Want to know what you’re missing out on in Prescribe Community? We’re sharing a meal plan each week for you! Here’s the deal: we’re sharing how we eat. We’ll be giving you five dinners to make each week. Do we make fiver dinners every week? No, but sometimes we do, and hey that’s the hardest time of day for us so we thought we’d make it easy for you. Don’t eat meat or don’t like a certain ingredient or flavor? Feel free to make this your own! If you’re not sure how, we’re always available on the discussion board in Prescribe Community. This sneak peek is on us, but if you could use some dinner inspiration in the future, + a whole lot of other bells and whistles, be sure to join us in Prescribe Community for just $20/month.
Let’s get to it! We’re sharing two recipes from bloggers and the rest from Prescribe Community are shared below.
MONDAY: Hummus Collard Wraps [below]
TUESDAY: Blackened Salmon Tacos with Creamy Avocado Slaw (one of our favorite from Nourish Move Love)
WEDNESDAY: Chipotle Stuffed Sweet Potatoes [below] THURSDAY: Grilled Go-To Chicken [below] with Avocado Dill Potato Salad (our go-to side from Edible Perspective)
FRIDAY: Chipotle Shrimp Tacos [below]
If you’re really feeling on top of the prep game, make a batch of Figgy Oatmeal Muffins [below] for a grab-n-go breakfast or snack. Need a super easy breakfast idea? Try this PB & J Overnight Oats [below] thanks to Sweet and Strong Blog.
- 2 collard leaves
- ½ cup hummus
- 10 asparagus spears, roasted or raw
- ½ cup cucumber, peeled and sliced into short thin strips
- 1-2 carrots, peeled and sliced into short thin strips
- ½ cup zucchini, sliced into short thin strips
- ½ cup radish, sliced into short thin strips
- ½ cup red cabbage, sliced thin
- ½ avocado
- micro greens, sprouts or baby greens
- Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.
- Place collard leaves on a flat surface, spread ¼ cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.
Special shout out to Eating Bird Food for this amazing recipe!
- 4 medium sweet potatoes, scrubbed and dried
- 1 cup canned black beans, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons cumin
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ small red onion, diced
- 1 garlic clove, minced
- ½ cup corn kernels
- 1 jalapeno, seeded and diced
- 3 radishes, stemmed and thinly sliced
- 1 cup arugula
- 1 avocado, diced
- ½ cup cilantro leaves, chopped
- Juice of one lime
- Freshly ground black pepper, to taste
- Creamy Chipotle Sauce (see below)
- Preheat the oven to 400 F and line a baking dish with parchment paper. Pierce a the sweet potatoes with a fork or paring knife. Place them in baking dish and roast for 35 to 45 minutes, or until the skin is getting crispy and the potatoes ooze a bit.
- While the potatoes are roasting, add the black beans to a large bowl, drizzle with olive oil and mix well to coat. Add the cumin, salt and pepper and stir again until the beans are well seasoned. Add the onion, garlic, corn, black beans, jalapeno, radish, arugula, avocado, cilantro and lime juice. Taste and adjust as needed – you may want more lime juice or salt.
- When the potatoes are done, slice them open vertically. Stuff each potato with the bean mixture and a spoonful of the creamy chipotle sauce. Then try to tell us you don’t like sweet potatoes.
- 2-3 chipotle peppers from a canned chipotle in adobo
- 1⁄4 cup olive oil mayonnaise
- 1⁄2 ripe avocado
- 1 teaspoon honey or pure maple syrup
- 1⁄2 teaspoon sea salt
- Juice of 1 lime
- 1 teaspoon rice wine vinegar
- Water, optional
- Combine all ingredients in a blender or food processor. If the sauce is too thick, add a little warm water (by the tablespoon) to thin it out.
- Taste and adjust – you may want more pepper for spice or more salt. Keep chilled until ready to serve.
- 1 pound organic boneless, skinless chicken thighs or breasts
- 1 teaspoons sea salt
- Freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Preheat oven to 400 F. Generously season chicken with sea salt, pepper, garlic powder and paprika (or spice blend of your choice) on both sides.
- Lay chicken thighs in a single layer in a baking dish or pan. Bake for 30-35 minutes for thighs and 25- 30 for breasts. Chicken breasts will cook faster so be careful they don’t dry out.
- Chicken should be browned and cooked through. Remove and let sit for 10 minutes before slicing.
- 8 corn tortillas
- 1 lb raw shrimp
- Sea salt
- Freshly ground pepper
- 2 tablespoon coconut oil
- 1 bell pepper (any color) seeded and sliced thin
- 3 cloves garlic, minced
- 2 cups arugula
- 3 radishes, thinly sliced
- 1 cup fresh cilantro, chopped
- 1 avocado, pitted and sliced
- Juice of 2 limes
- Chipotle Sauce
- Pre-heat oven to low setting if you want your tortillas warm, throw them in there!
- Season the shrimp with salt and pepper. Heat the coconut oil in a large skillet over med-high heat. Once the oil is hot, add bell peppers and cook until slightly softened – about five minutes.
- Add the shrimp and cook for about 2 minutes per side. Once the shrimp is almost done, add the garlic and stir to combine.
- Remove from the heat, add the juice of one lime and stir well to coat.
- Assemble the tacos with a layer of chipotle sauce, shrimp saute, small handful of arugula, radish slices, cilantro, avocado, a little extra lime juice and, hey, maybe some more chipotle if you’re feeling wild. Olé!
- 2 cups gluten-free rolled oats
- ½ cup almond meal
- 2 tablespoons sesame seeds or flax seeds
- 2 teaspoons cinnamon
- ¼ teaspoon ginger
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 organic egg
- ⅔ cup unsweetened almond milk or coconut milk
- ½ cup banana, well-mashed (about ½ large banana)
- ⅓ cup maple syrup or honey
- 3 tablespoons coconut oil, melted
- ¾ cup chopped dried figs (though you can use any dried, unsweetened fruit)
- ½ cup raw walnuts, chopped (or try pecans, pistachios, whatever you prefer!)
- Preheat your oven to 350 F and line 1-2 cupcake/muffin tins with paper liners.
- Combine oats, almond meal, sesame seeds, cinnamon, ginger, baking powder, and salt in a large bowl and stir well.
- In another bowl whisk the egg, then add in the milk and whisk until well combined. Add mashed banana, and maple syrup or honey and stir. Finally, add in the coconut oil and stir until well combined. Slowly add the dry mixture into the wet mixture and stir until just combined – do not over mix.
- Stir in the dried fruit + nuts and let sit for 5 – 10 minutes. Scoop the batter into the muffin liners and fill up until just over halfway.
- Bake for about 22-25 minutes, or until the edges start to brown and a toothpick comes out clean.
- Let cool then eat. Store in the fridge!
- ½ cup old fashioned oats
- ½ cup non-dairy milk of your choice
- ½ tbsp honey or maple syrup
- ¼ tsp vanilla extract (optional)
- 1 tbsp chia seeds (optional but recommended!)
- ½ cup fresh raspberries (or any other fresh fruit such as red grapes or strawberries)1-2 tbsp nut butter (depending on how nutty you want it, or you could save some for a topping)
- Combine all ingredients in a bowl or jar that you can seal tight.
- Stir well, seal, and keep in the refrigerator overnight or at least 3 hours.
Thank you Sweet and Strong blog for this simple and delicious recipe!