We are back from vacation and if there’s one bright side to coming home from vacation, it’s getting back to healthy eating.  While we did our best to get in daily workouts and a few green smoothies, we also indulged in our fair share of cervezas, key lime pie, and fried fish.  Worth it.

There’s no better way to make healthy eating easy than by meal planning!  I can’t wait to make this week’s healthy meal plan – there are a couple of salads, a quiche that will be perfect for breakfast leftovers, a healthy stuffed shells recipe, and even pizza!

Have a great weekend!

Monday

Spring Cleaning Detox Salad from The Roasted Root.

Prep Ahead: The beet can be roasted ahead of time, and all of the veggies can be chopped ahead of time. 

Protein Option: Add grilled chicken, chickpeas, or tofu.

Tuesday

Sweet Potato and Kale Stuffed Shells from Cook Nourish Bliss.

Prep Ahead: Assemble the dish completely then cover with aluminum foil as directed. Store in the fridge until ready to bake. I like to let the dish come back to room temp before baking (otherwise you’ll need to add extra time in the oven to get it heated all the way through).

Wednesday

Quick and Easy Taco Salads from greens & chocolate

Prep Ahead: You can chop the veggies a day in advance, use bagged romaine lettuce, and store-bought guacamole to cut down on prep time.

Vegetarian Option: Omit ground beef and add extra can of black or pinto beans.

Thursday

Carrot Top Pesto Pizza from Spoonful of Flavor.

Prep Ahead: You can make the pesto sauce in advance.

Friday

Skillet Crustless Quiche Primavera from Flavor the Moments.

Prep Ahead: The veggies may be roasted or cooked in advance, and you can use anything that you have on hand!

Click HERE for printable grocery list (above)!

Click HERE for customizable printable grocery list (above)!