Your August 16 meal plan is here.
The recipes, the grocery list, and a Sunday prep plan.
Friends, I am back from London and I have so much to tell you. I’ve been there a few times, but this time I took the boys and we had such a fun-filled week. The food was incredible as always and we did all the things they wanted to do. I can’t wait to share more about our trip so make sure to follow along on Instagram (in the meantime, I have shared my tried-and-true just got back from a trip routine that makes me feel like a human again).
But first, the meal plan, because the week waits for no one. I’m home, I’m back in my kitchen, and this week’s plan is a GOOD one. The steak bowls are one of my favorite bowl meals I’ve made in a while and a great way to use up all that zucchini. I’ve got a great quick and easy dumpling recipe that doesn’t require a bunch of preparation. And another dinner that looks so impressive but it is totally doable!
Lunch this week takes 10 minutes to make using a fun hack. The snack is a cake with a protein boost that I make in one bowl and love enjoying with my afternoon matcha.
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.
12 servings | Prep: 10 min | Cook: 30 min
If you’ve made egg muffins before, this is a fun twist that adds tortilla to give it that “pinwheel” effect. These are my protein packed Pinwheel Egg Cups; they’re savory, hearty, and perfect when you need a grab-and-go breakfast for busy mornings. Made with Italian sausage, sautéed veggies, fluffy eggs, and melty mozzarella cheese, each bite has the cozy flavor of a mini quiche. They come together super easily with just a handful of ingredients in a muffin tin and make the perfect high-protein breakfast to meal prep and grab as you head out the door.
tips & swaps
Roll the tortillas as tight as possible before slicing so the pinwheels hold their shape in the tin
Turkey or chicken sausage works as well as Italian sausage
Let them cool fully before storing — stacking them warm causes them to get soggy
Keeps in the fridge for up to 5 days, or freeze for up to 2 months
