In This ArticleView AllIn This ArticleYour Meal PlanSomething SweetWhat’s Inspiring Me This Week
In This ArticleView All
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In This Article
Your Meal Plan
Something Sweet
What’s Inspiring Me This Week
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Home cooking can sometimes be challenging, especially when I feel like I don’t have the time or the energy during the busy week. But even when I actually do have the time and energy, easy-to-follow recipes are what I turn to to get the job done. This week’s tasty dinners have loads of anti-inflammatory veggies and can be whipped up in three simple steps or less.
Sara Haas
You probably know thatveggies are good for youand should be a part of your daily meals. But if you find it difficult to incorporate them, you’re not alone. According to theCDC, only 10% of American adults meet the daily veggie-and-fruit recommendations. For me, making recipes that include veggies as part of the main entree is one of the easiest ways to incorporate them. This veggie-packed lineup will help me meet my veggie needs this week.
Nothing feels morespringto me than a pasta salad. And Monday’sCashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot Vinaigretteis a delicious way to set the tone. This recipe is packed with veggies like shallots, bell peppers, celery and arugula, providing anti-inflammatory vitamins and minerals to help you feel your best. Plus, chickpeas and whole-wheat pasta bump up the fiber for a more satisfying meal. Apart from boiling the pasta and making a simple shallot mixture, it all comes together easily in one large bowl—with no extra cooking needed. A mix of herbs like cilantro and mint, plus a touch of lemon, add some flavorful freshness. Yet, if those fresh herbs aren’t your favorite or you have some others to use up, you can definitely swap in others.
Sunday:Cheesy Tex-Mex Taco Stuffed PeppersMonday:Cashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot VinaigretteTuesday:Sheet-Pan Balsamic-Parmesan Chicken & Vegetableswith a side of quinoaWednesday:Easy Shrimp Scampi with Zucchini Noodlespaired with whole-wheat baguetteThursday:Sheet-Pan Caprese PizzaFriday:25-Minute Chicken & Veggie Enchiladas
Get the printable shopping listhere.
Teresa Sabga
Though my husband doesn’t have celiac disease, he has gluten sensitivity, so I’m always looking for baked goods recipes that are gluten-free. This weekend, I’ll make theseFudgy Flourless Pumpkin Brownies, which feature some of his favorite sweet ingredients—maple syrup and dark chocolate chunks. Even though this recipe has more than three steps, the instructions are pretty straightforward and only require 10 minutes of my active time. I bet they’ll pair beautifully with our afternoon decaf coffee.
Get the Recipe:Fudgy Flourless Pumpkin Brownies
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Find Out More:How to Make Cold Brew Coffee
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