weeks, my body is seriously craving veggies to try and find some balance. And with Thanksgiving coming up and more holidays soon after, I know I need to prioritize them now to feel my best. So, this week’s dinners deliver just what I’m craving—lots of veggies, paired with other satisfying ingredients to kick off the holiday season on a healthy and energized note. Your Meal Plan cauliflower rice peppers When I’m craving something healthy and veggie packed, I go for Sunday’s Superfood Chopped Salad with Salmon & Creamy Garlic Dressing. Chopped salads make it easy to load up on colorful veggies, and the creamy garlic dressing that goes on top of this one can really make anything taste good. Plus, this particular combination of veggies—kale, broccoli, red cabbage and carrots—holds up well, so you can make extra to have for lunch! The other dinners for the week cram in veggies every way possible, like the zucchini noodles in Monday’s Balsamic Chicken Pasta Bake with Zucchini Noodles, plus Tuesday’s Acorn Squash Stuffed with Chard & White Beans and Thursday’s Cauliflower Rice-Stuffed Peppers, which are basically veggies stuffed with more veggies. Paired with protein sources, like chicken, beans and ground beef, these dinners also deliver some serious satisfaction—no late-night cravings this week! Sunday: Superfood Chopped Salad with Salmon & Creamy Garlic Dressing Monday: Balsamic Chicken Pasta Bake with Zucchini Noodles Tuesday: Acorn Squash Stuffed with Chard & White Beans Wednesday: Baked Lemon-Pepper Chicken with Balsamic-Parmesan Sautéed Spinach Thursday: Cauliflower Rice-Stuffed Peppers with greens topped with Citrus-Lime Vinaigrette Friday: Rainbow Veggie Pizza Get the printable shopping list! Big Batch Breakfast smoothie packs Smoothies are a great way to get in fruits and veggies, so when I’m craving something healthy, I turn to them. Getting all my ingredients out and added to the blender can take a little longer than I want some mornings, which is why these make-ahead freezer packs are key! Prep the packs at the beginning of the week and all you need to do is dump in the ingredients and blend away. Get the Recipe: Make-Ahead Smoothie Freezer Packs Treat Yourself This week I’m making cookies because you can still enjoy a sweet treat when eating healthy. Plus, these cookies have zucchini in them. Just imagine zucchini bread, but in cookie form! Get the Recipe: Dark Chocolate Chip-Zucchini Cookies Love this newsletter, have a meal-prep tip you’re dying to share or a question you need answered? Email me at ThePrep@eatingwell.com
salmon salad theprep
salmon salad theprep
salmon salad theprep
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!
With all the leftover Halloween candy I’ve been munching on for the past two weeks, my body is seriously craving veggies to try and find some balance. And with Thanksgiving coming up and more holidays soon after, I know I need to prioritize them now to feel my best. So, this week’s dinners deliver just what I’m craving—lots of veggies, paired with other satisfying ingredients to kick off the holiday season on a healthy and energized note.
Your Meal Plan
cauliflower rice peppers
When I’m craving something healthy and veggie packed, I go for Sunday’s Superfood Chopped Salad with Salmon & Creamy Garlic Dressing. Chopped salads make it easy to load up on colorful veggies, and the creamy garlic dressing that goes on top of this one can really make anything taste good. Plus, this particular combination of veggies—kale, broccoli, red cabbage and carrots—holds up well, so you can make extra to have for lunch!
The other dinners for the week cram in veggies every way possible, like the zucchini noodles in Monday’s Balsamic Chicken Pasta Bake with Zucchini Noodles, plus Tuesday’s Acorn Squash Stuffed with Chard & White Beans and Thursday’s Cauliflower Rice-Stuffed Peppers, which are basically veggies stuffed with more veggies. Paired with protein sources, like chicken, beans and ground beef, these dinners also deliver some serious satisfaction—no late-night cravings this week!
Sunday: Superfood Chopped Salad with Salmon & Creamy Garlic Dressing
Monday: Balsamic Chicken Pasta Bake with Zucchini Noodles
Tuesday: Acorn Squash Stuffed with Chard & White Beans
Wednesday: Baked Lemon-Pepper Chicken with Balsamic-Parmesan Sautéed Spinach
Thursday: Cauliflower Rice-Stuffed Peppers with greens topped with Citrus-Lime Vinaigrette
Friday: Rainbow Veggie Pizza
Get the printable shopping list!
Big Batch Breakfast
smoothie packs
Smoothies are a great way to get in fruits and veggies, so when I’m craving something healthy, I turn to them. Getting all my ingredients out and added to the blender can take a little longer than I want some mornings, which is why these make-ahead freezer packs are key! Prep the packs at the beginning of the week and all you need to do is dump in the ingredients and blend away.
Get the Recipe: Make-Ahead Smoothie Freezer Packs
Treat Yourself
This week I’m making cookies because you can still enjoy a sweet treat when eating healthy. Plus, these cookies have zucchini in them. Just imagine zucchini bread, but in cookie form!
Get the Recipe: Dark Chocolate Chip-Zucchini Cookies
Love this newsletter, have a meal-prep tip you’re dying to share or a question you need answered? Email me at ThePrep@eatingwell.com
cauliflower rice peppers
cauliflower rice peppers
smoothie packs
smoothie packs
