This weeks meal plans features one of my brand new recipes - Shredded Beef Slow Cooker Tacos. This recipe makes enough to serve 8, so dinner for two nights or dinner one night and lunches the next day. The shredded beef can be used to make nachos or taco bowls and freezes really well if you wanted to package some up for an easier night at a later date. That combined with some healthy comfort food (aka pasta bake) and some lighter, Asian style rice bowls, you are in for a very tasty week!
Let’s cook!
Our Nourishing Week is here to reduce your mental load when it comes to figuring out what to cook and when, one delicious mouthful at a time. If you’re not already a paid subscriber and would love to receive the weekly 5-day meal plans and the prep-it guides, then I hope you will consider becoming a paid subscriber and joining the fun!
Download the meal plan and shopping list.
Check the nutritionist notes section for notes on how to adapt recipes to food intolerances/allergies and adjust your shopping list accordingly.
Check the recipe page for each recipe to see if there are any optional extras you would like to add on.
Order your groceries using the done-for-you shopping list in this post. For me personally, I find it best to order a click and collect to be picked up on Sunday morning so that I can meal prep on Sunday for the week. Pick whatever day works best for you.
If you want to make things a bit easier for you during the week, on the day that you pick up your groceries, set aside a few hours to follow the meal prep guide and get ahead guide (sent on a Saturday morning).
DAY 1 – Shredded Slow Cooker Beef Tacos
DAY 2 – Chicken and Broccoli Pasta Bake
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