Woot woot – here is week 2 of this heathy weekday blog series! Last week’s blog seemed to be a hit, so I’m exited to continue sharing meal plans with you! If you missed it, check out THIS post where I explain what exactly this new blog series is!
Side note about this past week…
This past week was my last week with Brandon before he left for two months. We tried to fit in all the fall activities after school since he is going to miss so many this season. On Tuesday we went to the apple orchard, which is seriously such a fun and cute activity. The farm we go to allows you to eat apples as you pick so you can figure out which variety you prefer – so nice right?! However, by the time we were done picking apples, we were both stuffed! I had planned on us having the Mediterranean veggie pasta leftovers, but instead I whipped up a raw bruschetta and we drank wine on the patio. I have no regrets! But for you, having bruschetta one day may not be enough to eat for dinner lol, I would suggest eating:
- Mediterranean Veggie Pasta Monday & Tuesday
- Mozzarella Stuffed Meatballs Wednesday & Thursday
- Quick Salmon (I was going to do THIS marinade and then plop it in my air fryer or oven) paired with a salad for Friday
The Weekday Meal Plan: September Week #2
Vegan Overnight Oats:
Recipe is found here: Easy Overnight Oats with Chia
I used pretty much all almond milk, no water. I don’t add maple syrup. I topped with walnuts and mixed blueberries, blackberries, and raspberries (which I don’t add until the morning before heating). I like to microwave my oats in the morning!
This original recipe I use and have tweaked over the years used to be on the F-Factor website before they came out with their 20/20 powder. I believe this original recipe has since been removed. This recipe is for one serving, I usually double this:
- 4 egg whites
- 4 GG crackers pulverized (or 6 tablespoons GG sprinkles pulverized)
- splash of almond milk (I don’t measure, just eyeball)
- vanilla extract
- 1/4 tsp baking powder
- dash of cinnamon
- Toppings: mixed berries, sukrin fiber syrup, almond butter
*Pre-heat a pan on the stove on medium-high heat with coconut oil spray. Whisk everything except the toppings in a bowl. Whisk until well combined. On a hot pan, make your pancakes as you would using normal pancake mix. Top with the goodies and enjoy!
*I make a big batch of this and eat it throughout the week, I don’t have time to cook before work
Lemon Lentil Salad:
Recipe is found here: Lentil Salad with Lemon and Fresh Herbs
I followed this exactly and it was amazing! Since I’m not a hardcore vegan (I only eat whole foods plant based on Mondays and Tuesdays), I personally would add a little extra virgin olive oil as a dressing. But I forgot to do this both days, and it was still delish!
Asian Shrimp Salad:
Inspired by my Asian Style salad in THIS blog post giving you 10 salad ideas, here is a twist on my usual asian salad:
- 4oz shrimp (cooked in my air fryer)
- blanched green beans
- shredded carrots
- green onion
- 1/4 avocado
- mixed lettuce
- Makota Ginger Dressing
Mediterranean Veggie Spaghetti:
Recipe is found here: Mediterranean Vegetable Spaghetti
This recipe was so good! I used edamame noodles instead of brown rice spaghetti. I also subbed artichoke hearts instead of olives since Brandon doesn’t like olives. I used a bunch tomatoes from our garden (I did not discard the seeds) and since I used so many tomatoes, I didn’t add cherry tomatoes at the end. Next time I am gong to add lentils or mushrooms for more of a “meaty” taste.
This was inspired by THIS recipe, but I didn’t measure anything and I didn’t cook my bruschetta.
- Fresh tomatoes from our garden, diced
- minced garlic
- extra virgin olive oil
- balsamic vinegar
- Himalayan salt
- red pepper flakes
- thinly sliced basil
- whole what olive oil rosemary bread
*mix everything together except for the bread. Allow to sit for 5-10 minutes. Slice the bread into thin pieces. Top the fresh bread with the raw bruschetta. We also had fresh mozzarella on the side which was amazing. Pair this small meal with wine and you’ve got yourself an impromptu date night.
Mozzarella Stuffed Meatballs:
Recipe is found here: Tanya Zuckerbrot’s Mozzarella Stuffed Meatballs
*This is a staple in our house! I always half the recipe so it makes 4 servings. I use 93% lean organic ground turkey. I always use Rao’s marinara. I also usually top this with zucchini noodles, but Brandon’s favorite is spaghetti squash, and since it was his last week here, we did the squash. We roast the spaghetti squash with a sprig of rosemary underneath it, which really elevates the flavor!
That’s my past week meal plan! I’m so glad that this was helpful to so many of you last week, I hope this week gives you more heathy meal inspo!
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I am not a physician or Registered Dietician. Some blog posts discuss healthy eating and exercise, and the purpose is to share my personal journey and experience with diet and fitness. As always, consult a physician before making any changes in diet or exercise. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.