Our First Meal Plan 💕

Am I that girl now?

Jan 09, 2025

It’s the beginning of the year, so my mind is on what I’m committed to being better at in 2025. Every year since becoming a mom, it’s meal planning. So we’re trying something new this week—I want to bring you into my process and share my meal plan with you.

We have an incredible library of delicious recipes that I make on repeat, making small tweaks as I go. Some of the recipes here may look familiar—it’s because I genuinely love them. We’re trying it this way today and want your feedback! Drop your thoughts in the comments below or in the chat.

One final note: I don’t eat breakfast, so this meal plan focuses on lunches and dinners (plus dessert, because I always need a bite of something sweet). It uses ingredients you have to shop your fridge, and as always, the PDF at the bottom includes a shopping list. I hope you love these meals as much as I do. 💕

Day 1

Lunch: Slaw in a Wrap

Fast, easy slaws make the perfect lunch. Biting into the refreshing veggies just makes you feel healthy, you know? This grater makes it so much faster for me, and I love to pair it with crispy tofu for protein. Save the leftover slaw for dinner.

Dinner: Sheet Pan Chicken Tacos

I came home from work last night and spatchcocked a chicken for dinner. We’re still recipe-testing the final version of that, so for this meal I’ve included my sheet pan chicken with extra pieces so you have leftovers.

When I cook for my family, I always build a veggie board to put in the middle of the table for people to grab from. For this meal, it included dill pickles, Castelvetrano olives, chopped dill and parsley, red bell pepper, carrots, leftover steamed broccoli, and 3 little tomatoes I found. My oldest ate all the pickles and olives, no one ate the carrots.

I served it with warmed small tortillas from Trader Joe’s—we always have some in the freezer—and the leftover slaw. Make a taco with shredded chicken, avocado, and slaw, or eat it however you’d like. There are no rules.

Dessert: Nut Butter Stuffed Dates

I can’t eat peanut butter anymore, but I love this nut butter made with cashews and almonds. The Cinnamon Snickerdoodle flavor is my favorite.

Day 2

Lunch: Chicken Salad on Sourdough

I’m using the leftover shredded chicken from the night before to make my favorite chicken salad, and serving it on toasted sourdough. I’ll chop up any veg I have in my fridge to go with it.

Dinner: Quick Veggie Soup

Pull out a bone broth from your freezer or use your favorite stock. This is one of my favorite soup recipes; if you don’t want to make it for dinner, it’s quick enough to make at lunch when working from home. I like to have frozen dumplings on hand in case anyone around the table isn’t into what I’m cooking—they’re a quick crowd-pleaser that you can throw in the steamer or sauté quickly to supplement dinners. Trader Joe’s makes great options.

Dessert: Dark Chocolate Tahini Bark

The perfect bite of something sweet. Make it your own with your favorite nuts and seeds.

Day 3

Lunch: Avocado Toast with Cottage Cheese and Sliced Cucumbers

Hits all the notes—crunchy, creamy, and packed with protein.

Dinner: Salmon with Rice, Steamed Broccoli, and Seaweed plus Cukes & Beans

We have this for dinner at least once a week. It makes everyone happy—especially me, because I don’t have to play short-order cook for everyone at the table.

Dessert: Date Caramel Cookie Dough Bars

Similar to the Cookie Dough Date Balls in Come Hungry, but faster to make (less rolling). Store in the freezer for the next day.

Day 4

Lunch: Leftover Veggies with Eggs

We have steamed broccoli almost every night, so Adi and I have leftover veggies with eggs almost every day around 11 am. I just bought a steamer basket to make it easier (my Always pan is heavy and adds one more pot to clean). Use whatever leftover veggies you have and enjoy.

Dinner: Ribeye & Salad with Pasta (Sauce on the Side)

This is another staple in our house—a juicy ribeye with a simple salad, served with pasta and red sauce. Make a magic sauce if you have time, or heat up some red sauce from a jar. Both are good options!

Dessert: Snickerdoodle Chickpea Cake

If you need some extra heat in your house this week, bake this nourishing, satisfying Snickerdoodle Chickpea Cake. The batter is made in a blender, so you can pop it in before dinner and have it ready by the time the kitchen is clean.

Day 5

Lunch: Sautéed Bok Choy with an Egg

This has been one of my lunch go-tos lately, sometimes with variations. It’s packed with flavor and is a great way to use up leftover rice if you have it.

Dinner: Go out! You deserve it. (Or order in, if it’s 20 degrees where you are, too.)

Dessert: Choose from one of the above—by now, you have a collection of delicious treats.