7 Things to Make This Week

It's a new week and we are still sticking to our resolution of having a fruit or vegetable at every meal. Here are seven delicious recipes to help you get through the week and load up on nutrients. 

1. Carrot Smoothie Bowl

Follow: Cooking & Beer

Get your dose of vegetables at breakfast in liquid form. See the recipe.

2. Taco Salad To Go

Follow: Food Faith Fitness

Get your veggies at lunch by bringing a salad. To make sure it isn’t soggy, try this salad in a jar. The wet layers go on the bottom! See the recipe.

3. Super Green Hummus

Follow: Hapa Nom

Make a batch of a dip, like hummus, at the beginning of the week and keep it on hand with cucumbers, carrot sticks, celery, and raw cauliflower for a protein packed snack. See the recipe.

4. Roasted Pear and Brussels Sprouts

Follow: Vanilla and Bean

With some crispy leaves, these roasted brussels sprouts with pears, hazelnuts, and thyme are a simple stunner. See the recipe.

4. Mushroom, Curry and Barley Soup

Follow: Wild Greens and Sardines

Make a vegetable based soup that is easy to pack, reheat and enjoy. Loaded with greens, root vegetables, tomatoes, eggplant, and peppers, it’s an easy lunch to make the night before. See the recipe.

5. Raw Beet and Sesame Salad with Balsamic Vinaigrette

Follow: Elderflower Kitchen

Try this bright, crisp and buttery beetroot salad that is packed with antioxidants, vitamins and overall goodness. See the recipe.

6. Cheese and Mushroom Polenta Bake with Greens and Caramelized Onions

Follow: Gather and Dine

 Warm up on a cold winter’s night with polenta baked with ricotta, goat cheese, mushrooms and sweetened with herbs and caramelized onions. See the recipe.

7. Baked Goat Cheese and Brussels Sprout Salad

Follow: No Spoon Necessary

Make an elegant salad of shredded brussels sprouts topped with crispy goat cheese and tossed with a tangy and sweet honey-balsamic vinaigrette. See the recipe.

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