My go-to weekly salad for easy meal prep, made with seasonal ingredients and yummy flavors!
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This is part three of my fall squash series, where I'm sharing my favorite squash recipes that trend on this website year after year! This roasted honeynut squash soup with fresh herbs, apples, and garlic is so easy to prepare, and something you will enjoy all season long!
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These chipotle shrimp tacos with my fresh nectarine salsa have been on our weekly meal rotation throughout the whole summer, they are so quick and easy to make under 30 minutes with so much flavor! Keep reading for the recipe!
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This greek lamb meatballs bowl was inspired by my recent CAVA order - I’ve been going so much lately so I tried making it for myself at home and it didn’t disappoint! These meatballs could be paired with just about anything but I went with turmeric rice and naan with hummus, chopped cucumber, tomato, and avocado! Seriously try it!
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Something about me is that I get stuck on the same meal for weeks on end. I’ve been hyper fixated on this cauliflower tzatziki bowl lately and omg it’s so yummy. Made with crispy cauliflower, sweet potatoes, tahini, and an avocado cucumber side - it’s so easy to make in your air fryer in less than 20 minutes. Keep reading for the recipe!
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Make your week easier by meal prepping your salads! Preparing them this way keeps everything fresh and not soggy with the dressing on the bottom of the jar! This greek inspired salad is my favorite. 🤤 Keep reading for the recipe!
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Back at it! We had the best time away this weekend and now that we are back home, it’s back to meal prepping foods that best fuel my body. For me, 2022 has been about healing the relationship I have with food and finding a good balance, and I plan to share more about this in the new year as I continue with mindful eating. Everything I’m meal prepped this week listed below!
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My kale salad era is continuing into the winter with this warm harvest bowl with roasted brussels, sweet potatoes, chick peas, apples, and dried cranberries with a maple tahini dressing. Keep reading for the recipe!
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In effort to use up all of our leftover veggies before our produce stand closes for the winter, I decided to make our favorite roasted butternut squash soup and it did not disappoint. Keep reading for the recipe!
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I decided to mix up my normal kale salad lunch routine with this sweet potato quinoa bowl and it did not disappoint. The best thing about these bowls is that you can create them however your body is craving them - feel free to swap the nuts or protein to whatever you enjoy! I topped mine with my favorite tahini sauce - making a note to share that recipe in an upcoming post. Get the recipe below!
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