Your done-for-you meal plan for next week!
I can definitely vouch for how delicious this meal plan is by the fact that there is none left, and also by the fact that my husband, who generally eats and enjoys what I cook but doesn’t always say it, gave a thumbs up and an audible “that was delicious” after dinner one night!
We’ll get right to it. Lately I’ve been prepping B and L and parts of dinners over the weekend, then adding the finishing touches to meals on Monday and Tuesday nights. We then eat leftovers for the rest of the week.
Here’s this week’s meal plan:
B: Pumpkin Porridge // I used my Spaghetti Squash Porridge recipe here, but replaced half of the squash with a full can of pumpkin, skipped the Superseed blend, and added in 1/4 cup chia seeds. For a protein boost, I also added in 2 scoops of Vital Proteins Vanilla Collagen (this is one of my favorite VP products!) and 4 scoops of Vanilla Nuzest Pea Protein (omit the latter for W30). This is a tough recipe to convert to AIP, but in the past, I have used the squash, dates, pumpkin, and the coconut milk, added in some coconut flour to thicken, and lots of collagen!
L: Chicken and Veggie Soup with Avocado // I used my simple chicken soup recipe, as described here, with the addition of 1 large white sweet potato that I chopped into 1/2” cubes and two bags of baby spinach that I roughly chopped and added in at the end to wilt. I stocked up on avocado to top off each bowl, along with some sauerkraut! This recipe is AIP and W30 as written.
D1: Meatloaf with Creamy Carrot Parsnip Mash and Crispy Kale // What is it about meatloaf that is just so delicious!? I used this recipe, modified a decent amount to fit what I had on hand, and topped it off with Naked Bacon (wholedailylife for discount!). For the Carrot Parsnip mash, I roasted 1# each of carrots and parsnips, chopped into coins, with coconut oil at 350 until tender, about 30-40 minutes. After those cooled a bit, I puréed them in my food processor with coconut milk and broth (from the soup) until creamy. Lastly, for the crispy kale, I just de-stemmed one bunch of kale and chopped it into thin ribbons, added it to my Green Pan (we have been LOVING cooking with this!) with about 3 tbsp ghee, and let it cook until crispy! This combo is all AIP and W30 as written (with the AIP mods as suggested in the meatloaf recipe, aka, omit the egg).
D2: Ginger Scallion Chicken Meatballs with Cucumber Salad, Microgreens, and Butternut Squash // I used this recipe for the meatballs but subbed chicken for pork. For the cucumber salad, I sliced up 4 Persian cucumbers on my mandolin, then tossed them with 3 tbsp sesame oil, 3 tbsp rice wine vinegar, 3 tbsp coconut aminos, and about 1” of finely minced ginger. This was a total wing-it recipe, but I’m happy with how it turned out! I made that fresh on the night we ate it, so it didn’t make it into the photo above. Since I also wanted some leafy green with this meal, I added the microgreens. I’ve been growing my own using kits from Hamama Greens and I’m hooked! So fresh and SO cost effective compared to what I was buying from the market!! (wholedailylife for discount) Lastly, for the butternut, I simply roasted chopped butternut with coconut oil and salt at 350 until tender and golden, about 30-45 minutes. Those roasted purple potatoes were leftover from the weekend and we used them up with this meal! All of these recipes are W30 and AIP as written!
These are some of my favorites, and I hope you enjoy them as much as I do! If you have any questions, ask away, and I’ll see you over on Instagram!
Have a great week!