Real Food Whole Life

Weekly Meal Plan

Meal PlanRobyn Downs4 Comments

January. It can be a tough month. There holiday letdown combined with the dark and cold can challenge even the most positive of outlooks. On the other hand, it’s a time to take a step back, reflect, and start something new. And, it’s a time most of the food blogs devote a month to healthy food posts. I’ve been working overtime to collect all these amazing, healthy recipes for Real Food Meal Plans, including this one. I hope you'll enjoy some of these delicious meals to get you through the month. As always, meals are barre3 Challenge friendly. Cheers!

Weekly Meal Plan #realfoodwholelifemealplan #glutenfree #dairyfree

Slow Cooker Sweet Potato & Black Bean Chili from Kitchen Treaty

  • The best part of this slow cooker recipe? There is no pre cooking required. Just dump all the ingredients and you’re done.
  • This chili is super filling and tasty. Top with avocado and a dollop of full fat, plain yogurt for a barre3 Challenge friendly version.
  • Smoked paprika is great, but you can always substitute regular paprika if that’s all you have.

Winter Nourish Bowls with Orange Miso Ginger Sauce from Dishing up the Dirt

  • Roasting a big batch of veggies over the weekend or day off can give you a jump on meal prep during the week. Roast the beets, sweet potato, and broccoli ahead of time and dinner will be super simple. Added bonus: roast extra for salads and the Sweet Potato and Kale Bowl later in the week.
  • Feel free to play around with roasting and add whatever veggies you have on hand.
  • Look for miso on the refrigerated section of your grocery store. Use what’s left to make a quick batch of miso soup.

Chili Garlic Chicken Skewers with Yogurt Sauce from How Sweet Eats

  • If you’re making this recipe for people who might be sensitive to heat, omit the chili garlic paste in favor of a pinch of red pepper flakes. You can also leave out the spice altogether.
  • Green onions can work in place of chives in a pinch. Just finely mince the green parts and add in an equal amount.
  • If you don’t want to mess with skewers, try cutting the chicken into long strips and then proceed with grilling.

Sweet Potato & Kale Salad Bowl with Tahini from I Will Not Eat Oysters

  • Both bowls featured this week include sweet potatoes. Save time by roasting enough for both recipes at once.
  • If you have extra tahini, use it to make hummus.
  • It’s your call whether to use feta in this recipe. If you omit it consider adding diced avocado in it’s place.

Roasted Salmon with Apple Fennel Salad Over Garlicky Kale from Lexi’s Clean Kitchen

  • I’ve had good luck finding frozen wild salmon at Costco. Defrost in the fridge overnight and you’ll have a simple dinner on the table in minutes.
  • If you don’t have time to roast the garlic, sauté whole garlic cloves in olive oil in a medium-low pan for five to ten minutes to mimic the roasted garlic flavor. Keep an eye on it to avoid burning.
  • Spinach would be a good substitute for kale.