This week’s healthy weekly meal plan features six seasonal dinner recipes and one decadent dessert, plus a printable grocery list to simplify shopping and meal prep. These menus focus on light, refreshing dishes ideal for warm spring and summer evenings, with options for grilling and low-heat cooking.
With warmer days here, we’re choosing bright, fresh flavors and easy preparations. Many of the recipes are naturally low-carb and can be adapted for paleo, dairy-free, or Whole30 preferences.
For simple vegetable sides, consider a quick stir-fry or sheet-roasted vegetables. My favorite go-to options are my easy stir-fry vegetables and crowd-pleasing roasted vegetables. Lighter salads like a chickpea-broccoli salad or a seasonal fruit salad pair beautifully with these meals.
For treats, I’ve been enjoying dairy-free chocolate ice cream and raspberry crumb bars when the weather calls for something cool and sweet.
Ready to meal prep? Each recipe includes notes on special diets, make-ahead tips, and substitution ideas to help you customize the week.
As always, reach out if you have questions or requests.
xo
SUNDAY:
Grilled Za’atar Chicken Salad – A simple grilled chicken salad with za’atar-marinated chicken, spiced grilled feta, crisp vegetables, and a lemon-herb dressing. It’s bright, satisfying, and quick to assemble.
Special Diet: Gluten-free and low-carb friendly. Make dairy-free and paleo by omitting the feta.
Prep Ahead: Grill the chicken and feta ahead of time and chop vegetables in advance. Toss with dressing just before serving to keep everything crisp.
Notes: Swap cucumbers and tomatoes for any diced vegetables you prefer. Halloumi can be used instead of feta.
MONDAY:
Grilled Steak Kabobs – Juicy steak kabobs with instructions for grilling or oven-baking. Colorful vegetables threaded on skewers make this a crowd-pleasing, hands-on dinner.
Special Diet: Low-carb; make paleo by swapping liquid aminos for coconut aminos.
Prep Ahead: Marinate the steak up to 24 hours in advance for deeper flavor.
Notes: Try grilling zucchini, yellow squash, cherry tomatoes, or your favorite vegetables alongside the steak.
TUESDAY:
Bacon Cobb Lettuce Wraps – A playful mash-up of Cobb salad and BLT in lettuce wrap form, finished with a creamy mustard sauce. Light, flavorful, and perfect for warm nights.
Special Diet: Paleo, low-carb, and Whole30 friendly when using compliant bacon.
Prep Ahead: Cook the bacon and prepare components ahead; assemble just before serving to retain crispness.
Notes: Substitute grilled chicken or steak if you prefer not to use bacon.
WEDNESDAY:
Blueberry Avocado Sunflower Seed Chopped Salad – A vibrant chopped salad featuring blueberries, avocado, sunflower seeds, feta, and a balsamic vinaigrette. Serve it as a side or add protein to make it a light main course.
Special Diet: Omit feta or use a raw milk cheese to make it paleo-friendly.
Prep Ahead: The balsamic vinaigrette can be made up to one week ahead. Other ingredients are best assembled just before serving.
Notes: Add grilled steak, rotisserie chicken, or broiled salmon for a more filling meal. Mix in other salad vegetables like carrots, celery, or tomatoes as desired.
THURSDAY:
Salmon & Asparagus Green Goddess Bowls – Roast salmon and asparagus, blend a bright green goddess dressing, and assemble bowls with garlic, lemon, and fresh herbs for a satisfying spring meal.
Special Diet: Gluten-free and low-carb. Make dairy-free by using mayonnaise in place of Greek yogurt in the dressing.
Prep Ahead: The green goddess dressing keeps up to five days in the fridge.
Notes: Swap in any firm white fish or thinly sliced chicken cutlets if you prefer.
FRIDAY:
Mediterranean Sheet Pan Shrimp – An easy one-pan meal with shrimp, cherry tomatoes, red onion, zucchini, feta, and kalamata olives. Fast to roast and simple to customize with your favorite vegetables.
Special Diet: Low-carb; make paleo by omitting the cheese or using raw milk cheese.
Prep Ahead: Marinate the shrimp up to 12 hours ahead for more flavor.
Notes: Swap in vegetables like broccoli, cauliflower, carrots, or yellow squash. Use crumbled feta if you prefer it over block feta.
DESSERT:
Flourless Chocolate Peanut Butter Brownies – Rich, flourless brownies made with just five main ingredients. They taste like a perfect cross between a peanut butter cookie and a fudgy brownie.
Special Diet: Gluten-free and grain-free. Use coconut oil and dairy-free chocolate to make them dairy-free as well.
Prep Ahead: Not recommended — the recipe relies on whipped egg whites for texture and is best made the day you plan to serve it.
Notes: Substitute another nut butter for peanut butter or swap coconut sugar for a different granulated sweetener if desired.
GROCERY LIST:
Print this week’s grocery list to streamline shopping and prep: the PDF grocery list provides quantities and major items to buy for the full week.
Enjoy the meals and have a nourishing week!
xo
Previous Healthy Meal Plans
Explore past meal plans to keep your meal-prep momentum going. Here are a few recent plans from the archive for inspiration:
- Healthy Meal Plan – Week 37
- Healthy Meal Plan – Week 36
- Healthy Meal Plan – Week 35
- Healthy Meal Plan – 34
- Healthy Meal Plan – 33
- Healthy Meal Plan – 32
- Healthy Meal Plan – Week 31
- Healthy Weekly Meal Plan – Week 30
- Healthy Weekly Meal Plan – Week 29
- Healthy Meal Plan – Week 28
- Healthy Meal Plan – Week 27
- Healthy Meal Plan – Week 26