I’ve been reunited with my Vitamix and Keurig. I have a kitchen full of groceries, and I can finally get back to cooking with you!

Monday: Honey Mustard Lentil Vegetable Salad: This is a really simple, and healthy recipe that can be made earlier in the day, as it gets better with time. To make this a bit heartier, serve on top of quinoa or another grain, and /or serve with a protein like roasted chicken or white fish.

Tuesday: Mango Curry with Chickpeas: Really looking forward to this one! There are a few steps that might seem unnecessary (like toasting the spices), but they can all be done in the same pan. I think shrimp, chicken, or tofu would be great additions for added protein.

Wednesday: Korean style Tofu Bulgogi: If tofu isn’t your thing, just follow this recipe using thinly sliced chicken or beef.

Thursday: Honey Mustard Chicken Salad: This recipe is satisfying, and quite tasty. The dressing comes together very quickly, and is so much healthier than a purchased option. The meat can be replaced with vegetarian/vegan options such as tempeh, seitan, beans, or meat free “meat.”

Friday: Paleo Buffalo Chicken Casserole: Easy, easy, and paleo/Whole 30/gluten free. Spaghetti squash is so easy to cook. I like to put the entire squash in the oven at 400° for an hour, let it cool to the touch, and then cut it. Cutting a raw squash can be a bit of a production…at least for me. And since you’re saving your carbs with this meal, you can enjoy this with some cornbread.

Saturday: Taco Salad with Creamy Cilantro Dressing: Whole 30, gluten free, and dairy free (if you want it to be). Who doesn’t like the flavors in tacos? Making tacos into a salad bumps up the amount of veggies you eat, and (hopefully) means you can reduce the amount of chips and tortillas…and have a few margaritas. You can skip the dressing and use guacamole and salsa as your dressing, which is what I typically do.

Sunday: Easy Lean Curry Burgers: This recipe is for 2 lbs of meat, btw. The flavors in these burgers are so good, and you can increase the spice to make them hot. These can be eaten on buns, on top of a salad, or with rice.

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