I built this week’s meal plan around the One Good Thing challenge for this month: filling half the plate with fruits and vegetables. Hopefully this will spark some ideas on how to pack your plate with plenty of produce. Enjoy!
BAJA STYLE SHRIMP TACOS
When it comes to these tacos, it’s all about the Chipotle Lime Crema that gets slathered on before piling on the rest of the goodies. The recipe also includes a crunchy slaw, which you can double so you have extra on the side. For a side dish, warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa. Add fresh cut pineapple for dessert.
Baby Bok Choy with Pork and Tofu
A longtime blog favorite, this is savory, sweet, and a little bit spicy. Serve over cooked brown rice and it’s a complete meal. Need a side? Sliced cucumbers and radishes doused with rice vinegar, a pinch of sugar, and a crack of black pepper will do.
EASY CHICKEN PAILLARD
Have dinner on the table in a snap. This no-fuss meal looks sort of fancy, but is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate. IF you have any leftovers, lunch the next day will be equally delicious.
TURKEY CHILI STUFFED POTATOES
The combination of tender sweet potatoes with just-so-spicy turkey chili is a good one. It’s a one-dish meal that’s nourishing and flavorful.
BROTHY CHICKPEAS WITH OLIVE OIL GARLIC CROUTONS
These braised chickpeas are a new personal favorite. They taste like comfort in a bowl, lapped in a flavorful broth, topped with crunchy garlic croutons, and finished with a drizzle of olive oil. Nourishing and delicious.
BRAIN-BOOSTING BLUEBERRY SMOOTHIE
Here’s a way to wake up and feed your body and brain. It also happens to be very tasty, too.
SHORTCUT SWEET POTATO HUMMUS
If you make the Chili-Topped Sweet Potatoes, roast an extra one to blend into a creamy dip that relies on prepared hummus for the recipe. It’s great as an afternoon snack or packed into lunches along with crunchy vegetables for dipping.
SHOPPING LIST // WEEK 7
Baja Style Shrimp Tacos
- 3 tablespoons low-fat or non-fat Greek yogurt
- 1/3 cup light mayonnaise
- 1/2 chipotle pepper en adobo
- 1 pound medium peeled and deveined shrimp
- 2 limes
- 1/4 teaspoons chili powder
- 1/2 medium green cabbage
- 2 medium carrots
- 3/4 cup fresh cilantro
- 1 tablespoon extra-virgin olive oil
- 8 corn tortillas
Brown Sugar Baby Bok Choy with Pork and Tofu
- 3 cloves garlic
- 1 tablespoon toasted sesame oil
- 1/3 pound ground pork
- 6 baby boy Choy (about 2 bunches)
- 2 tablespoons soy sauce (or GF Tamari)
- 1 tablespoon seasoned rice wine vinegar
- 2 tablespoons brown sugar
- 12 ounces firm tofu
- 1 to 2 pinches red pepper flakes
- 2 to 3 cups cooked brown rice
Easy Chicken Paillard
- 1 pound boneless skinless chicken breasts (2 large half breasts)
- 1/3 cup all-purpose flour
- 1 tablespoon grapeseed oil or canola oil
- 1 1/2 tablespoons unsalted butter
- 1 large shallot
- 2/3 cup dry white wine
- 2 tablespoons capers in brine
- Turkey Chili Stuffed Sweet Potatoes
- 6 medium sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion
- 3 cloves garlic
- 1 pound ground turkey
- Two 15-ounce cans black beans
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- One 28-ounce can plum tomatoes
- 1/4 cup fresh cilantro
- Favorite garnishes: lime wedges, shredded cheese, sour cream, or scallions
Brothy Chickpeas with Garlic Croutons
- 1 1/2 cups fresh croutons cut from a baguette or other crusty loaf
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, smashed and peeled
- 1 medium yellow onion
- 1 stalk celery
- 2 medium carrots
- 1/2 teaspoon whole fennel seeds
- 1/4 teaspoon red chile flakes
- 3 cups cooked chickpeas (two 15-ounce cans)
- 2 cups chicken broth, ideally homemade (or vegetable broth), plus more as needed
- 1 tablespoon red wine vinegar
- 1/4 cup roughly chopped fresh basil
Brain-Boosting Blueberry Smoothie
- 1 cup milk, low fat cow’s milk or favorite plant milk
- ¼ cup raw cashews or other favorite nuts (see notes)
- 1/2 ripe banana (see notes)
- 1 cup wild blueberries (sold in the frozen fruit section of many markets)
- 1/3 to 1/2 cup fresh or frozen cauliflower florets (or baby spinach or kale leaves)
- 1 teaspoon vanilla extract
Short Cut Sweet Potato Hummus
- 1 small sweet potato
- 1 cup hummus
- 1/2 lemon
- 1 teaspoon sriracha
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