Recently, I shared my Healthy Fall Meal Plan and now I’m excited to share a sample week from the meal plan!

The Meal Plan is 6 weeks of breakfasts, lunches & dinners planned out for you, plus a grocery list for every week. Makes healthy eating super easy, especially going into the holidays with pumpkin pie and Christmas cookie season!

I thought it would be helpful to share what a week from the plan looks like. And if the recipes sound good and it looks like it would be helpful, you can grab the plan HERE!

This sample week is week 4 in the meal plan. Full of some of my favorite delicious and healthy recipes. 🙂

Monday

Breakfast: Peanut Butter Apple Oatmeal
Lunch: 2 scrambled eggs with spinach & mushrooms (or other favorite veggies) topped with salsa and a pear on the side (or other favorite fruit)
Dinner: Crockpot Black Bean Quinoa Chili from Tone It Up topped with chopped cilantro, avocado slices and a dollop of plain Greek yogurt (optional sprinkle of cheddar cheese)

Tuesday

Breakfast: Peanut Butter Apple Oatmeal
Lunch: Leftover chili from Monday’s dinner topped with avocado slices and a dollop of plain Greek yogurt
Dinner: Tex Mex Polenta Bowls from Forks Over Knives

Wednesday

Breakfast: Pumpkin Spice Latte Smoothie
Lunch: Cranberry Chicken Salad Sandwich (or on top of mixed greens as a salad)
Dinner: Cauliflower Curry from Pinch of Yum with Brown Jasmine Rice (cook the rice in the Instant Pot first, about half an hour before starting the curry) (no need to wash the Instant Pot in between cooking!)

Thursday

Breakfast: Pumpkin Spice Latte Smoothie
Lunch: Leftover Cauliflower Curry with Brown Jasmine Rice from dinner Wednesday night
Dinner: Honey Sesame Chicken from Rachael’s Good Eats + Lemon Broccoli with leftover brown jasmine rice from Wednesday’s dinner. For the broccoli: mix 1 large clove of garlic, juice of 1 lemon, salt & pepper, extra virgin olive oil, then coat broccoli florets with it. Roast in a 400-degree oven for 12-15 minutes until the broccoli is slightly browned.

Friday

Breakfast: Kodiak pancakes topped with pure maple syrup (optional: add in diced apple or sliced bananas and a sprinkle of cinnamon into the pancake batter)
Lunch: Cranberry Chicken Salad Sandwich (or on top of mixed greens as a salad)
Dinner: Baked Feta with Roasted Veggies from Yasmin Fahr (add asparagus to the recipe) & sourdough toast (instead of serving it over couscous, serve it with sourdough toast)

Saturday

Breakfast: 2 scrambled eggs with leftover baked feta from Friday’s dinner
Lunch: Turkey Sandwich with cranberry sauce, spinach, tomato slices, broccoli sprouts and cheese (or cream cheese)
Dinner: Leftovers or takeout

Sunday

Breakfast: Your favorite breakfast! Donuts, brunch out, smoothie, eggs, your call!
Lunch: Turkey Sandwich with cranberry sauce, spinach, tomato slices, broccoli sprouts and cheese (or cream cheese)
Dinner: Chicken Noodle Soup from Tyler Florence (use rotisserie chicken and store-bought chicken stock)

If you enjoyed this sample meal plan, then I know you’ll love the full 6-week plan!

The Meal Plan also includes weekly grocery list, so there’s a list that has all of the ingredients to make the above week’s meals. I’ve done the hard work for you, so you can focus on making healthy meals. 🙂

If you give this sample week of the Fall Meal Plan a try, I’d love to know! Comment below or tag me on Instagram @gibbslaurenm 🙂