31 healthy recipes that can be made in advance so you spend less time cooking and more time enjoying life!
Phew, we made it to March. While it may be starting to feel like spring in some parts of the country, here in Massachusetts it’s still solidly winter. Translation: there’s still a solid two months until we will have local spring produce available. So, this month I’m focusing on recipes that can be made in advance: ones that you can prep on a Sunday to have easy grab-and-go meals all week long, or dinners that turn into great lunch leftovers, etc.
Below you’ll find 31 recipes- one for every day of the month- that rely on pantry ingredients, frozen fruit, and winter produce (and chocolate, duh). I hope they make your March just a little bit easier!
Breakfast
24 Hour No-Knead Faux Sourdough + Maple Roasted Peanut Butter
Banana Chia Pudding with Maple Roasted Coconut
Blueberry Banana Smoothie Bowl
Carrot Cake Overnight Oats with Maple Cinnamon Walnuts
Protein-Packed Chocolate Almond Butter Overnight Oats
Pumpkin Spice Oat Bran Muffins
Lunch
Cold Soba Noodle Salad with Spicy Peanut Sauce
Fall Harvest Squash Soup with Roasted Cauliflower
Feta Pesto Pasta Salad with Arugula and Sun-dried Tomatoes
Greens + Thick and Creamy Balsamic Vinaigrette
Roasted Green Bean & Potato Salad
Dinner
2-Hour Whole Wheat Pizza Dough
30-Minute Thai Green Curry with Butternut + Broccoli
Creamy Kale + Avocado Pesto tossed with pasta
Garlic + Herb Tempeh Meatballs
Sheet Pan Honey Sesame Tofu +Broccoli
Snacks + Sweets
5-Ingredient No-Bake Samoa Cookies
Cococnut Peanut Butter Energy Balls
Fudgy Dark Chocolate Avocado Brownies
Garlicky Everything Bagel Hummus
Grain-Free Olive Oil Chocolate Chunk Cookies
No-Bake Salted Caramel Cheesecake Cups
No-Baked Peanut Butter Granola Bars