Meal Plan
Monday: Vegetarian Southwestern Quinoa with a green salad
Tuesday: Maple Mustard Chicken with quinoa or rice and Roasted Garlic Mashed Cauliflower
Wednesday: Meatballs with Zucchini Tomato Sauce over whole-grain pasta or veggie noodles (spaghetti squash, zucchini, etc).
Thursday: Kale Caesar Salad with rotisserie chicken
Friday: Night out or leftovers! We usually go out to eat for date night, so enjoy your night!
Saturday: Beef Bolognese with spaghetti squash
Sunday: Salmon with Guacamole
Snacks/Desserts: No-Bake Peanut Butter Protein Balls
Shopping List (for dinners/sides only):
Produce:
- 1 sweet potato
- 1/2 red bell pepper
- 2 onions
- 1 poblano pepper
- Cilantro
- Parsley
- Thyme
- 1 lime
- 1 zucchini
- 10 garlic cloves (or minced garlic)
- 1 cup + 4 oz mushrooms
- veggie noodles (if not using pasta)
- 2 avocados
- cherry tomatoes
- 1 shallot
- Lemon or lemon juice
- 1 spaghetti squash
- 1 cauliflower
- 1 head kale
Frozen:
- Corn
Spices:
- cumin
- oregano
- basil
- onion powder
- garlic powder
- rosemary
Canned/Dry Goods:
- 1 can chickpeas (garbanzo beans)
- 1 1/2 cups black beans
- 28 oz can tomato puree
- 24 oz can tomato puree
- 15 oz can diced tomatoes
- Quinoa
- Caesar dressing
- Pasta (if not using veggie noodles)
Baking:
- extra virgin olive oil and/or avocado oil
- almond flour
- maple syrup
Meat/Poultry/Fish:
- 1.3 lb + 10 oz ground beef
- 3 chicken breasts
- 2 lbs salmon fillets
Dairy:
- butter
- heavy cream
- sour cream or plain greek yogurt
- fresh pecorino or parmesan cheese
- eggs
Misc.:
- Dijon mustard
