This meal plan was on the shorter side because I was I Florida for the second half of the week! The Sunday before was Easter which makes it even shorter! The meals we did have at home were delicious though, so here they are:
Monday- Turmeric Chicken Skewers with Cilantro Coconut Lime Dip, Brown Rice, and Grilled Zucchini
We have kebobs a lot in the summer, but these were hands down the best I’ve ever had! I usually use chicken breasts when grilling but used chicken thighs in this recipe which made a huge difference! The coconut lime sauce was similar to a tzatziki sauce, and mixed well with the brown rice. The zucchini was grilled to perfection by Michael, making it a well-rounded and absolutely delicious dinner.
Tuesday- Warm Spring Salad
This quinoa salad was loaded with vegetables but includes a pop of sweetness from the strawberries. On its own it’s relatively low in protein, but I added a can of chickpeas to increase the protein content. I ate it warm, but I’m sure it would be great served cold too!
Wednesday- Salmon with Southwestern Black Bean Salad
I am obsessed with this black bean salad! It makes a great side for any protein and is super easy and quick to make. This would also be a great salad for lunch because the black beans make it high in protein.
And that’s it! The rest of the week was me going out to dinner and enjoying meals and snacks by the water!