Healthy Weekly Meal Plan [Week of 8/31/26]

For the Salad

• 8 cups Spring Mix
• 4 cups cooked chicken breast diced
• 1 1/2 cup Grape tomatoes sliced in half
• 1 package Apple Chips – I use the Bare brand use 2 Tbsp per salad
• 1/4 cup red onion sliced
• 1/2 cup Gorgonzola cheese
• 1/2 cup Candied Pecans see recipe below

For the quick candied pecans

• 1 Tbsp brown sugar or coconut sugar
• ½ cup pecans

For the dressing

• 1/2 cup avocado oil
• 1/4 cup white balsamic vinegar or white wine vinegar
• 2 Tbsp honey
• ½ tsp dijon mustard
• 1/2 apple fuji or honey crisp, diced
• Pinch salt, garlic powder, onion powder, and ground ginger to taste

• 2 pounds steak ribeye, NY Strip, or filet mignon cut into bite-sized pieces -I prefer NY strip or filet.
• 1 ½- 2 teaspoons kosher salt
• 1/4 tsp of black pepper optional
• ½ tablespoon avocado oil
• 3 tablespoons butter
• 4 garlic cloves minced
• 2 T finely chopped fresh parsley optional, but yum

• 3-5 pounds russet, Yukon gold, or red potatoes
• 1/4 -1/3 cup vegan butter or ghee or regular butter if you aren’t dairy free
• 1-2 cups chicken broth or veggie broth for vegan
• Garlic optional
• Salt & pepper

• 1 lb Brussel Sprouts washed and dried
• Olive or avocado oil or avocado oil spray
• 2 Tablespoons Shaved Parmesan or pecorino romano
• ¼ tsp salt
• 2 slices nitrate free turkey bacon diced up small
• drizzle Hot honey

• 1 onion diced
• 1 large or 2 small green bell pepper diced
• 1 pound ground turkey chicken, or beef
• 14 oz petite diced tomatoes with jalapeños 1 can
• 1 cup black beans
• 1 cup frozen corn
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt or to taste
• Optional toppings: Greek yogurt, avocado, shredded cheese

• 2 lbs boneless skinless chicken thighs cut into 1 inch pieces, can sub chicken breasts
• avocado oil cooking spray
• salt to taste
• 2 garlic cloves minced
• 1 Tbsp fresh ginger minced
• 2 Tbsp bourbon or sub apple juice
• 1 1/2 Tbsp brown sugar or coconut sugar or sub maple syrup
• 2 Tbsp maple syrup
• 2 Tbsp naturally sweetened ketchup
• 1 tsp rice vinegar or apple cider vinegar
• 1/2 cup water
• 1/3 cup coconut aminos or tamari can sub soy sauce if not gluten free
• 1 Tbsp cornstarch can sub arrowroot for grain free
• 2 Tbsp green onions sliced, for garnish

• 1 1/4 pounds wild Alaskan Salmon
• 4 teaspoons olive oil
• Zest of 1 lemon
• Himalayan salt

• avocado oil spray
• 1 lb lean ground beef or other lean ground meat Use 90% lean or higher to prevent too much grease in the pan
• 4 gluten free tortillas Mission brand are my fave, can sub regular flour tortillas if not gluten free
• 4 slices American cheese or your favorite cheese
• 1/4 cup red or white onion thinly sliced or diced
• salt and garlic powder to taste
• 1/4 cup dill pickles for topping
• 1/2 cup shredded romaine or iceberg lettuce for topping

For the sauce:

• ¼ cup plain low fat Greek yogurt
• ¼ cup naturally sweetened ketchup
• 1/2-1 Tbsp maple syrup You can omit
• 2 Tbsp yellow mustard
• 2 tsp mayo
• 1 Tbsp pickle juice
• sprinkle salt, garlic powder, onion powder, and paprika to taste