Healthy Weekly Meal Plan [Week of 9/29/25]

• 1 lb chicken breasts cooked through and diced
• 8 slices turkey bacon cooked and crumbled
• 2 apples chopped
• 2 pears chopped
• 1 head kale or spinach or a mix of both
• 1 1/3 cup Matchstick carrots
• 1/2 cup Pecans chopped
• 1/2 cup feta cheese optional

For the dressing

• 4 tablespoons extra virgin olive oil
• 2 1/2 tablespoons maple syrup
• 2 1/2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Sprinkle salt and pepper

For the Pot Pie

• 3 teaspoons butter or vegan butter divided
• 1 ½ lbs chicken breast or tenderloins diced up small and seasoned with salt and pepper
• 1 cup carrots diced
• 1 cup celery diced
• 1 cup yellow onion diced
• 3 cloves garlic minced
• ¼ cup gluten free 1:1 baking flour
• ½ cup almond milk
• 1 cup chicken broth or stock can sub veggie broth
• ¼ – ½ teaspoon salt to taste
• Dash black pepper
• Dash dried thyme
• ½ cup frozen peas

For the Biscuit Topping

• 1 cup gluten free 1:1 baking flour*
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons butter or vegan butter melted
• ½ cup + 2 tablespoons almond or cashew milk

For the Tacos

• 1.5 lbs flank steak trimmed of any fat and sliced thin – about 1/2 inch strips
• 1 lime
• 2 tsp olive oil
• 2 cloves garlic minced
• 1 tablespoon salt free taco seasoning
• 10 oz. can of diced tomatoes with green chilies
• salt to taste
• 2 tbsp cilantro
• 1 package corn tortillas warmed
• Optional toppings: avocado, cilantro, plain Greek yogurt

For the Cilantro Lime Slaw

• 2 cups coleslaw mix or chop your own cabbage
• 1/4 red onion cut into skinny strips
• 1/2 jalapeno diced and seeds removed
• 2 tbsp cilantro
• 1 lime
• 1-2 tsp maple syrup or honey
• chili powder optional

For the Homemade BBQ Sauce:

• 1/2 cup tomato paste
• 1/4 cup coconut aminos can sub low sodium soy sauce if not gluten-free
• 3 tablespoons pure maple syrup
• 2 tablespoons apple cider vinegar
• ½ tablespoon yellow mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Sprinkle sea or Himalayan salt and black pepper

For the Chicken: 

• 1/4 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon paprika
• Sprinkle pepper
• 1 -2 pounds boneless skinless chicken tenderloins or chicken breasts cut into smaller strips or chunks

For the Slaw: 

• 3 tablespoons cilantro
• 4 cups coleslaw mix or chop your own cabbage
• 1/4 red onion cut into skinny strips
• ½-1 jalapeno diced and seeds removed
• 4 teaspoons maple syrup or honey
• Juice from 2 limes
• 1 teaspoon olive oil
• Sprinkle of salt

• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Sprinkle of pepper
• 2 pork tenderloins 1-1 ½ pounds each
• 2 teaspoons olive oil or olive oil cooking oil spray

• 3-6 lbs organic apples roughly chopped away from the core; peeling is optional!
• 1/3 cup water

• 2 teaspoons sesame oil
• 2 tablespoons grated or finely chopped ginger
• 1 1/2 tablespoons minced garlic
• 4 cups stock I used chicken, but vegetable would also work
• 3 1/2 cups water
• 1 1/4 lb skinless bone-in chicken thighs (you can sub boneless)
• 1/3 cup coconut aminos
• 2 ramen noodle cakes
• 1-2 cups finely chopped baby bok choy greens or finely chopped baby kale
• 1-2 cups shredded carrots
• Himalayan or sea salt
• 1/4 cup chopped scallions or chives for optional garnish
• Fresh chili paste or sub sriracha
• 2 soft boiled eggs for garnish