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As we skip through the end of March into April this week, spring’s bounty starts to peek through while comforting foods are still delighting.
The Avocado + Pea Enchiladas bake up into gooey goodness with a crunchy pairing of a Spicy Coconut Cilantro dressed Layered Salad. Continue the ode to Mexico ala spring with Grapefruit + Avocado Breakfast Tacos for breakfast, the Spring Fiesta Salad for lunch, and the Coconut Refried White Bean Tostadas with Grapefruit Avocado Salsa for dinner.
Speaking of white beans, double up your batch along with some black beans and fold together this Black + White Bean Salad that mixes dried fruit with balsamic, cauliflower and more for an easy on the go dish for lunch or fancied up with a Carrot Dressed Spring Salad for dinner.
Take that Balsamic Cauliflower and double it to top the Creamy Kale Pasta. Finish with the Feta Stuffed Meatball surprises.
For a pretty midweek dinner that will bring everyone smiles try the Caper-Dill Tilapia with the Roasted Beet + Blue Cheese Salad. French bread or your favorite starch of the moment will finish it up easily.
Since I snuck lime in a few times in this meal plan, grab an extra one to make these Lime-Coconut Date Bars for snacks on the run or breakfast in a hurry.
Cook seasonally. Eat consciously. Live well,
