Another week has flown by – anyone else excited for Valentine’s Day this week?! I really never cared too much about the holiday, but it’s super fun now that we have girls! We spent the weekend decorating the house with hearts and prepped Valentine’s cards for Blair to take to school, so I think we’re officially ready to celebrate. I tried to keep this week’s meal plan simple, and we’re going to make one of my favorites for Valentine’s dinner – but with a twist.
In the past, we’ve used special occasions as a chance to indulge, meaning we’d eat dairy and grains, but I’ve really noticed how bad it makes me feel after the fact – so this year, our Valentine’s menu will be dairy and grain free but hopefully still delicious!
Sweet Potato Chili – I always go to Pure Barre on Mondays (and usually Wednesdays), so I try to prep dinner in our slow cooker so it’ll be ready when I get home. This is one of my favorite chili recipes!
Egg Roll in a Bowl + Teriyaki Green Beans – This is a real winner in my book! It’s literally the easiest recipe and it tastes so good.
Lemon Shrimp “Pasta” (aka spaghetti squash) + Peas…and later, dairy-free Chocolate Fondue for dessert!
Hawaiian Chicken, Quinoa + Broccoli
Pizza – We did an almond flour crust last week and it was delicious! I think we both agreed that we want to give a cauliflower crust a test run, too and then stick with our favorite.
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