Your May 17 meal plan is here.
The recipes, the grocery list, and a Sunday prep plan.
Friends, the avgolemono sauce in this meal plan has been living in my head rent-free since I first shared the recipe. If you grew up eating Greek food or have ever ordered avgolemono soup at a restaurant, you already know what I’m talking about—that silky, tangy, egg-lemon sauce that tastes both rich and bright at the same time. It’s ridiculously delicious.
I built a whole entire meal around it and it’s such a good one! It has ground beef, wilted cabbage, jasmine rice, and that dreamy sauce poured over the top. It’s one of the dinners I’m most excited about recently.
The rest of this week is all over the place, but in the best possible way. There’s a meatless pasta night—creamy rigatoni with chickpeas and caramelized shallots in a coconut milk sauce with no actual cream in it. There is an egg roll-inspired dish, which comes together in one pan in 20 minutes. Lunch is one of my most recent copycat salads with kale, romaine, rotisserie chicken, shaved fennel, orange, pickled onions, feta, and a creamy ranch-meets-greek-yogurt dressing.
Then, there’s a delicious breakfast and snack recipe that you’re going to love.
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: 8 min | Cook: 22 min
For these muffins, everything goes into a blender — bananas, zucchini, eggs, almond milk, maple syrup, vanilla extract, gluten-free flour, and baking powder — and gets blended until completely smooth before the chocolate chips get folded in and the whole thing bakes for 22 minutes. The zucchini disappears into the batter entirely, leaving you with a soft, naturally sweetened, gluten-free muffin that tastes like banana bread and keeps in the fridge all week. Make one batch on Sunday and breakfast is completely handled.
tips & swaps
Use spotty, ripe bananas — the riper the better for natural sweetness
Don’t skip squeezing the moisture out of the zucchini before blending — it keeps the muffins from getting soggy
Sprinkle extra chocolate chips on top before baking for a bakery-style look
Keeps in the fridge for up to 1 week, or freeze for up to 2 months
