Happy August, friends!
This month’s ebook is all about making life easier with meals that actually work with busy family schedules. I’m getting ready to send two of my kiddos back to school (the other one goes to daycare), and I always underestimate just how CRAZY this season can be!
So in this month’s plan, we’re going with lots of make-ahead, quick and easy options that are perfect for feeding you and your family healthy breakfasts, snacks, and dinners when you’re in a time crunch. My hope is that you’ll never have to stress about what to make again!
Use these ebooks as a meal plan. Or, think of them more as a cookbook/ebook for the month, picking and choosing your favorite recipes. There’s really no right or wrong way to use them, which I love!
BEFORE WE GET STARTED:
2 weeks of breakfasts, snacks, and dinners
4 healthy breakfasts
4 snacks/treats
6 high-protein dinners (so you still have flexibility for leftovers, eating out, or quick nights)
Complete grocery lists for each week
And you can even print the ebook out and use it as a beautiful cookbook right in your kitchen!
Monthly recipe ebooks
Full healthy, high-protein weeknight dinner recipes
Roundup posts
Weekly Sunday chats
The Sunday Plan (every other month)
Access to our group chat and the full archive of recipes!
Baked Peach Oats: Five minutes of prep, under an hour total, and you’ve got a warm baked oatmeal that tastes like dessert but with 24 grams of protein!
Lemon Blueberry Pancakes: Super fluffy, high-protein, and full of the best fruity flavor! Great to prep ahead, these are great to reheat on busy mornings.
High Protein Strawberry Waffles: With a sweet, fruity flavor and pretty pink color, these waffles make breakfast feel just a little extra special. Freezer-friendly and quick to reheat!
Banana Mango Smoothie: My go-to when it’s still just too hot to cook, this smoothie is thick, creamy, sweet, fruity, and refreshing. Five minutes are all you need!
Thin Mint Brownie Balls: Thin Mints that are healthy?! Say less. With 6 grams of protein, these bites are a better-for-you take on everyone’s favorite cookies, and they’re ready in less than 25 minutes with no baking!
Peanut Butter Protein Bars: Four ingredients, 15 grams of protein, and a delicious chocolate peanut butter flavor. My littles think I buy these from the store.
Thai Mango Sticky Rice: Restaurant-inspired but made at home with simple ingredients. Gluten-free, dairy-free, and SO good!
Homemade Date Twix Bars: Everything you love about Twix bars but gluten-free, vegan, and refined sugar-free. Made with dark chocolate, they’re even better than the original candy bars!
Harissa Veggie Bowls: Spicy, garlicky, creamy, and fun to eat, these vegan bowls are perfect for Meatless Mondays and meal prep!
Tandoori Paneer Salad: A hearty, vegetarian salad full of fresh veggies and finished with a bright raita sauce and 23 grams of protein.
Southwest Burrito Bowl: 30 minutes, 32 grams of protein, and a creamy avocado lime sauce you’ll be tempted to eat with a spoon.
Sticky Butter Chicken Bowls: 42 grams of protein, one pan, and simple ingredients create bold flavors for a family-friendly meal you’ll make again and again.
Buffalo Chicken Pasta Bake: With a creamy cheese sauce, tender pasta, hidden veggies, and 24 grams of protein, this is comfort food at its best.
Spicy Cashew Chicken Bowls: Fresh veggies, cashews, rice noodles, and chicken are tossed with a sweet and spicy sauce for a takeout-inspired dinner with 33 grams of protein.
One of my favorite things about this month's ebook is how much you can prep ahead. Spending just 30-45 minutes the night before makes the rest of the week feel so much easier.
Bake the Peach Baked Oats the night before and store them in the fridge for quick grab-and-go breakfasts. They reheat well, and you can add a spoonful of Greek yogurt just before serving.
Double the Lemon Blueberry Pancakes while you’re cooking. Freeze the extras in a single layer, then pop them into the toaster or microwave for easy weekday breakfasts.
Prep your snacks all at once. Both the Thin Mint Brownie Balls and Peanut Butter Protein Bars are designed for meal prep and keep well in the refrigerator, giving you healthy snacks all week long.
Marinate the Tandoori Paneer overnight for even more flavor, or chop all of your vegetables ahead of time so dinner comes together quickly. The Southwest Burrito Bowl chicken can also be marinated the night before for the best flavor.
Cook grains in advance. Make a batch of rice or farro to use for the Harissa Veggie Bowls and Southwest Burrito Bowls. Having cooked grains ready to go turns both meals into easy weeknight dinners.
Wash and prep your produce. Chop kale, slice peppers and onions, rinse tomatoes, and prep herbs so everything is ready to assemble when it’s time to cook.
August is one of my favorite months to cook because summer produce is still at its peak! This month’s recipes make the most of fresh fruits, colorful vegetables, and a handful of simple staples that you’ll use throughout the week.
Peaches
Blueberries
Strawberries
Mangoes
Bananas
Butternut squash
Bell peppers
Kale (or spinach)
Cherry tomatoes
Avocados
Lemons
Limes
Fresh cilantro
Fresh mint
Red and yellow onions
Chicken breasts
Paneer (or extra-firm tofu for a vegan option)
4% cottage cheese
Plain Greek yogurt
Eggs
Vanilla protein powder
Plant-based protein powder
A few pantry basics show up throughout this month’s breakfasts, snacks, and dinners, so it’s worth stocking up before you dive in:
Rolled oats
All-purpose flour
Almond flour
Oat flour
Peanut butter
Almond butter
Maple syrup
Dark chocolate chips
Coconut oil
Olive oil
Avocado oil
Harissa paste
Tahini
Rice or farro
Black beans
Garbanzo beans
Coconut milk
Deglet or Medjool dates
Cacao powder
Ground cinnamon
Garam masala
Cumin
Smoked paprika
Turmeric
Red wine vinegar
Apple cider vinegar
Flaky sea salt
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