ThePrep: Easy Debloating Dinners for After Thanksgiving

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We all know the feeling that comes after a big feast (or a few feasts, if you count all the yummy leftovers). While I have zero regrets about all the tasty food I enjoyed, I do feel lethargic, bloated and just a bit out of whack. Our bodies do a good job of letting us know when we need some veggies and other good-for-you foods, and that’s exactly what I’m craving now. This week’s easy healthy dinners will help you debloat and get back to feeling like your chipper self in no time!

Your Meal Plan

If you haven’t already found a way to use up leftover turkey (or chicken, depending on what you made), Sunday’s satisfying Cream of Turkey & Wild Rice Soup is a winner. The creaminess comes from just a bit of sour cream, so it’s still light while delivering that lovely creamy taste.

The rest of the week’s dinners feature ingredients that help you naturally debloat, like the mint in Tuesday’s Strawberry Chicken Salad with Mint & Goat Cheese, the ginger in Thursday’s Spinach Salad with Ginger-Soy Dressing and the kiwi in Friday’s Easy Fish Tacos with Kiwi Salsa. Plus, you’ll see plenty of fiber in these meals, which helps to keep your digestive system chugging along smoothly. Also, Monday’s Falafel Salad with Lemon-Tahini Dressing is a game changer. The dressing is insanely good and the falafel is a yummy way to get in some plant-based protein. However, if you don’t feel like making falafel, simply topping the salad with chickpeas or white beans would also do the trick!

Sunday: Cream of Turkey & Wild Rice Soup

Monday: Falafel Salad with Lemon-Tahini Dressing (go for canned chickpeas for ease)

Tuesday: Strawberry Chicken Salad with Mint & Goat Cheese

Wednesday: Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers

Thursday Dinner: Easy Sesame Chicken with Green Beans and Spinach Salad with Ginger-Soy Dressing

Friday: Easy Fish Tacos with Kiwi Salsa

Big Batch Breakfast

An easy way to up your veg count for the week is to add some to breakfast! We often reach for fruit for our first meal of the day but veggies can make for a delicious breakfast too! Especially when paired with eggs and Gruyère cheese, like in these Muffin-Tin Spinach & Mushroom Mini Quiches. Make a batch at the beginning of the week, so you have something healthy on hand every morning.

Get the Recipe: Muffin-Tin Spinach & Mushroom Mini Quiches

Treat Yourself

I’m diving headfirst into holiday baking and starting with these easy Cinnamon-Raisin Oatmeal Cookies. I’m looking forward to making a batch of these tasty cookies this weekend and surprisingly, I already have everything on hand to make them!

Get the Recipe: Cinnamon-Raisin Oatmeal Cookies

Love this newsletter, have a meal-prep tip you’re dying to share or a question you need answered? Email me at ThePrep@eatingwell.com