Beyond the Kale

Beyond the Kale

Your April 12 meal plan is here.

The recipes, the grocery list, and a Sunday prep plan.

Nicole Keshishian Modic's avatar
Nicole Keshishian Modic
Apr 11, 2026
∙ Paid

I’ve been making these Spinach Feta Egg Muffins on repeat lately and somehow they never make it into a meal plan, which I’ve decided ends now. Make one batch on Sunday and your breakfast is completely handled for the whole week. They’re savory, they’re protein-packed, and me and my boys all eat them happily.

All three dinners this week are just as delicious as they are easy. The 15-Minute Saucy Chicken Satay Bowls are a brand new recipe — ground chicken in a peanut coconut sauce that comes together in literally 15 minutes, served over rice with a quick pickled cucumber salad.

The Greek Chicken Orzo Bowls are my homemade take on a Cava order — marinated chicken breast over orzo with tzatziki, pickled onions, feta, and a tomato cucumber salad. And the salmon bites are golden, crunchy salmon over brown rice with garlicky green beans and a lemon-dill sauce that I want to put on everything.

Lunch is a spin on a caesar salad — crunchy broccoli in place of lettuce, a high-protein cottage cheese caesar dressing, and toasted panko on top. It holds up in the fridge for days without wilting.

Below you’ll find everything you need—the recipes, the grocery list, and a few tips to make the week run smoother. This week’s plan includes:

  • 1 breakfast

  • 1 lunch

  • 3 dinners

  • 1 snack

Click into any recipe below for the full recipe.

Serves 12 muffins | Prep: 5 min | Cook: 25 minutes

My Spinach Feta Egg Muffins are the perfect simple, easy, prep-ahead breakfast that will make your mornings a breeze. Simply prepare a batch (or two, or three) of these ahead of time, stick them in the freezer, and pop them out and reheat them anytime that you need a healthy and delicious breakfast treat.

tips & swaps

  • Spray the muffin tin generously before adding the egg mixture so they release cleanly

  • Fill each cavity just over ¾ full — the eggs puff up in the oven

  • Add a pinch of red pepper flakes for a little heat

  • Keeps in the fridge for up to 1 week, freezer for up to 3 months

👉Get the full recipe.

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