Friends, I have been in a really good groove lately, posting some juicier topics here on Substack (let me know in the comments anything you want me to talk about and I’ll be sure to add it to the list!) and getting out some really great recipes that I’m super proud of. I’m headed to Sweden (follow along on Stories) this weekend after just getting back from London with the boys last week.
But, don’t worry! The meal plan this week is here and it is DELICIOUS. Kind of wish I was going to be home so I could eat it all myself. The lunch in this plan is one of my favorite salads. The snack takes only five ingredients and tastes like a caramel apple but it’s freezer-friendly and much healthier than a caramel apple. And the dinners cover a lot of different ground. One is a healthier and funner version of a comfort classic, one is from a friend’s brand-new cookbook, and one a nice little change-up from Taco Tuesday. Let’s dig in!
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 muffins | Prep: 5 min | Cook: 25 min
Your future self will thank you for this recipe! 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. Plus, this recipe also happens to be naturally gluten-free, grain-free, and vegetarian-friendly!
tips & swaps
Spray the muffin tin generously — feta and egg stick more than you’d expect
Fill each cavity just over ¾ full so they puff cleanly without overflowing
Add crushed red pepper flakes for a little heat
Keeps in the fridge for up to 1 week, or freeze for up to 3 months
