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Are you assessing your healthy eating plans with the change in seasons? Let us help you with that. Try our skinny chicken stuffed sweet potatoes, Cajun spiced vegetables or an easy sausage and vegetable sheet pan dinner. Finish it all off with an easy banana Nutella milkshake.
I find the change in seasons is a great time to reassess our diet. We eat seasonally, and I work out a healthy eating plan for the week on the basis of what is available in my local farmer’s markets. I like this approach to eating. I feel we eat better, and whilst I know I can buy anything I want at the supermarket, if the produce is not in season it either has to be transported vast distances or has been in cold storage forever. I like knowing my produce has only just been picked. And I really like the signs at the market that proclaim “Picked yesterday”. If I haven’t grown it myself I want to know it is as fresh as possible.
Our menu this week is packed full of variety and heaps of vegetables to help you develop your own healthy eating plan. Enjoy!
Spring Menu Plan
Sunday: Skinny Chicken Stuffed Sweet Potatoes via Art From My Table
Monday: Cajun Roasted Vegetables with Cheesy Grits via Vintage Kitty
Tuesday: Italian Sausage & Veggie Sheet Pan Dinner via Carrie’s Home Cooking
Wednesday: Slow Cooker White Chicken Chili via Kleinworth & Co.
Thursday: A Simple Bolognaise Sauce via me
A Little Something Extra
Easy Roasted Green Beans via The Gingered Whisk
Banana Nutella Milkshake via Smart Little Cookie
Autumn Meal Plan
Sunday: Spiced Scrambled Eggs
Monday: Chicken Breast baked in a bag with mushrooms, butter, white wine & thyme. Served with mashed potato and steamed corn on the cob.
Tuesday: Walnut & Blue Cheese Pasta (this one is in development and will appear soon, I promise.)
Wednesday: Easy Oven Baked Fish Nuggets, served with Easy Baked Sweet Potato Chips and boiled green peas.
Thursday: Pork with Lentils, from Madhur Jaffrey’s Curry Easy. Served with brown rice.
Bon Appetite!
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