Healthy Weekly Meal Plan [Week of 2/16/26]

• 3 cups cooked whole wheat or GF pasta
• 2 cups diced cucumber
• 2 cups broccoli florets cut up small
• 1 1/2 cups grape tomatoes cut in half or left whole
• 1/4 red onion sliced (TIP: soak your red onion in water while your pasta is boiling. This takes out the “bite.”)
• 1 cup feta cheese crumbles
• 20 olives I used kalamata
• 1/2 lemon

Dressing

• 6 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 1-2 tablespoons water
• Sprinkle salt and fresh pepper
• 1 tablespoon fresh oregano or 1/2 tsp dried oregano
• 1 tablespoon fresh basil or 1/2 tsp dried basil
• Sprinkle garlic powder
• Juice from 1 lemon

• 2 tsp butter, vegan butter, or ghee
• 1 tsp olive oil
• 1 cup celery chopped
• 1 ½ cup carrots chopped
• ½ onion chopped
• 3 cloves garlic minced
• ¼ tsp dried oregano
• ½ tsp turmeric
• 1 bay leaf optional, if you have one
• 6 cups chicken broth or stock
• 1 lemon for 2 tablespoons of fresh lemon juice
• 1 1/2 lb chicken tenderloins or boneless, skinless chicken breast
• ½ tsp salt
• 1 cup gluten free orzo pasta
• 2 Tbsp Fresh parsley plus more for garnish
• Fresh dill for garnish
• 1/2 cup Feta optional topping
• 1/2 cup Parmesan cheese shredded, optional topping
• Salt and pepper to taste

For the Cajun Seasoning

• 1/2 teaspoon sea or kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon red pepper flakes optional

For the Jambalaya

• 6 teaspoon olive oil divided
• 1/2 lb chicken sausage sliced – I used fully cooked Andouille Sausage
• 1/2 lb medium sized raw shrimp cleaned and peeled
• 1/2 lb boneless skinless chicken thighs diced
• 1 1/2 cups brown rice
• 1 1/2 cups organic chicken stock or broth (3 cups for stovetop)
• 1 can diced tomatoes 14.5oz
• 1 onion diced
• 3 cloves garlic minced
• 3 stalks celery diced
• 2 bell peppers diced

For the Salmon Bites

• 1 pound wild caught salmon
• 1 tsp Fresh ginger
• 1 lime juice from half, or more to taste
• 5 Tbsp Coconut aminos
• 3 Tbsp Honey
• 1 tbsp Coconut or avocado oil or oil spray
• Salt sprinkle
• garlic powder sprinkle
• Sesame seeds optional garnish

For the Spicy Mayo

• ¼ cup mayo
• 1 Tbsp sriracha
• 1 tsp lime juice
• Water to thin optional

For Bowls

• 2 cups Cooked Brown rice
• 1 cup Mini persian Cucumbers
• 1 cup Shredded carrots
• 2 cups Cauliflower rice
• 2/3 cup Avocado sliced
• Cilantro optional garnish

• 1/4 cup maple syrup or honey
• 1/3 cup coconut aminos
• 1 Tbsp tomato paste freeze your extra paste to use in another recipe!
• 2 tsp sesame oil
• 1/2 tsp sea salt
• 2 cloves garlic minced
• 1 Tbsp fresh ginger finely chopped
• 1 dash crushed red pepper optional, I leave it out for my picky kids
• 1 lb boneless skinless chicken thighs
• ½ Tbsp cornstarch
• 1 Tbsp of water

Crust: 

• 1 cup Gluten Free 1:1 Baking Flour plus extra flour for rolling
• ¾ cup plain Greek yogurt I use fat free
• 1 1/2 teaspoon baking powder
• ¼ teaspoon salt
• Sprinkle of garlic powder
• 1 egg white for egg wash

Toppings:

• 1/2 – 3/4 cup Tomato Sauce or Pizza Sauce 2-3 Tbsp per pizza
• 3/4 cup mozzarella cheese 3 Tbsp per pizza – or less! I have used just one tablespoon or even none, thanks to the ricotta cheese
• 3/4 cup ricotta cheese (3 Tbsp per pizza)
• Sprinkle of oregano garlic Powder, dash crushed red pepper
• 3 Tablespoons Mike's Hot Honey 2 tsp per pizza