Your Healthy Weekly Meal Plan is here for you! A week's worth of healthy, easy, weeknight meals.
vg: vegan | v: vegetarian | gf: gluten-free | df: dairy-free | p: paleo | ff: freezer-friendly
Slow Cooker Pulled BBQ Chicken from Real Food Whole Life (gf, df, ff)
Prep: None for the chicken. Chop the cabbage and slice the bell pepper if making the slaw.
Notes: Serve in whole wheat or gluten-free buns, in brown rice bowls, or on top of fresh greens.
Coconut Curry Shrimp from The Pioneer Woman (gf, df, ff)
Notes: Swap coconut or olive oil for the butter to keep this recipe dairy-free. Be sure to use mild curry powder if you're feeding someone who is sensitive to heat.
Tuscan Pumpkin Pasta from Real Food Whole Life (v, gf, df, ff)
Prep: Chop the onion and garlic.
Notes: This sauce is fantastic on whole wheat or gluten-free pasta, and it also makes an amazing sauce for simply sautéed chicken or fish. If serving over pasta, feel free to add some sautéed shrimp or chicken sausage for extra protein.
Chicken, Sweet Potato, and Kale Soup from Skinny Taste (gf, df, p, ff)
Prep: Chop the onion, celery, garlic, kale, jalapeño (if using) and sweet potatoes (store in the fridge, in a bowl, covering the chopped sweet potatoes with water to avoid browning).
Notes: Omit the jalapeño for people sensitive to heat.
Maui Turkey Tacos from Real Food Whole Life (gf, df)
Prep: Chop the onion and bell pepper.
Notes: Serve the taco filling in warm corn tortillas or in brown rice bowls. The filling is also amazing wrapped in lettuce cups.
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