Hey, friends! This week's meal plan offers a little bit of everything. I hope you enjoy all the light summer-y food! I'm so excited about the start of tomato season, and I can't wait to usher it in with Aficionado Farms taxi tomatoes.
As always, underlined recipes are linked, and the rest can be found at the bottom of this post. I've also rounded up all the recipes in this week's meal plan over on Pinterest, on my Weekly Meal Plan Recipes Board.
Wheatgrass, Ginger and Apple Green Smoothie
Chicken cutlet sandwiches with sliced taxi tomatoes, salad greens and thinly sliced red onion, lemony mayo sauce
Make up 2 lbs of chicken while you're prepping this meal. Save half for later in the week. I like to buy chicken at The Fresh Market on Tuesday when it's $2.99/lb.
Breakfast for dinner: Avocado Toast topped with Sunflower Shoots and Eggs
Early Summer Salad with Crispy Cauliflower, Pea Shoots, Peas, and Creamy Lemon Dressing
RECIPES
Wheatgrass, Ginger and Apple Green Smoothie
Ingredients:
1 Handful of wheatgrass
1 Frozen Banana
1 Tsp Ground Ginger (or less, if you'd like it less spicy)
1 1/2 Cups Coconut water
1 Apple, peeled and chopped into large chunks
1 Tbsp Natural Peanut Butter
1 Cup ice
Directions:
Blend all ingredients together until smooth
Early Summer Salad with Crispy Cauliflower, Pea Shoots, Peas, and Lemony Mayo Sauce
Ingredients:
Roasted cauliflower
2 Large hands full of salad greens
1 Handful of the most tender pea shoots
1/2 Cup thawed frozen peas
Creamy lemon dressing
Directions:
Roast cauliflower according to these directions.
In a large bowl, toss salad greens with pea shoots and peas. Set aside.
Mix the creamy lemon dressing using these directions.
Pour the dressing around the sides of the bowl with the salad greens. Toss gently to coat.
Serve on a plate with the cauliflower either on the side, or on top of the salad.
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