Featuring keto-friendly pizza, zoodles, and homemade tzatziki
This is part of our Meal Plan initiative, where we curate five enticing, nutritious recipes to streamline your weeknight dinners. We provide prep tips, shopping lists that minimize waste, and ideas for leftovers. With sustainability in mind, we're featuring meatless Mondays.
To up nutrient content and reduce carbs, swap in vegetables for common starchy bases. This week's recipes show off a few different ways to do it: Kick things off by making kuku, a Persian dish akin to frittata, with a side of zoodles and roasted tomatoes. Tuesday's sausage and pepper pizza features a keto-friendly crust made from broccoli, mozzarella, and egg. On Wednesday, you'll cook Thai-inspired chicken thighs. Serve them with jasmine rice, or continue with the theme and opt for riced cauliflower instead. Thursday's warming kimchi stew replaces noodles with spiralized root vegetables. Finally, on Friday, enjoy a high-protein chicken shawarma, served with zucchini tzatziki.
You'll have enough leftovers to bring lunch on Tuesday, Thursday, and Friday this week.
Buy in bulk:
You'll use zucchini, eggs, scallions, garlic, mint, and carrots multiple times this week.
Prep Wednesday's chicken thighs on Tuesday and let marinate overnight for extra flavor.