Meal Plan Mondays {Vegetarian Week}

Whether you're a vegetarian or not, it's hard to dispute the evidence that a plant-based diet is overall good for your health.  A vegetarian diet SHOULD BE high in fiber and whole foods.  If you're considering dabbling in this type of diet, give this week's meal plan a spin!  You won't miss out on flavorful foods, that's for sure.

Breakfast:

Peanut Butter Protein Pancakes

(make ahead - they keep in the fridge or freezer throughout the week for a quick breakfast)

Lunch:

Fried Rice Quinoa

Dinner #1:

Polenta-Stuffed Poblano Rellenos

Dinner #2:

Portobello Burgers with Roasted Tomato Goat Cheese Spread

Dinner #3:

Vegan Cheddar and Roasted Broccoli Soup

with

Arugula Pear Salad

Dinner #4:

Indian Butter Chickpea Lettuce Wraps

Dinner #5:

Butter Bean and Mushroom Fajitas with Roasted Avocado and Green Chile Cilantro Cream Sauce

Cocktail:

Cava Sangria

Dessert:

Sweet Coconut Loaf Cake

80--- Watermelon and Cucumber Salad with Mint, Pistachio, and Feta Pesto

This is like a pre-game for summer.  We aren't quite there but you can taste it! So, you'd better get those taste buds ready too.

Watermelon and Cucumber Salad with Mint, Pistachio, and Feta Pesto
Serves 4

4 cups cubed watermelon (1/2" cubes)
1 english cucumber, chopped
1/4 cup finely diced red onion

PESTO
1 oz shelled salted pistachios
4 oz reduced fat crumbled feta cheese (you may use regular if you desire)
1 tbsp red wine vinegar
1 tsp avocado oil
10 fresh mint leaves

In a small food processor, combine pesto ingredients except for feta.  Chop finely.  Transfer to a small bowl and fold in feta crumbles. 

Toss salad ingredients together in a large bowl and add pesto.  Stir gently to coat.  Refrigerate for 30 minutes prior to serving.

Nutrition info per 1/4 recipe: 154 calories, 5.5 g fat, 9 g protein, 22 g carbohydrates, 2 g fiber

80--- Jicama Fries {Air Fryer Recipe}

If you haven't fallen in love with jicama yet, it's time.

Jicama is a fantastic root vegetable.  It is low in calories, but contains a great amount of fiber  (6.5 grams cup) along with vitamin C, folate, magnesium, and potassium.  It is a bit sweet and super crunchy.  Most commonly it is used in salads or salsas, like my Jicama Chopped Salad.

You can roast jicama as well!  I have made this recipe in my oven before, but I now prefer the air-fryer method for ease.  If you do not have an air fryer, the oven works just fine!  The fries stay crisp on the inside yet being golden brown on the outside.

Jicama Fries
Serves 3

1 large jicama, peeled (I like to use a paring knife) and sliced into 1/4" sticks
1/2 tsp smoked sea salt flakes (regular sea salt is a fine substitute)
1/2 tsp ground cumin
1/2 tsp chili powder
Olive oil spray

Preheat air fryer (or oven) to 400 degrees.  In a small bowl spray jicama with olive oil spray then toss with spices to coat evenly.

Cook for 15 minutes in the air fryer or 20 minutes in the oven, until lightly browned.

Serve with a side of guacamole or salsa for dipping.

Nutrition info per 1 cup: 49 calories, 0 g fat, 1 g protein, 12 g carbohydrate, 6.5 g fiber

Meal Plan Monday {Lindsay's Week}

Meal Plan Monday are a new feature to the blog!  Each Sunday I will post a meal plan for your week so that you can shop, prep, and hit the ground running on Monday with healthy choices (8020 style of course).

Each week look for one breakfast, one lunch (prep-ahead), and FIVE dinner ideas.  And just to make it well-rounded, I will add in a dessert  and cocktail recipe too!

This week is appropriately named Lindsay's Week because it is a round up of my favorite macro-friendly choices! There's a little Mexican flare in this week too because (1) it's amazing and (2) Cinco de Mayo!

Let's do this!

Breakfast: 

High Protein Pumpkin Overnight Oatmeal

Lunch:

Caesar Buddha Bowl with Chicken Mushroom Meatballs

(Note: use alternative chickpea or lentil pasta if unable to find Banza near you)

Dinner #1:

SUPER Simple Socca Sheet Pan Pizza with Simple Cauliflower Cream Sauce

Dinner #2:

Spicy Chipotle Turkey Tamale Pot Pies

Dinner #3:

Crock Pot Smokey Turkey, Bean, and Sweet Potato Soup

Dinner #4:

Tortilla Pizzas

(add grilled chicken for extra protein boost)

Dinner #5:

Shredded Fish Tacos with Creamy Avocado Slaw

Cocktail:

Strawberry Beer-Garita

Dessert:

Rice Pudding Pops

20--- Carrot Ginger Mimosas

Looking for something special for your brunch table? These springtime mimosas are just the thing.

Carrot Ginger Mimosas
Serves 4

2 cups 100% carrot juice
1 cup 100% apple juice
2 tsp minced ginger (from a jar works best)
1/4 tsp salt
16 oz extra dry champagne
Parsley for garnish

Combine juices, ginger, and salt in a blender.  Mix until combined.  Pour through a fine mesh strainer into a spouted bowl or pitcher.

Pour 4 oz of juice into a serving glass and top with 4 oz of champagne. Garnish with a sprig of parsley.

80--- Easter Brunch Ideas

Maybe you're trying to continue with those healthy eating resolutions............

Maybe you're saving some room for chocolate eggs and bunnies...........

Regardless of your reason, here are a few HEALTHY recipes for your Easter brunch!

Kamut Fruit Salad

Asparagus Blue Cheese Frittata

Wheat and  Berry Puffed Pancake

Carrot Cake Oatmeal

80--- Turkey Sausage and Zucchini Meatballs {Macro Friendly}

These delicious meatballs have the added surprise of veggies.....and along with that comes fiber, vitamins, and minerals!  Don't "hide" your vegetable additions: boast about them! Let your family, kiddos, co-workers, etc know how fantastic veggies can be!

This recipe makes large meatballs- or a large quantity of smaller meatballs- which makes them great for freezing (on a sheet pan in the freezer, then transfer to a gallon size freezer bag) and reheating for meals or lunches later.

Turkey Sausage and Zucchini Meatballs
Makes 24 large meatballs

1 yellow onion, finely chopped (I used my food processor)
3 cloves garlic, finely chopped
1 lb ground Italian turkey sausage
1 1/2 lb lean ground turkey burger
2 Tbsp balsamic vinegar
2 Tbsp finely chopped fresh oregano
2 Tbsp finely chopped fresh basil
2 small zucchini (1/2 finely shredded, 1/2 grated)
1/2 cup cornmeal
1 egg
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp smoked paprika

Combine all ingredients (by hand works best) in a large mixing bowl. Cover and refrigerate for 1 hour (or up to one day).  

Preheat oven to 400 degrees.  Spray a muffin pan (regular size) with olive oil spray.  Use a 4 Tbsp cookie scoop (or measuring cup) to scoop out mixture and use your hands to roll into balls.  Place balls into the muffin pan.  Note: you may also use a smaller muffin tin for making smaller meatballs; yield will be ~36.

Bake for 20-25 minutes, flipping meatballs halfway.

Serve with your favorite sauce, on pasta, or on a salad, or in sandwich, or wrap.............

Nutrition info per 1 meatball: 83 calories, 3.5 g fat, 10 g protein, 2.5 g carbohydrates, 0.5 g fiber