A full week’s worth of recipes featuring spring produce like asparagus, peas, herbs, carrots, berries, cucumbers, arugula, rhubarb, and more! Use this healthy meal plan for an entire week’s worth of fruit + veggie-filled meals, or mix and match the recipes to use all month long!
This month we’re going to switch up the ‘what to make’ post and instead of providing 31 random recipes for the month, I’m listing an entire week’s worth of produce-filled meals. That’s 7 breakfast recipes, 7 lunch recipes, 7 dinner recipes, and 7 snack/dessert recipes.
Think of it as your veggie-loaded meal plan for May, that can either be made entirely in one week, or used as a mix-and-match guide for the entire month.
I hope you love these fruit + vegetable filled spring recipes!
Breakfast
Whole Grain Cornbread Waffles with Warm Berry Compote
Raspberry Chocolate Chunk Muffins
Oatmeal Green Smoothie Muffins
Whole Wheat Morning Glory Muffin Loaf
Yogurt + Maple Roasted Rhubarb with Ginger and Orange
Lunch
Fresh Spring Rolls with Peanut Sauce
Radicchio Salad with Pecornio and Hazelnuts
Spicy Sesame Lime Carrot Ribbon Salad
Spring Lentil Salad with Roasted Asparagus and Potatoes
Veggie Sushi Bowls with Sesame Ginger Sauce
Dinner
Black Bean + Kale Salsa Verde Enchiladas
Broccoli, Cheddar, and Green Pea Fritters
Dinner for One: Cashew Broccoli + Quinoa Lettuce Cups
Feta Pesto Pasta Salad with Arugula + Sun Dried Tomatoes
Sheet Pan Honey Sesame Tofu + Broccoli
Spring Veggie Naan Pizzas with Goddess Sauce
Snacks/Desserts
Blueberry Almond Butter Energy Balls
Creamy No-Bake Avocado Lime Tart
Fudgy Dark Chocolate Avocado Brownies
Strawberry Rhubarb Cobbler with Oat Flour Biscuits
Whole Grain Raspberry Crumb Bars
Enjoy!
XO,
Chelsea