In This ArticleView AllIn This ArticleYour Meal PlanSomething to Sip OnWhat’s Inspiring Me This Week
In This ArticleView All
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In This Article
Your Meal Plan
Something to Sip On
What’s Inspiring Me This Week
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With both of us having busy schedules, sharing daily meals with my husband is one of the ways we connect. But the truth is that on a daily basis, it’s pretty complicated to make a feast out of each meal. And while the act of sitting together is more important than the dish itself, we like to savor delicious and nutritious meals. That’s where these easy dinners come in! To make sure we have time to enjoy our conversations, dinners for this week are made in four steps or less to keep the prep as easy as possible.
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
When it comes to our health, there is only so much we can do. Factors such as family health history and genetics are out of our control. However, there are others we can more easily modify: eating lots of fruits and vegetables, doing physical activity regularly and looking for ways to relieve stress. This week, I’m loading up on foods withanti-inflammatory nutrients—like omega-3s, isothiocyanates and vitamins C, E and D—to help me tame inflammation and reduce the risk of chronic disease.
If you’re into salsa verde, like me, then Friday’sFish Taco Bowls with Green Cabbage Slawis your dream dinner. While using store-bought salsa is definitely much easier than making it from scratch, this one is whipped up in minutes. There are different types of salsa verde, with different Latin countries having their own version with different flavor profiles. Traditional Mexican salsa verde, which I’m more used to, is made withtomatillos, cilantro, garlic, serrano chiles and white onion. Whereas the Spanish one—which inspired this recipe—uses parsley, cilantro, chiles and anchovies. This dish obtains its anti-inflammatory qualities from most of its ingredients—spinach, avocados, extra-virgin olive oil, cilantro, green cabbage, anchovy, jalapeño peppers and shallots.
Sunday:Sheet-Pan Chicken Thighs with Brussels Sprouts & GnocchiMonday:Quinoa Chili with Sweet PotatoesTuesday:Grilled Salmon & Vegetables with Charred Lemon-Garlic Vinaigrettepaired with whole-wheat baguetteWednesday:Adobo Chicken & Kale EnchiladasThursday:Summer Chicken Parmesanwith a side of whole grainsFriday:Fish Taco Bowls with Green Cabbage Slaw
Printable Shopping List
To continue with the anti-inflammatory theme, I’m making this flavorfulElderberry Elixir Mocktailfor something refreshing and hydrating. It features orange and lemon juice for a vitamin-C boost and elderberry syrup, which gives it its beautiful purplish hue and helps support your immune function. If you want to put in extra effort, you canmake your own elderberry syrupat home in just 10 minutes. I added enough ingredients to the shopping list for four servings, so you can enjoy this delicious sipper with others.
Get the Recipe:Elderberry Elixir Mocktail
Ali Redmond (photography, food & prop styling)
Find Out More:The New Mediterranean Diet
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