back

back Welcome back to my healthy food prep series where every week I share a new menu of five recipes and a full grocery list to go with it. If you want the recipes and the grocery list, comment recipes below. I build all of my menus around seasonal ingredients. And now that we're in peak summer, I'll be including zucchini and literally everything. My favorite way to use it is in a double fudge chocolate zucchini loaf. I make this recipe every summer and everyone goes crazy for it. With the loaf in the oven, we're able to get started on breakfast. This week we're making vegan peanut butter caramel overnight oats for a healthy and nourishing breakfast option. The oats themselves are creamy, rich, protein packed and full of fiber. These get topped with rich peanut butter caramel and chocolate ganache, all made without refined sugar and using wholesome ingredients. I couldn't be more obsessed with how these turned out. I'm actually thinking of making a photo of these my phone background just so I can see them every day. Honestly, these have me wanting to open a cafe just to sell them. Moving on to the savory recipes this week. I'm cooking down lots of grated zucchini to make a zucchini pesto. I thought this would be a fun, fresh, bright, vibrant way to use up lots of zucchini and adding it to a giant grain bowl with all these chopped veggies will make a really great dinner this week. And as a perfect segue way to our next recipe, we're pairing it with these grated zucchini turkey meatballs. They are perfect for snacking on or paired with your grain bowl. Ready loaf. I love that the zucchini in here practically disappears but adds such a fiber to the whole loaf. This is my sweet treat of choice this week. I cannot wait to eat it. Last but not least for lunch is this week, we're making a marinated double bean salad. I love using all the jarred veggies I have in my fridge to bring this together. And since I always practice what I preach, I use a zucchini pesto here as dressing as well. This is the perfect meal prep recipe because it only gets better as it marinates in the fridge over time. All that's left to do is package up the meatballs after they cooled. They're so juicy and perfect thanks to that grated zucchini. And that is everything I made this week. I really, really love this menu. I think it's so summer, so light, fresh, and I hope you love it too.