Healthy Weekly Meal Plan 11.26.16! A healthy weekly meal plan featuring a Winter Kale Salad with Butternut Squash, Persimmon and Spinach Salad, a Spinach Mushroom Artichoke Galette and more!
Happy Saturday, everyone! I hope everyone had a fabulous Thanksgiving Day holiday! Who went shopping on Friday? Any good deals? I haven’t braved the stores the day after Thanksgiving in ages! If anything, I’m waiting for Cyber Monday. . but I guess all the sales and deals have already started!
Well, I can’t believe Thanksgiving is gone and now we are heading into December! where on earth did this year go? Everything went by so fast!
I’m hoping you ate like a king on Thanksgiving (and maybe even the few days heading up to Thanksgiving) so we’re keeping it light this week for the meal plan. And do you have any leftover persimmons? If so, there’s a fabulous Persimmon and Spinach Salad you have to try!
And did you make homemade pie on Thanksgiving?! If you did, I’m showing you another easy way to make a flaky, homemade crust using your food processor! Check out my Spinach Mushroom Artichoke Galette down below!
And be sure to check out my blog on Monday and Wednesday of next week! Wednesday, 11/30, I’ll be giving away a brand new MINI stand mixer from KitchenAid. Don’t miss it!
Winter Kale Salad with Butternut Squash and Farro from Lauren Kelly Nutrition.
Persimmon and Spinach Salad from Flavor the Moments.
Prep Tips: The pecans may be toasted ahead of time and the dressing may be made in advance. Serve as a side dish or with grilled chicken to make this a substantial meal!
Southwestern Chicken and Kale Salad from greens & chocolate.
Prep Ahead: You can pretty much prep this entire salad ahead of time. Just add the dressing once ready to serve.
Roasted Beet and Orange Salad from Spoonful of Flavor.
Spinach Mushroom Artichoke Galette from me!
Original Content provided by Hip Foodie Mom