Rest & Relish Meal Plan – January 7 -13, 2019
Rest & Relish Meal Plans include six vegetarian or pescatarian dinners with simple substitutions for vegan and gluten-free diets.
Happy New Year! After a short break in 2018, I’m back with healthy weekly meal plan ideas! We indulged a bit over the holidays, so we need to jump into 2019 with a heavy focus on lean protein and vegetables filled with detox potential.
We’ll continue to add extras for the growing and sometimes picky kiddos! Feel free to alter or switch days around in the meal plan to suit your own scheduling needs!
Rest & Relish Weekly Dinners
Baked Cod with Sauteed Greens.
I was just texting with a friend recently about the benefits of a Mediterranean diet. Fish, vegetables and healthy fats play a huge role in this eating lifestyle and we eat this type of food regularly.
We’re really into collards right now due to the seasonality of this green in our part of the world, as well as the huge health benefits.
Did you know one serving of collard greens provides over your daily requirement of vitamins C and A? They also have an incredible amount of iron, calcium, fiber and minerals.
FYI..Our kids do not like collard greens, so I quickly steam some broccoli for their green fix. Also, our son doesn’t like fish, so he gets chicken. If you’d like to add a carb, microwave a sweet potato!
Vegetable Stir Fry with Tofu.
Stir fry is so easy on a busy weeknight! Saute onions, peppers and mushrooms with any other green vegetables you enjoy. We like broccoli and edamame. Pre-baked tofu is a great option to add in this dish as well and will reduce your prep time.
Season with fresh ginger, salt, pepper and a little tamari (gluten-free!). Add brown rice for added calories.
Lentil Soup with Roasted Cauliflower. We love lentils…red, green, any variety! I’ve been experimenting with original soup recipes and hope to share my own version with you soon! In the meantime, check out my Pinterest page for awesome soup recipes!
Roasted cauliflower is the best! Preheat oven to 450 degrees. Toss cauliflower florets with olive oil, salt, pepper and any other favorite spice (ideas: cumin, turmeric, cayenne pepper). Roast for approximately 25 minutes.
Sheet Pan Salmon and Brussel Sprouts.
Have you tried my Oven Roasted Brussel Sprouts? We eat these delicious sprouts weekly in the cold weather months. Add some salmon to the pan and you have dinner ready in under 30 minutes!
Cauliflower Crust Pizza with Salad.
While our kids love traditional pizza, they’ve really embraced the cauliflower crust pizza. I’ve played around with making my own, but the commercial options available at local stores are quite good!
I usually bake two pizzas on pizza night for variety. We’ll top one with basil pesto, fresh black olives, mushrooms and a little mozzarella. The second will be marinara and a medley of cheeses!
Cook’s night off. Leftovers or out to dinner.
Sunday Night Supper. Did you know that January is Sunday Night Supper Month? I’m using this as an excuse to get out of my lazy Sunday night rut. And it’s just a month, so I can bang a few stellar meals out and go back to the tried & true Snack Supper!
Roast Chicken with Roasted Vegetables is on the menu this week. I’ll probably throw together parsnips, carrots and whatever else I have on hand. The leftover meat will be useful for other lunch or dinner options the following week!
Since I don’t eat chicken, I plan to add some quinoa to my meal for protein. Quinoa is a complete protein and goes with pretty much any meal depending on how you season it!
I hope this meal plan is helpful to you this week. What looks good to you or what would you add? Are there specific types of recipes you would like me to share in 2019?
Please pin my meal plan to Pinterest for your reference and tag @restandrelish on Instagram and Facebook if you make any of my recipes! I would love to see your renditions and hear from you! Happy New Year!
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