Happy September, friends!

You’ve asked, and we’ve listened. So, this month, rather than our usual recipe ebooks, we’re going back to bi-weekly meal plans but with a new twist! Instead of just dinner recipes, we’re now also including breakfasts and snacks. I’m so excited about this!

As per usual, we’re embracing seasonal flavors while keeping things protein-forward and easy. You’ll find everything from no-bake treats for warmer days to hearty bowls. We’ve got you covered with everything you need to keep meals fun and stress-free!

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📝 A Quick Reminder Before We Dig in

✨ How The Meal Plan Works

Each dinner plan follows the same simple structure:

• 2 breakfasts and 2 snacks per week (prep them all or pick your favorites)

• 3 dinners per week (so you still have flexibility for leftovers, eating out, or quick nights)

• Complete grocery lists for each week

• Protein‑forward recipes to keep you full and energized

• Meals designed to be ready in about 30-45 minutes

⭐️ General Tips for Using This Plan (and Any Others)

• Swap nights or repeat favorites; This is a guide, not a rulebook. Do what works for YOU!

• Double a recipe if you want leftovers for lunch.

• Most sauces can be doubled or halved easily.

• Nearly all of these meals reheat well for next‑day lunches.

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🍽 September Recipe Highlights

Breakfasts

Cottage Cheese Coffee Cake: Ten minutes of prep time and a total time of just an hour, and you’ve got a soft, sweet, spiced coffee cake with extra protein!

Protein Souffle Pancakes: The tallest, fluffiest pancakes ever, these are perfectly sweet and have 23 grams of protein.

Cottage Cheese Bagels: Better-than-storebought bagels, these are soft, fluffy, and made with pantry staples and 10 grams of protein.

Sheet Pan Breakfast Burritos: The best meal prep breakfast, these burritos are savory, cheesy, and even sneak in veggies!

Snacks

Frozen Banana Snickers: Frozen and refreshing, this 15-minute treat is perfect for afterschool snacking and tastes like a Snickers bar!

Almond Joy Chocolate Dates: A healthier alternative to the candy, these bites are made with good-for-you ingredients but still sweet, chocolatey, and SO good.

Cottage Cheese Banana Bread: This recipe elevates your typical banana bread with warm cinnamon notes, a high-protein icing, and the best soft, fluffy texture!

Cookie Dough Protein Balls: This recipe is completely edible raw and loaded with protein but tastes just like chocolate chip cookie dough!

Dinners

Moroccan Chickpea Salad: Crisp, crunchy, savory, and just a little sweet, this salad is full of satisfying tastes and textures not found in your average salad recipe.

Chicken Sun-Dried Tomato Pasta: The perfect end-of-summer meal, this 30-minute dinner is savory, comforting, and cheesy with just a touch of heat.

Street Corn Chicken Salad: These bowls have all the sweet, creamy, zesty tastes and textures of Mexican street corn but with 45 grams of protein!

Ground Turkey Pita Sandwich: Spiced turkey, fresh veggies, soft pita, and refreshing tzatziki sauce combine for the best Greek-inspired sandwiches.

Chicken and Broccoli Casserole: A classic comfort food made a little healthier and completely dairy-free-friendly!

Sriracha Honey Chicken Bowls: Skip the takeout, and make these sweet, spiced bowls with tender chicken, fluffy rice, sweet potatoes, crispy edamame, and 50 grams of protein instead.

👩🏻‍🍳 One‑Night Prep (Optional But SO Helpful)

One of my favorite things about these meal plans is how much you can prep ahead. It’s optional, but spending just 30-45 minutes the night before makes the rest of the week feel so much easier.

• Cook a batch of quinoa for the Moroccan Chickpea Salad and rice for the Honey Sriracha Chicken Bowls.

• Chop carrots and cucumber for the Moroccan Chickpea Salad.

• Dice the cucumber, red onion, tomatoes, and herbs for the Street Corn Chicken Salad.

• Chop the peppers, onion, cucumber, and tomatoes for the Ground Turkey Pita Sandwiches.

• Mix the tzatziki sauce for the pita sandwiches ahead of time.

• Mix the Honey Sriracha Sauce and cube the chicken for the chicken bowls.

• Make a batch of Cookie Dough Protein Balls to keep in the fridge for easy snacks.

• Prep and freeze the Sheet Pan Breakfast Burritos for quick breakfasts throughout the week.

🛒 Seasonal Shopping: September Edition

September is such a fun month to cook because we’re right in that sweet spot between summer and fall! This month’s recipes pair plenty of fresh produce with back-to-school favorites and easy staples you can use across breakfasts, snacks, and dinners.

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🍎 In-Season Produce to Look For

• Apples

• Bananas

• Sweet potatoes

• Bell peppers

• Carrots

• Broccoli

• Spinach

• Arugula

• Cucumbers

• Cherry or grape tomatoes

• Avocados

• Lemons

• Limes

• Fresh cilantro

• Fresh mint

• Fresh dill

• Red and yellow onions

• Green onions

🍗 Proteins to Stock Up On

• Chicken breasts

• Rotisserie chicken

• Ground turkey or lean ground beef

• 4% cottage cheese

• Plain Greek yogurt

• Eggs

• Feta cheese

• Vanilla protein powder

🥜 Pantry & Sauce Staples Worth Grabbing

A few pantry basics show up throughout this month’s breakfasts, snacks, and dinners, so it’s worth stocking up before you dive in:

• All-purpose flour

• Almond flour

• Rolled oats

• Jasmine or brown rice

• Quinoa

• Whole wheat pasta

• Almond butter

• Peanut butter

• Maple syrup

• Honey

• Chocolate chips

• Olive oil

• Avocado oil

• Tahini

• Chickpeas

• Sun-dried tomatoes

• Tomato paste

• Tamari or soy sauce

• Sriracha

• Cashew butter

• Chicken broth

• Cornstarch

• Sesame seeds

• Ground cinnamon

• Cumin

• Paprika

• Smoked paprika

• Turmeric

• Garlic powder

• Flaky sea salt

💡 Smart Shopping Tips

• Look for overlapping ingredients before you shop. Cottage cheese, Greek yogurt, spinach, onions, and fresh herbs are used across several recipes in this plan.

• Grab a rotisserie chicken to make the Street Corn Chicken Salad and Chicken and Broccoli Casserole even easier on busy nights.

• Make a double batch of rice so it’s ready to go for the Honey Sriracha Chicken Bowls. Pre-cooked rice packets work great, too!

• Stock up on cottage cheese. It’s used throughout the breakfasts, including the coffee cake, soufflé pancakes, bagels, breakfast burritos, and banana bread.

• Prep sauces and dressings ahead of time, like the Moroccan salad dressing, tzatziki, and Honey Sriracha Sauce.

• Buy fresh herbs with multiple recipes in mind. Cilantro, mint, dill, and green onions all make an appearance throughout the meal plan.

• Don’t forget the freezer! The Sheet Pan Breakfast Burritos are designed for meal prep, and the Cookie Dough Protein Balls can be frozen for up to 3 months.

Download the September Pt. 1 Meal Plan HERE 👇

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Inspired by some of my favorite takeout flavors, these bowls are sweet, savory, and SO delicious while still being high in protein, full of veggies, and super easy. They’re ready to eat in 30 minutes (TOTAL), and the recipe makes enough for my whole family!

With the most amazing orange sauce and a crisp radish slaw, the textures and flavors are seriously so good. You guys are going to love this one!

All About The Recipe

Here’s what we’ve got going on:

Orange Sesame Sauce

• Fresh Orange – I use both orange juice and orange zest to give the sauce a bright, punchy flavor with just enough sweetness. Feel free to add more orange juice if you prefer a stronger citrus taste!

• Honey – This sweetens the sauce and creates a sticky base so that it clings to the meat and veggies. Agave or maple syrup also work, but your sauce will likely be a little thinner.

• Garlic – Save time by using pre-minced garlic from the grocery store.

• Toasted Sesame Oil – A little goes a long way to add a subtle nuttiness to the sauce.

• Tomato Paste – This adds a touch of acidity and depth and helps thicken the sauce.

• Tamari – Adds savory, salty, umami notes that balance the sweetness nicely. Soy sauce works well, too.

• Salt, Pepper, Ground Ginger

• Toasted Sesame Seeds –

• Cornstarch – This helps thicken the sauce.

Turkey & Veggies

• Avocado Oil

• Ground Turkey – I prefer lean ground turkey, but any ground turkey you like will work.

• Salt

• Fresh Veggies – Broccoli, red bell pepper, and chopped red cabbage.

Radish Slaw

• Red Radishes – Thinly sliced, these form the base of the slaw.

• White Vinegar – This adds a bright tartness that balances the sweetness.

• Olive Oil – I recommend using extra-virgin olive oil rather than avocado oil because its fruity, slightly peppery flavor to the slaw.

• Honey – Maple syrup or agave also work.

• Salt/Pepper

Bowls

• Rice – I usually use Instant Pot brown rice or microwave rice pouches. Jasmine rice tastes great, too.

• Garnishes – Avocado, orange slices, scallions, toasted sesame seeds

Let’s Make The Recipe!

I’m so excited to share this one with you guys! If you make it, I would LOVE for you to join the chat and send over your photos. Or ask me questions! I’m checking it every day and love talking with our community there.

Ready to get started? Watch the video and let’s make these together!

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Yessss yes yes I know it’s August. And I know some people will be upset about this because, yes, it’s still very much summer. Especially in Oklahoma, where we’ve been hitting 108 degrees every single day (and we’re all very much over it).

But, from my perspective, that makes me even MORE ready and excited for fall! Because I want to pretend it isn’t a million degrees out, and since we get a very short fall season here (we basically go straight from summer to winter), I try to make the most of it.

And so to celebrate (or, well, anticipate) the beginning of fall, we’re going all in with a full week of healthy, high-protein fall breakfast recipes!

Think all things pumpkin, cinnamon, and apple. Yum! While this season might be my favorite, it’s also one of my busiest with school activities, work, and starting to prep for the holidays, and I know I’m not alone in that. So, to make life easy, all of these recipes are also great for meal prep!

I might’ve already busted out my pumpkin spice coffee creamer at home. Are you team pumpkin or team apple? Let me know in the comments below!

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What’s Included with Monthly Recipe Ebooks

Each Monthly Recipe Ebook includes two weeks’ worth of:

• 4 healthy breakfasts

• 4 snacks/treats

• 6 high-protein dinners

• Complete grocery lists for each week

Use it as a meal plan, or just flip through it like a mini cookbook. Whatever works for your life! August’s Monthly Ebook is all about keeping things easy and celebrating the last of in-season summer produce. The recipes are SO good!

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7 Days of Fall Breakfasts

1. Pumpkin Chia Seed Pudding

Thick, creamy, and sweet, this chia pudding tastes just like pumpkin pie filling! The fluffy Greek yogurt white chocolate topping truly takes it over the top. With 23 grams of protein and 13 grams of fiber, it’s secretly healthy and super quick to make.

2. Cinnamon Roll Cottage Cheese Pancakes

Why choose between cinnamon rolls and pancakes when you can have them both?! Made with a cinnamon sugar swirl and healthy icing, these pancakes have all the warm flavor of cinnamon rolls in the convenience of fluffy, 25-minute pancakes!

3. Pumpkin Cottage Cheese Waffles

Crisp on the outside, soft and fluffy in the center, and made with pumpkin spice goodness, these waffles are SO good! Even my littles love them. With 15 grams of protein, hidden fiber, and 10 minutes of prep, this recipe offers a lot to love.

4. Cinnamon Streusel Apple Baked Oats

This recipe is made with a cinnamon and maple syrup apple and oat base, an apple-filled streusel topping, and an optional (but recommended) white chocolate drizzle. Served warm, it’s the definition of comfort food and will have everyone jumping out of bed in the morning!

5. Pumpkin Cottage Cheese Donuts

These donuts are so fun and a lot higher in protein than any store-bought version! Super soft and fluffy, they’re rolled in a sweet cinnamon sugar mixture so they look and taste like regular pumpkin donuts. Picky eaters never realize they’re made with cottage cheese and healthier ingredients!

6. Cinnamon Roll Cottage Cheese Waffles

These waffles have 15 grams of protein, are super fluffy, and have a warm, sweet flavor that I can’t get enough of! Add the glaze before serving, and they taste just like cinnamon rolls. I like to prep a big batch to just reheat in the mornings. My kids love them, and I love knowing they’re getting plenty of protein.

7. Pumpkin Cottage Cheese Pancakes

Nothing says fall like pumpkin pancakes, and this higher protein version is always a fave! Ready to cook in 10 minutes, these pancakes are light, fluffy, and perfectly sweet. They even sneak in some nutrients thanks to the pumpkin. Add your favorite toppings, and you can’t go wrong!

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P.S.: Let’s be friends on Instagram!

A good fakeout recipe! Because I can’t order dinner every night of the week. So I do my best to recreate some of my favorite meals (with better-for-you twists) at home! Especially in this busy season of life with the kids going back to school. Our schedule has honestly been a lot recently, and I’m so grateful for solid meals like this that can not only get us by, but that we actually look forward to eating!

So far, I’ve shared a few like my Better-Than-Takeout Chicken Pad Thai and Sweetgreen-Inspired Chicken Sesame Crunch Bowls, and I love that you all love them as much as I do!

To carry on the theme, I’m bringing you one of my all-time favorite takeout-inspired recipes with these General Tso’s Chicken Bowls! They’re sweet. They’re savory. They’re spicy. And just flat-out REALLY good! Even my kids love the chicken, which is always a huge win.

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I’m so incredibly grateful for this community. Thank you guys for being subscribers and if you aren’t yet, I would love for you to subscribe below!

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Aaaand, they come together in about 35 minutes! All you need is a skillet and a bowl to mix the sauce. There’s no MSG or unnecessary additives, each bowl has 41 grams of protein. Leftovers store well, too! So, you might as well make a double batch for the rest of the week or even to freeze. Trust me. When life gets hectic, you’ll be glad you did!

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General Tso’s Chicken Bowls

4 Bowls | 35 Minutes | 41 Grams Protein

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This is one of those fuss-free recipes you always keep in your back pocket, and it’s honestly perfect for adding a touch of flavorful brightness any time of the year! My family and I are obsessed with this one, and I especially love that I’m getting to use up all of the fresh basil in my garden before summer’s over.

All About The Recipe

Here’s what we’ve got going on:

• Orzo – One of my favorite pastas for simple weeknight meals! I often use high-protein orzo, but regular works totally fine, too.

• Broth – Chicken or vegetable broth helps cook the orzo, infusing it with savory flavor you don’t get with water. Or take it up a notch with bone broth!

• Dry White Wine – Listen. The way that white wine adds depth and richness to this meal is UNBELIEVABLE. If you have to use broth, that’ll work just fine, but if really want this dish to shine, use the wine!

• Garlic – Using pre-minced garlic is my favorite hack to cut down on prep time!

• Olive Oil – I like to use just a drizzle of olive oil to add peppery flavor and prevent the orzo from clumping and drying out. I don’t recommend using a different type of oil for this recipe.

• Lemon Juice – Freshly squeezed lemon juice is best, always!

• Spices – Salt, pepper, red pepper flakes, and Italian seasoning give the salmon bake a Mediterranean-inspired taste with just a kick of heat.

• Capers – These provide little bursts of salty, briny flavor that pair really well with the salmon and lemon.

• Salmon – I use four salmon fillets that are about 4 to 6 ounces each. Skin-on or skinless both work well. If using skin-on, place the fillets skin-side down in the casserole dish. Frozen is totally fine, as long as you make sure to thaw it beforehand!

• Cherry Tomatoes – These become juicy and slightly sweet as they roast. Grape tomatoes work well, too, if you can’t find cherry tomatoes at your local grocery store.

• Feta – Salty and savory with a unique tang, feta adds the best flavor and melts in the oven, becoming soft and gooey.

• Fresh Basil – Scattered over the finished dish, this adds a pop of bright, fresh flavor.

• Pesto Marinade – I make a simple marinade by combining pesto, olive oil, garlic, lemon juice, lemon zest, and Italian seasoning. I often use either my basil spinach pesto or easy kale pesto, but store-bought pesto also tastes great.

Let’s Make The Recipe!

I’m so excited to share this one with you guys! If you make it, I would LOVE for you to join the chat and send over your photos. Or ask me questions! I’m checking it everyday and love talking with our community there.

Ready to get started? Watch the video and let’s cook together!

Download the PDF below for the recipe + grocery list! 👇

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My sweet Atlas is also getting ready to start another round of play therapy, so we’re gearing up for a season of shuffling kids around between both of our jobs, school, daycare, and other things. He has some sensory things that we’ve been in play therapy for in the past, and it helped SO much the last time we did it. So we’re going to do another round with hopes to learn how to handle some of the things we’re dealing with for both him and for us as his parents!

What I’m Doing This Week

• Meetings, working on an exciting project

• Lots of recipe development + testing

• FILMING DAY! This one’s specifically for YouTube and we’ve got some amazing fall recipes coming your way.

• I’m taking a hip hop-style dance class, so that’s fun.

• Friday night fundraiser at the kid’s school!

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What I’m Making This Week

SUNDAY

One of my closest friends since collage is coming to visit! I haven’t seen her in YEARS, maybe like 5 years??? Seems wild. We will either go out, or maybe I’ll cook something here and she can come over and meet the fam. Maybe these Carne Asada Sweet Potato Bowls!

MONDAY

It’s been so long since I’ve made these, but it’s a billion degrees outside and I just need cool meals right now. So definitely thinking about these Greek Inspired Pita Bread Sandwiches!

TUESDAY

Filming day! We’re going with a fall variation of my Pancake Bars, an Apple Cider Donut Loaf (very excited for this one), and I’m working on adding more recipes to my Instagram dump-n’-bake series. Stay tuned!

WEDNESDAY

This is SUCH a busy day for us. And it’s the day I have my dance class in the evening, so dinner will either be leftovers from one of my recipe tests, or, as always, Chick-fil-a. Maybe one day we won’t get there as much (the kids LOVE it in this phase), but right now I’m grateful for it on late evenings like this!

THURSDAY

Testing out a new recipe! Cody grew up eating this taco salad that his mom always made, and I want to recreate it. It’s kind of like this one, but she uses ground beef and Catalina dressing, so I want to make a homemade version.

FRIDAY

We’ll be eating food truck dinner since we have the school fundraiser!

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What I’m Loving This Week

1. Pyrex Glass 9x13” Casserole Dish

2. My FAVORITE Mini Blender

3. The Wooden Spatulas I Plan On Buying This Week

4. This Coffee Machine is LIFE Right Now

5. My Forever Favorite Braiser

6. Overnight Oat Mugs for Breakfast Prep

What are you making this week? I’d love to know in the comments below or in our subscriber chat!

Check out previous Sunday Plans:

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What I love most about this recipe is all of the different ways you can really mix it up! Have leftover chicken in the fridge? Throw it in. Salami? Even better! Add cherry tomatoes, roasted zucchini, even sweetcorn could taste amazing. That creamy, savory, garlicky sauce can be paired with limitless options!

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I’m so incredibly grateful for this community. Thank you guys for being subscribers and if you aren’t yet, I would love for you to subscribe below!

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Let’s get into it! All you’ll need for this one is 9 simple ingredients. The whole thing comes together in just 25 minutes, and I like to think of it as a better-for-you take on Alfredo pasta or maybe a fancier mac and cheese situation.

Either way, this is one of those recipes that I always keep in my back pocket for when life gets busy. I hope it helps other busy moms the same way it has helped me!

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Creamy Cottage Cheese Pasta

4 Servings | 25 Minutes | 37 Grams Protein

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With all that fun, I’m really relying on super easy recipes that can get us through for busy evenings. I’m talking 30 minutes, healthy, high protein, and lots of flavor!

And when I say easy, I mean EASY! Like the lowest effort possible with the best results. That’s my kind of busy weeknight meal! The ingredients are simple, the prep time is minimal, and the flavors are still big, bold, and delicious. It’s a win-win!

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What’s Included with Monthly Recipe Ebooks

Each Monthly Recipe Ebook includes two weeks’ worth of:

• 4 healthy breakfasts

• 4 snacks/treats

• 6 high-protein dinners

• Complete grocery lists for each week

Use it as a meal plan, or just flip through it like a mini cookbook. Whatever works for your life! August’s Monthly Ebook is all about keeping things easy and celebrating the last of in-season summer produce. The recipes are SO good!

Subscribe now

10 Easy Dinners to Make in August

1. Shrimp Guacamole Tostadas

This entire recipe cooks on one sheet pan and is ready to eat in 30 minutes. Crunchy tortillas are topped with guacamole, flavorful shrimp, veggies, and a drizzle of hot honey for a well-balanced meal that’s fun to eat!

2. Baja Chicken Bowls

So much flavor in these! With sweet and spicy marinated chicken, a crisp corn and black bean salsa, fluffy rice, fresh veggies, and a drizzle of hot honey sauce, every bite is full of the best flavors. It’s truly the perfect healthy dinner recipe!

3. Healthy Sloppy Joes

This is an easy, veggie-forward take on one of my favorite childhood recipes. Sweet, savory, and filling, it’s perfect for serving in buns, over potatoes, or even using as a base for nachos. The options are endless, and leftovers store and freeze well for meal prep!

4. 15-Minute Sushi Bowls

Made with spicy tuna, marinated cucumbers, creamy avocado, edamame, and warm rice, these bowls have all the flavors of sushi you love with no need for cooking! Ready in 15 minutes, they’re way faster than takeout and can easily be customized with different ingredients and toppings.

5. 10 Minute Pita Pizza

My littles love these pizzas and get so excited getting to choose their own toppings. Start with pre-made pita bread, add your favorite toppings, and pop the pizzas in the oven to heat up. Easy peasy!

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6. Easy Ground Beef Tacos

You can never go wrong with a classic ground beef taco. My homemade seasoning ensures the meat is never bland, and I even sneak in a few veggies. Prep extra protein to store in the fridge or freezer for later!

7. 20-Minute Mediterranean Chicken Pizzas

The ultimate recipe mashup, these pizzas start with soft pita bread. Then, I add shawarma-seasoned chicken, cheese, fresh veggies, and a sweet balsamic glaze. With a five-star rating, it’s a reader favorite on the blog and my go-to when I really don’t feel like cooking.

8. 30-Minute Homemade Chicken Fried Rice

This is one of those meals I always know I can count on when nothing sounds good, but we still need to eat. It’s also a great way to repurpose leftovers! It’s a healthier twist on takeout versions, and all the ingredients come together in one pan.

9. 30-Minute Blackened Salmon Tacos

These tacos look fancy but come together with 10 simple ingredients. Savory with a kick of spice and a satisfying crunch, they’re one of my favorite meals ever and just so happen to be a breeze to make!

10. BBQ Chicken Power Bowls

A longtime favorite, these bowls don’t have a five-star rating for nothing. They’re sweet, savory, crunchy, creamy, and truly addicting. Seriously, these bowls have everything you could want in a weeknight dinner!

11. Street Corn Chicken Bowls

Oh my goodness, these Street Corn Chicken Rice Bowls are seriously my new favorite! They’re a high-protein take on the popular Mexican street food known as elotes, which I became obsessed with when I was there. Everything cooks in one pan and is served over fluffy rice for a meal that’s ready in 30 minutes or less!

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P.S.: Let’s be friends on Instagram!

These easy summer flatbreads have been one of my top favorite recipes lately. I love that we’re using seasonal produce before it’s gone: ripe peaches, fresh basil, all over a layer of whipped lemon cottage cheese and drizzled with a bit of hot honey and balsamic glaze.

She’s a good one, ya’ll!

All About The Recipe

Here’s what we’ve got going on:

• Peaches – Fresh, ripe peaches become soft and caramelized in the oven, adding sweetness and a soft texture to the flatbreads. For the best results, look for peaches that are fragrant and give just slightly when squeezed.

• Olive Oil – A bit of olive oil helps the peaches roast and creates a crisp, golden crust on the flatbreads.

• Cottage Cheese – I use Good Culture Organic 4% cottage cheese. I recommend sticking with full-fat cottage cheese for the best taste and texture. Low-fat will work, but it isn’t quite the same!

• Lemons – Fresh lemon juice brightens the cottage cheese layer. Then, I like to sprinkle a little bit of lemon zest over the flatbreads to tie everything together.

• Naan – I use store-bought naan bread as the base of these flatbreads. Pitas work well, too, if you prefer a thinner, crispier flatbread.

• Garlic – Fresh minced garlic adds savory flavor to balance the sweetness of the peaches. Using pre-minced garlic is one of my favorite kitchen hacks to reduce prep time!

• Chicken – Use the chicken from the recipe below, or save time with a rotisserie chicken from the grocery store!

• Pesto – Store-bought or homemade.

• Arugula – I like the peppery flavor of arugula, but you can substitute any greens.

• Parmesan – For a meltier texture, buy a block of Parmesan and grate it yourself!

• Balsamic Glaze – I use a store-bought glaze to keep things easy.

• Hot Honey – A drizzle of hot honey adds just enough sweet heat to complement the peaches, pesto, and balsamic. Add more or less to taste, depending on your spice preference.

• Garnishes – Fresh basil leaves and flaky salt are truly the perfect finishing touches!

Let’s Make The Recipe!

I’m so excited to share this one with you guys! If you make it, I would LOVE for you to join the chat and send over your photos. Or ask me questions! I’m checking it everyday and love talking with our community there.

Ready to get started? Watch the video and let’s make these together!

Download the PDF below for the recipe + grocery list! 👇

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This month’s ebook is all about making life easier with meals that actually work with busy family schedules. I’m getting ready to send two of my kiddos back to school (the other one goes to daycare), and I always underestimate just how CRAZY this season can be!

So in this month’s plan, we’re going with lots of make-ahead, quick and easy options that are perfect for feeding you and your family healthy breakfasts, snacks, and dinners when you’re in a time crunch. My hope is that you’ll never have to stress about what to make again!

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Use these ebooks as a meal plan. Or, think of them more as a cookbook/ebook for the month, picking and choosing your favorite recipes. There’s really no right or wrong way to use them, which I love!

BEFORE WE GET STARTED:

✨ How The Monthly Ebooks Work

• 2 weeks of breakfasts, snacks, and dinners

• 4 healthy breakfasts

• 4 snacks/treats

• 6 high-protein dinners (so you still have flexibility for leftovers, eating out, or quick nights)

• Complete grocery lists for each week

And you can even print the ebook out and use it as a beautiful cookbook right in your kitchen!

So as a paid subscriber, every month you’ll now get:

• Monthly recipe ebooks

• Full healthy, high-protein weeknight dinner recipes

• Roundup posts

• Weekly Sunday chats

• The Sunday Plan (every other month)

• Access to our group chat and the full archive of recipes!

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🍽 August Recipe Highlights

Breakfasts

Baked Peach Oats: Five minutes of prep, under an hour total, and you’ve got a warm baked oatmeal that tastes like dessert but with 24 grams of protein!

Lemon Blueberry Pancakes: Super fluffy, high-protein, and full of the best fruity flavor! Great to prep ahead, these are great to reheat on busy mornings.

High Protein Strawberry Waffles: With a sweet, fruity flavor and pretty pink color, these waffles make breakfast feel just a little extra special. Freezer-friendly and quick to reheat!

Banana Mango Smoothie: My go-to when it’s still just too hot to cook, this smoothie is thick, creamy, sweet, fruity, and refreshing. Five minutes are all you need!

Snacks

Thin Mint Brownie Balls: Thin Mints that are healthy?! Say less. With 6 grams of protein, these bites are a better-for-you take on everyone’s favorite cookies, and they’re ready in less than 25 minutes with no baking!

Peanut Butter Protein Bars: Four ingredients, 15 grams of protein, and a delicious chocolate peanut butter flavor. My littles think I buy these from the store.

Thai Mango Sticky Rice: Restaurant-inspired but made at home with simple ingredients. Gluten-free, dairy-free, and SO good!

Homemade Date Twix Bars: Everything you love about Twix bars but gluten-free, vegan, and refined sugar-free. Made with dark chocolate, they’re even better than the original candy bars!

Dinners

Harissa Veggie Bowls: Spicy, garlicky, creamy, and fun to eat, these vegan bowls are perfect for Meatless Mondays and meal prep!

Tandoori Paneer Salad: A hearty, vegetarian salad full of fresh veggies and finished with a bright raita sauce and 23 grams of protein.

Southwest Burrito Bowl: 30 minutes, 32 grams of protein, and a creamy avocado lime sauce you’ll be tempted to eat with a spoon.

Sticky Butter Chicken Bowls: 42 grams of protein, one pan, and simple ingredients create bold flavors for a family-friendly meal you’ll make again and again.

Buffalo Chicken Pasta Bake: With a creamy cheese sauce, tender pasta, hidden veggies, and 24 grams of protein, this is comfort food at its best.

Spicy Cashew Chicken Bowls: Fresh veggies, cashews, rice noodles, and chicken are tossed with a sweet and spicy sauce for a takeout-inspired dinner with 33 grams of protein.

👩🏻‍🍳 One‑Night Prep (Optional But SO Helpful)

One of my favorite things about this month's ebook is how much you can prep ahead. Spending just 30-45 minutes the night before makes the rest of the week feel so much easier.

• Bake the Peach Baked Oats the night before and store them in the fridge for quick grab-and-go breakfasts. They reheat well, and you can add a spoonful of Greek yogurt just before serving.

• Double the Lemon Blueberry Pancakes while you’re cooking. Freeze the extras in a single layer, then pop them into the toaster or microwave for easy weekday breakfasts.

• Prep your snacks all at once. Both the Thin Mint Brownie Balls and Peanut Butter Protein Bars are designed for meal prep and keep well in the refrigerator, giving you healthy snacks all week long.

• Marinate the Tandoori Paneer overnight for even more flavor, or chop all of your vegetables ahead of time so dinner comes together quickly. The Southwest Burrito Bowl chicken can also be marinated the night before for the best flavor.

• Cook grains in advance. Make a batch of rice or farro to use for the Harissa Veggie Bowls and Southwest Burrito Bowls. Having cooked grains ready to go turns both meals into easy weeknight dinners.

• Wash and prep your produce. Chop kale, slice peppers and onions, rinse tomatoes, and prep herbs so everything is ready to assemble when it’s time to cook.

🛒 Seasonal Shopping: August Edition

August is one of my favorite months to cook because summer produce is still at its peak! This month’s recipes make the most of fresh fruits, colorful vegetables, and a handful of simple staples that you’ll use throughout the week.

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🍑 In-Season Produce to Look For

• Peaches

• Blueberries

• Strawberries

• Mangoes

• Bananas

• Butternut squash

• Bell peppers

• Kale (or spinach)

• Cherry tomatoes

• Avocados

• Lemons

• Limes

• Fresh cilantro

• Fresh mint

• Red and yellow onions

🍗 Proteins to Stock Up On

• Chicken breasts

• Paneer (or extra-firm tofu for a vegan option)

• 4% cottage cheese

• Plain Greek yogurt

• Eggs

• Vanilla protein powder

• Plant-based protein powder

🥜 Pantry & Sauce Staples Worth Grabbing

A few pantry basics show up throughout this month’s breakfasts, snacks, and dinners, so it’s worth stocking up before you dive in:

• Rolled oats

• All-purpose flour

• Almond flour

• Oat flour

• Peanut butter

• Almond butter

• Maple syrup

• Dark chocolate chips

• Coconut oil

• Olive oil

• Avocado oil

• Harissa paste

• Tahini

• Rice or farro

• Black beans

• Garbanzo beans

• Coconut milk

• Deglet or Medjool dates

• Cacao powder

• Ground cinnamon

• Garam masala

• Cumin

• Smoked paprika

• Turmeric

• Red wine vinegar

• Apple cider vinegar

• Flaky sea salt

Download the August Recipe Ebook HERE 👇

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Ummmm first, before I get into talking about the week, I need to apologize for all of the emails I’ve sent with random highlighted text in them because oddly enough, Substack automatically puts this in sometimes when you link things and you can’t see it on the backend…..so I had no idea until the email hit my inbox. Yeah. Me and tech….idk.

Ok back to recipe testing: the fun part about testing so many recipes is being able to give full dinners to my neighbors and friends and treating them to a night of not cooking for their families! Of course I always save some for us to eat here as well, but there’s just SO much food in and out of this house with my business that I sometimes have to give it away in order to save it.

One thing about me is that I will NOT let food waste. So if we aren’t eating it (which we usually are), then it definitely goes to a good home (or often into the freezer for later)!

But does anyone else get overwhelmed by being the food manager of your homes like I do? Honestly, it’s a lot to keep up with. And planning meals every single night can be so exhausting.

As a busy mom, my goal through my work is to help you guys feel seen and like there’s someone here who can help take the load off a bit. Whether it’s through sharing recipes, my meal plans, or just talking about what I’m actually making for the week ahead, just know you’re not alone on this crazy journey.

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AND, something I think would be so fun is to chat about what we’re all making for our families. I want to hear all about YOUR go-to meals that make life easier!

What I’m Making This Week

SUNDAY

This weekend we went to a neighbor’s cookout on Friday and then out with some friends on Saturday, so after back to back dinners out, I’m ready to get back into my kitchen! I’m making my Chicken Sesame Crunch Bowls because my goodness. These are SO incredible! Plus I have extra crispy noodles leftover.

MONDAY

I’ve been testing out this Roasted Brussels, Bacon, and Goat Cheese Casserole situation that I can’t get enough of!! It’s not a true casserole I don’t think, but it isn’t quite a sheet pan dinner, either. I never to figure out what to call it! I’ll post a photo on Instagram stories and you guys can tell me what you think :)

TUESDAY

Filming day! We’ve got some really exciting fall cottage cheese pancakes recipes coming your way (seriously SO ready and I know we have a ways to go but stilllll).

And THEN, a Biscoff Cheesecake Bars recipe kind of like my Greek Yogurt Cheesecake essentially because I loved these so much I needed them in a different flavor. But Biscoff, I mean???

WEDNESDAY

I might be going antique/thrift shopping with a friend, and honestly nothing makes me more excited. I mean, think of all the props we could have for our food photos, ya’ll! AND I recently started taking a hip hop cardio dance class every Wednesday that’s been sooooo fun, but it starts early in the evening, so dinner’s always a mad dash. I’ll be making my super quick Sushi Cups this night!

THURSDAY

I have no plans on this day, so I will be going all in on recipe testing! Starting with Chili Mango Beef Bowls that remind me of these bowls. That sweet and savory blend is going to be so good.

FRIDAY

I’m taking a meal to my friends who just had a baby! I’ll see what they’re craving, but this Fajita Chicken Casserole recipe is always a hit for situations like this.

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Things I’m Loving This Week

1. My FAVORITE Mini Blender

2. The Wooden Spatulas I Plan On Buying This Week

3. NINJA CREAMI (you already know)

4. The Patterns on These Dishcloths

5. My Forever Favorite Braiser

6. The Cast Iron Pan I Use Every Week

What are you making this week? I’d love to know in the comments below or in our subscriber chat!

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I’m comin’ at ya with another episode of the Jar Of Lemons show today (is that what we should call it? Input below!), and I’m sharing possibly one of my top favorite healthy dinner recipes of the summer. These bowls are GOOD. Really, really good!

There’s a lot going on in these bowls (in a good way), but they’re actually super simple to make. As in 30-minutes from beginning to end!

As we get ready to head into the school season and squeeze in those last bits of summer, I honestly think these bowls are perfect. Scroll down for the recipe and I hope you love them!

All About The Recipe

Here’s what we’ve got going on:

• Peaches – You’ll need 3 fresh peaches. Look for peaches that are fragrant and give just slightly when gently squeezed. It’s okay if they’re a little underripe, though. They’ll soften in the oven!

• Farro – I like to batch cook farro when meal prepping at the beginning of the week. Or, did you know that microwave farro packs are a thing?? Do what you need to do!

• Lemon Juice – Freshly squeezed, always and forever.

• Salt/Pepper

• Olive Oil

• Zucchini – Love zucchini during peak zucchini season. Look for a medium-sized one!

• Corn – Frozen corn actually works best for this one!

• Chicken – I typically use leftover cooked chicken, like my Instant Pot shredded chicken. Store-bought rotisserie chicken is also great here! Season it to taste if you want.

• Burrata Balls – Possibly my favorite part of this entire recipe. It’s like the treat at the end! Split these in half and add them to the tops of the bowls for a rich, mildly sweet flavor and soft fluffy cheese texture.

• Fresh Basil - Straight from the garden! Or, well, Trader Joe’s.

• Flaky Sea Salt

• Hot Honey Dressing – I combined olive oil, hot honey, and balsamic glaze for a simple dressing that’s sweet, savory, and just the right amount of spicy.

Let’s Make The Recipe!

I’m so excited to share this one with you guys! If you make it, I would LOVE for you to join the chat and send over your photos. Or ask me questions! I’m checking it everyday and love talking with our community there.

Ready to get started? Watch the video and let’s cook together!

Download the PDF below for the recipe + grocery list! 👇

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I know the summers with my littles won’t last forever, so I’m doing my best to savor every moment. AND I’m also not ready for all the chaos that comes with the school season….making dinner on wildly busy nights being at the top of that list, if I’m being honest!

If you’re feeling this same pressure on the horizon, I want to help! My monthly meal plans are always such a good resource for planning out dinners when you don’t have the energy to think about it. But today, I’m also rounding up some of my tried and true recipes that I know I can count on to get a family-friendly dinner on the table!

These 30 minute dinner are not only popular on the blog, but they’ve all also gone crazy on Instagram. You guys love them all as much as I do, and for good reason! They’re all high in protein, full of so much amazing flavor, and super easy to make. Most are even great for meal prep, too. So, you can cook extras for quick lunches the next day.

Save this post to lean on when life gets crazy, and you’ll thank yourself later!

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5 Days of Back-to-School Dinners

1. Mexican Street Corn Chicken Rice Bowl

There’s a reason this one has so many 5-star rating on the blog and is one of my most popular Instagram recipes ever! A high-protein take on Mexican elotes, these bowls are sweet, savory, crunchy, creamy, and seriously addicting. They taste like they came from a restaurant but are so easy to make from home and have 46 grams of protein!

2. 15-Minute Sushi Bowls

These sushi bowls are my go-to when I’m craving sushi but don’t want to order takeout. They have all the flavors I love with 29 grams of protein, and they’re ready to eat in just 15 minutes with no cooking required! Mix and match different fillings and toppings to make them your own for a fun dinner that’s perfect for busy nights and hot summer days.

3. Shrimp Tostada with Guacamole

I’ve been making these tostadas for years, and they’re still one of my favorite meals. With countless reviews, they’re one of the most popular recipes on my blog, and they go crazy on Instagram, too! Start with crunchy tortillas. Then, add guacamole, flavorful shrimp, veggies, a drizzle of hot honey, and a squeeze of lime. Quick and easy to make, they’re a dinner dream come true.

4. Sticky Garlic Sesame Shrimp Bowls

These flavorful bowls are made with tender shrimp, crunchy veggies, and a sweet, savory, umami sauce. They’re ready to eat in 20 minutes and double as easy meal prep. Even littles clean their bowls with this one!

5. BBQ Chicken Power Bowls

I love a one-pan recipe for weeknights, and these BBQ chicken power bowls never disappoint. Savory and flavorful, they’re made with barbecue-seasoned chicken, fresh cabbage, carrots, rice, cucumber, and creamy avocado. Finished with a drizzle of barbecue sauce, this 30-minute dinner is truly one of my family and I’d favorite meals.

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P.S.: Let’s be friends on Instagram!

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I feel like we’re just counting down the days until school starts over here, and to be quite honest, I’m just not ready all. Summer is one of my favorite seasons, and so is fall actually! If we could just go from the heat level of early to mid summer and hold on to that until we hit fall, I would be so happy.

But no, that’s not how it works in Oklahoma. Instead we must first pass through the long fiery furnace of late summer where the heat is unbearable and we can’t even breathe outside. You think I’m being dramatic but it’s truly a problem!

HOWEVER….let me focus on the good things for a second. And stop complaining.

One good thing is that Atlas (my oldest) is finally feeling better! He was stomach sick on and off for weeks and it was confusing, baffling, and so stressful. This week he was sent home from camp and our entire plan/schedule had to change last minute, so that made for kind of a crazy week.

I also tried to take him in for lab work to rule out anything scary, but the child flipped out at the sight of a needle and it was just about the most stressful thing I’ve ever been through. He has some sensory things and even though we haven’t dealt with them in a while (OT helped him SO when he was little), that day it ALL surfaced. It was a good reminder to keep working on things with him. And in case you were wondering, we did not succeed in getting that lab work.

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But since he couldn’t go back to camp, and of course his brother stayed home as well, we had a few cozy days together just sort of hanging out. It was nice.

Plus it was both of the boy’s birthdays this week, and their birthday party. So a busy week indeed! How are you guys feeling as we wind down summer and head into back to school season? Let’s chat!

What I’m Making This Week

SUNDAY

After taking a few days off last week, I’m getting back in the kitchen for some recipe testing! Making a new variation of my Chicken & Rice Stuffed Bell Peppers with a southwestern twist.

MONDAY

We’re filming a day early this week! I’m So excited for this set: Peanut Butter Chocolate Chip Pancakes (a twist on my classic Cottage Cheese Pancakes that you guys have loved so much), Sriracha Honey Chicken Bowls (similar to my Honey Sesame Chicken Bowls, and a Chocolate Peanut Butter Overnight Oats recipe. This is my kind of food for busy weeks!

TUESDAY

Testing out another dinner recipe. Can’t way much about it yet. :)

WEDNESDAY

I have leftover ingredients from my new Chicken Sesame Crunch Bowls (have you guys tried these???) and I will absolutely be making another round. I’ve never loved a salad/bowl situation more honestly!

THURSDAY

My friends just had a sweet baby girl! So I will be bringing them a meal. I’m thinking a Creamy Italian Pasta Salad situation because it’s so hot outside. Honestly, maybe an elevated chicken salad sandwich recipe made with croissants! Who doesn’t love a simple dinner like that? Send any meal gift ideas for hot summertime in the comments below, I’d love some help!

FRIDAY

We’ve been eating out a lot lately with the boy’s birthdays last week, so I’ll definitely be cooking again. I’m thinking either leftovers or a version of my Carne Asada Sweet Potato Bowls!

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What are you making this week? I’d love to know in the comments below!

Check out previous Sunday Plans:

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I don’t know why this hasn’t occurred to me until know, but I have all of these videos I’ve been posting over on YouTube where we cook together right in my kitchen, and I just realized that I could also be posting them here on Substack, where the recipes actually live. So I’m excited to finally start sharing these with you guys!

Personally, I always love seeing how a recipe is made before I make it. My hope for these videos is that you can feel like you’re right in the kitchen with me and that we’re making dinner together! Because it’s so much more fun that way.

If you aren’t sure what to make for dinner this week and you want someone to literally walk you through every step, removing the mental load entirely, then I would love for you to try out my Sunday Plans!

Get The July Sunday Plan ✨

Here’s how it works:

1. We make 1 big dinner on Sunday.

2. We save components from that meal (that you’ve already cooked) for the week ahead.

3. Those prepped components (grains, protein, sauces) turn into 3 SUPER easy healthy, high-protein dinners in the week ahead!

You’ll get full recipes, grocery lists, and everything in a digital format. I hope you guys love it and that you’ll cook with me in this month’s Sunday Plan!

Get The Recipes

This is a recipe I’ve actually been making for years! My first pass was when I started the site back in 2015 (yup…..yup), and I feel like every year I make little tweaks to it. It’s in such a good place now and I know you guys are going to love it!

I love these zucchini boats because not only are they lower in carbs, high in fiber, and higher in protein, but that FLAVOR. Oh my goodness! And hey, anytime I put a “boat” in front of my children they are tricked (kind of) into eating veggies, so I’ll take that as a win.

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Our newsletter is a New Bestseller! I’m so incredibly grateful for this community. Thank you guys for being subscribers and if you aren’t yet, I would love for you to subscribe below!

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Whether you’ve got a garden overflowing with zucchini, are looking to sneak in some more veggies, or just need something to switch up your weeknight dinners, I know you’ll love this recipe as much as I do. With bold southwest flavors, lots of melty cheese, and a creamy lime yogurt sauce, these zucchini boats are seriously SO good!

And AND did I mention they’re ready in under an hour? Ok I’ll stop overselling these, you guys get the point. Just go make them asap before zucchini season is over!

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Southwestern Zucchini Boats

4 Servings | 50 Minutes | 35 Grams Protein

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But these Sweetgreen Chicken Sesame Crunch Bowl? I cannot stop making them!

They have 45 grams of protein, lots and lots of fresh ingredients, so many incredible flavors and textures, and this recipe basically has everything you could want in a weeknight dinner. Plus, it’s perfect for these super hot days lately!

Let’s talk about the dressing...

This citrus sesame vinaigrette might actually be my favorite part of the whole recipe.

It’s bright, savory, just a little sweet, and does double duty as both the chicken marinade and the dressing for the bowls. I don’t know about you, but anytime one ingredient can pull double duty, I’m all in.

And then there’s the crunch...

You can’t make this Sweetgreen-inspired bowl without that iconic sesame crunch.

I assumed it would be complicated. Turns out, it’s ridiculously easy!

Sesame seeds, maple syrup, garlic powder, and a little salt are all you need to create the most addicting crunchy clusters. Add some crispy chow mein noodles, and suddenly every bite has the perfect mix of fresh, crunchy, and savory.

I may or may not have eaten half the sesame crunch straight off the baking sheet while making dinner. No regrets.

A few reasons this one’s staying in the rotation

• 45 grams of protein per serving

• Way more budget-friendly than takeout

• Ready in under an hour

• Great for meal prep lunches

• Everyone can build their own bowl exactly how they like it

Honestly, it’s one of those dinners that makes everyone happy, which feels like a small miracle some weeks.

If you’ve been craving your favorite Sweetgreen order but not the price tag that comes with it, I think you’re going to have so much fun making this one at home.

I can’t wait to hear what you think!

GET THE FULL RECIPE!

Enjoy!

But one thing that’s recently been on my mind, transparently, is really wanting to lean in and grow my Substack. I love that I can just chat with you guys on here (feel free to chat back ANY time you want in the comments or in our ongoing Chat Group)! While I love social media (most days), I love sharing recipes on my website, there’s something special about the true community aspect here on Substack.

That said, I want to share two things:

1. Just how immensely grateful I am for you guys and this community. Truly.

and

2. From that place of gratitude, I’m starting a monthly $100 giveaway!

Monthly Giveaway: Here’s How it Works!

1. Become a paid subscriber!

2. That’s it! By becoming a paid subscriber, you’ll automatically be entered into our $100 gift card giveaway each month! The winner will be selected at random and notified at the end of each month.

Become a paid subscriber!

AND if you’re already a paid subscriber, you’re automatically now entered into the giveaway. Nothing more to do! So excited to be in this community together. Cheers to healthy, happy cooking!

What I’m Making This Week

SUNDAY

Testing, testing, testing! Specifically, we’re doing a breakfast for dinner situation so that I can turn my classic Cottage Cheese Pancakes into a peanut butter chocolate chip variation. So fun, right? I, for one, am very excited.

MONDAY

I have all of the ingredients on hand for my 15-Minute Sushi Bowls, and they’re incredibly easy so we’re making them again. Obsessed with this recipe!

TUESDAY

Filming day! I’m making the LAST recipe in my Scoopable series, so stay tuned for that. It’s a good one!

Then, of course, filming the new pancakes I tested on Sunday. And then a few sponsored Instagram posts that I’m pretty excited about.

Dinner will be leftovers after a busy day of filming food!

WEDNESDAY

Atlas’ birthday! My sweet little baby firstborn is going to be EIGHT years old and I am unwell, ya’ll. We are celebrating him this evening and per our family tradition, he can pick ANY place he wants for all of us to go out to eat! Ready for his choice? You ready for this?

MCDONALDS.

This poor child is so deprived of junk food that this is his dream restaurant and while I’m having to hype myself up over it, I will gladly make his dreams come true.

Side note, I should add that this was MY favorite place as a child and I had all of my birthday parties there. So, maybe it’s genetic.

THURSDAY

Believe it or not, I’m actually already testing out fall dinner recipes. I would love to know any ideas you guys have or what you want to see more of! Of course it’s a little weird to think that far ahead when it’s SO hot outside. But it’s also fun to get excited about the change in season (coming in….two months? Maybe three realistically in Oklahoma).

I’m thinking a fun Dump n’ Bake series for Instagram! Send all of your ideas. I’ll test at least one this evening.

FRIDAY

I should also mention that Ollie, my middle kiddo, had a birthday on Saturday and we got to celebrate him over the weekend. So this evening we’re having the boy’s official birthday party with their little friends at a pizza + games place! Birthday week for the boys always sneaks up on me, every single year. I always forget how busy it is!

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What are you making this week? I’d love to know in the comments below!

Check out previous Sunday Plans:

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The meat is cooked on a vertical rotisserie, it’s marinated in this amazing red adobo sauce, and then served over homemade tortillas with fresh pineapples.

And while, no, we aren’t cooking the meat this way (quick and easy dinner situation here), I worked hard to get as close to the flavor as possible with the sauce and other ingredients in these bowls! They’re SO good, and I love that they’re healthy and high-protein as well.

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Our newsletter is a New Bestseller! I’m so incredibly grateful for this community. Thank you guys for being subscribers and if you aren’t yet, I would love for you to subscribe below!

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These Chicken Al Pastor Bowls are everything I want from a summer dinner! They’re sweet, spicy, ridiculously easy, and made almost entirely on one sheet pan. The chicken thighs soak up a smoky-sweet marinade, then roast right alongside caramelized pineapple and onion until everything’s charred at the edges in the absolute best way. It’s SO good!

Build your bowl with rice, black beans, cilantro, a squeeze of lime, and a drizzle of that simmered marinade sauce. Or, skip the bowl altogether and pile it into tacos. Either way, you’re looking at high-protein, gluten-free, dairy-free comfort food that’s ready in about 35 minutes! It’s perfect to prep ahead for busy weeknights, and leftovers store well for delicious meal prep… If you’re lucky enough to have any, of course!

Prep the marinade ahead of time, and let it work its magic overnight. Then, bake everything in minutes for a foolproof meal that tastes like you spent all day in the kitchen!

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Chicken Al Pastor Bowls

6 Bowls | 3 Hours 35 Minutes (Only 35 Minutes of Active Time) | 41 Grams Protein

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We’re Just Back From Italy 🇮🇹

Moving on, I’m still riding the high of our trip to Italy, and honestly, I miss it. Between the pasta, the incredible mozzarella, and more gelato than I’ll admit to, I came home completely inspired. I took notes (obviously) on everything I want to recreate in my own kitchen! Overall, though, I’m happy to be back and excited to start experimenting in the kitchen again.

Here’s everything we did, where we stayed, and what we ate!

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Introducing: Monthly Recipe Ebooks

If you’ve been here a while, you know we’ve been doing monthly meal plans for a bit now, but a lot of you told me you wanted more than just dinners. You wanted breakfasts and snacks too, and some of you said you weren’t even using it as a meal plan so much as a straight-up cookbook for the month. So I listened, and we changed things up!

Each Monthly Recipe Ebook now includes two weeks’ worth of:

• 4 healthy breakfasts

• 4 snacks/treats

• 6 high-protein dinners

• Complete grocery lists for each week

Use it as a meal plan, or just flip through it like a mini cookbook. Whatever works for your life! July’s ebook is all about Core Summer Flavors. I’m obsessed!

The Sunday Plan Just Got Its Own Spotlight

The Sunday Plan has been part of our meal plans for a while now, but it’s officially its own thing this month. If you’re new here, the idea is that you cook one bigger meal on Sunday, intentionally doubling parts of the recipe, and then use those components in three completely different healthy, high-protein 20-30 minute dinners throughout the week.

This month’s Sunday Plan centers around a Basil Chicken Sheet Pan Dinner. It features delicious marinated chicken thighs, roasted peaches, and baby potatoes, all tossed in a basil pesto marinade. Yum!

You make that once, and by midweek those same components turn into things like a burrata bowl with hot honey and leftover roasted peaches. It’s not meal prep in the boring sense. Instead, it’s more like your Sunday self doing your Wednesday self a favor.

What Else Is Going On

Between filming, testing, and just regular summer chaos with three kids running around, this month has been full. We did a whole 4th of July lineup (hello, fruit tarts and butter pecan ice cream), and I’m slowly working through leftovers from testing this month’s Sunday Plan. With flavors this good, I’m definitely not complaining!

Now, let’s dig into the recipes!

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15 Healthy, High-Protein Dinners to Make in July

1. Crispy Beef Quesadillas

Crispy tortillas are stuffed with marinated flank steak, black beans, and melty cheese. Served with a creamy sweet-and-spicy dipping sauce, these tacos are ready in just 25 minutes and provide 55 grams of protein. This one's become an instant family favorite (and my kids actually ask for it)!

2. Carne Asada Sweet Potato Bowls

Citrus-marinated carne asada, roasted sweet potatoes, crunchy cabbage slaw, and a zesty lime-jalapeño aioli come together for lots of flavor and 43 grams of protein per bowl. This recipe feels fancy but is secretly super easy.

3. Creamy Lemon Greek Yogurt Pasta

This is my go-to vegetarian comfort food for summer! Protein pasta and a bright, tangy Greek yogurt sauce come together in 25 minutes flat for a creamy comfort food that provides 36 grams of protein per serving. It’s loved by the kiddos and adults alike.

4. Baja Hot Honey Chicken Bowls

With sweet and spicy marinated chicken, a crisp corn and black bean salsa, fluffy rice, and a drizzle of hot honey sauce, these bowls have a lot to love. Plus, they’re ready in about 30 minutes and provide 48 grams of protein!

5. Steak Couscous Bowls

Tender, juicy steak, fluffy couscous, roasted squash, and a creamy yogurt sauce make this one of my all-time favorite dinners. Perfect for summer, it’s ready in 45 minutes with 51 grams of protein.

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6. Buffalo Ranch Turkey Crispy Rice Salad

This viral-inspired recipe combines crispy seasoned rice, spicy buffalo turkey, and a creamy ranch dressing for a salad that's bold, anything but boring, and super filling with 46 grams of protein and 8 grams of fiber per serving!

7. Yum Yum Chicken Bowls

Roasted chicken, crispy broccoli, fluffy brown rice, quick-pickled veggies, and a creamy yum yum sauce come together to replicate one of my favorite recipes at home. All you need is one pan and about 40 minutes for a hibachi-inspired meal that’s way more nutritious with 45 grams of protein!

8. Better-For-You Hamburger Helper

Skip the box and make this cheesy, comforting classic from scratch in one pot in just 30 minutes. Use protein pasta for an extra boost, and you’ve got a kid-friendly comfort food with classic flavor and 42 grams of protein.

9. Orange Ginger Salmon Bowls

An easy sheet pan meal, these bowls come together with flaky salmon, crispy roasted veggies, and a drizzle of orange ginger sauce. Ready in under 45 minutes with minimal cleanup, every bowl provides a whopping 53 grams of protein and takeout-inspired flavors!

10. Crispy Buffalo Chicken Bowls

Pan-fried, lightly breaded chicken is tossed in a sweet and spicy buffalo sauce and served over rice and crunchy veggies for a bold dinner even littles love. Ready in under 40 minutes with 35 grams of protein, I’ve been making these multiple times a week lately!

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11. Shrimp & Chicken Paella

One of my most popular recipes ever, with 70+ five-star reviews, this comforting one-pan meal is inspired by the flavors I grew up with. With fresh veggies and warm spices, it’s a comfort food that’s not too heavy, making it perfect for warm weather. And did I mention that it provides 40 grams of protein? One bite, and you’ll feel like you’re dining by the sea!

12. Chili Crisp Glass Noodle Salad

Another filling salad with 35 grams of protein, this recipe quickly became a family favorite. With a bold chili crisp dressing, turkey, fresh veggies, and noodles, it’s super filling, fun to eat, and super quick, making it perfect for busy days!

13. Chicken Al Pastor Bowls

Sweet pineapple and spicy chicken come together on a single sheet pan in just 35 minutes for a delicious meal with 41 grams of protein. It’s perfect for prepping ahead or a quick weeknight dinner!

14. Healthy Chicken Tacos with Sriracha

My go-to taco recipe for years, these tacos are made on one pan with 9 simple ingredients in just 30 minutes. With 43 grams of protein, they’re some of the most filling tacos ever, and the Sriracha adds the perfect touch of heat but can easily be adjusted for littles and different preferences.

15. Chicken Sun-Dried Tomato Pasta

Creamy, flavorful, and ready in 30 minutes or less, this recipe has 90+ five-star reviews and is one of my most popular recipes for a reason. A single serving has 40 grams of protein, and it works just as well for a busy weeknight as it does for a dinner party.

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