Meal Plan Menu | Week of 3/19/18
Spring is almost here! Enjoy healthy meal plans filled with fresh family meals that incorporate the best fruits and veggies of the season.
We are eagerly awaiting spring and warmer weather, and luckily, the first day of spring is right around the corner – on Tuesday, as a matter of fact! Not only do we have our sights set on warm temperatures, we’re also anticipating the produce that will be popping up in the markets – peas, asparagus, artichokes, herbs, radishes, etc. (To see what other produce is in season, check out our Veggies by Month Chart and Fruits by Month Chart.)
The coming of spring means more fresh family meals that utilize the best that the season has to offer, and healthy meal plans that are good for you but also packed with lots of flavor.
And of course, like all of our other weekly meal plans, we make sure that each week’s dinners are easy to cook and will help you save time and money in the kitchen. This week is no exception – we’re loading up the menu with fresh veggies and fruits, colorful dinners, and quick-cook recipes. Continue reading to see our meal planning tips of the week and the full meal plan menu!
If you’re looking to eat healthy and fresh this season and to bring mealtimes to life, taste test our meal plan service for free here. Or use code BLOOM18 from now until Wed 3/28 to get 20% off any meal plan subscription! We’re here to make it healthy and easy for you, so if you’re in, sign up here:
“My cooking has inspired so many of my friends to get healthy and / or save money by cooking at home. Cook Smarts makes it easy for me!”
– Jessi J. (Member since Jan 2015)
All meals come with gluten-free, paleo, and vegetarian options, as well as a grocery list and optional weekend prep steps.
Meal Planning Tips
- If you opt for fresh pineapple this week, one pineapple can be turned into two different meals. Use part of it for a fresh, unique salsa to go with steak, and another part for a simple breakfast-for-dinner fruit salad.
- Parsley not only adds color to meals, but also fresh herbal flavor. However, one bunch can seem like too much, which is why we like to stretch it out across a few meals to reduce food waste. This week, we use it in pasta, eggs, and salad.
- When you have some free time over the weekend, chopping veggies, cooking grains, and making sauces can really make dinner come together quickly over the work / school week. We include all of these in this week’s Weekend Prep Steps to ease you into a stress-free week.
- Leftover fruit can be turned into delicious and healthy breakfast smoothies! They are such a simple way to get your intake of fiber, protein, and fat. Our free Best-Ever Smoothie recipe book includes a formula to make a variety of smoothies.
- If you have any steak leftover, slice it up and turn it into our community-favorite Steak Sandwich recipe. Topped with a homemade chimichurri sauce and broiled bell peppers, and served alongside some chips, this meal makes leftovers seem new and fresh!
On the Menu
In this classic Italian pasta with seafood, a few key ingredients are allowed to shine. There’s no need to make a separate sauce for the dish when the flavorful cooking liquid gains flavor from garlic, wine, parsley, and lemons. Serve alongside a citrus-y green salad, and you’ll feel like you are dining at an Italian trattoria!
We use the delicious combo of garlic, parsley, and lemon in our paleo recipe as well – Seafood Stew with Sausage & Clams. Hearty and light at the same time, this tomato-based stew is perfect with the green side salad. Our vegetarian meal plan recipe tops toasted breadcrumbs and a fried egg on a rustic Lemon Garlic Linguine pasta dish.
Simple and fresh, this dinner just screams, “Spring!” It is super fresh and colorful, and really makes us look forward to warmer weather ahead. Fire up the grill – if the weather cooperates – for this Marinated Mojo Skirt Steak, then top with a fresh pineapple salsa, and serve with asparagus and quinoa.
Paleo folks will be skipping the quinoa, while vegetarians will be enjoying Quinoa Bowls with Cajun Tofu, Black Beans, Asparagus & Pineapple Cucumber Salsa.
We love brinner meals not only because they’re tasty but also because they are so quick to make! In 30 minutes, you can enjoy a filling breakfast wrap filled with scrambled eggs, deli ham, bell peppers, and feta cheese. A seasonal fruit salad of blood oranges, pineapples, and berries make it even easier to get dinner on the table quickly and effortlessly.
Our paleo members will be making a Ham & Bell Pepper Frittata instead of wraps, and our vegetarian members will swap out deli ham for zucchini.
This Lebanese salad is filled with a variety of textures and flavors that make every bite as satisfying as it is unique. Tomatoes, cucumbers, and crisp salad greens pair well with crumbled pita chips. For more bulk, we add leftover quinoa from Tuesday and pan-fried chickpeas tossed with za’atar, a delicious Mediterranean spice blend.
Paleo folks will be enjoying a Greek Salad with Chicken & Avocado instead – a just-as-delicious alternative that still features a creamy tahini dressing and za’atar.