This year on the newsletter we started doing seasonal plant-powered dinner plans: weeks dedicated to prioritizing getting a variety of plants in our meals to support gut and immune health, with an emphasis on what’s in season. They’ve quickly become some of our favorite weeks to shop, prep, and cook. Bonus points if you hit up the farmers market!
The grocery list leans on seasonal produce (of course), as well as a few multi-use pantry staples and canned goods, making this week both low-waste and easy to shop for—the dream! Follow along to stop the dinnertime decision fatigue and eat more plants.
Want to keep track of all the plants you’re enjoying throughout the week? Use this printable plant checklist that’s perfect for hanging on the fridge. (P.S. I filled it out for this week’s plan; we’re at 25!)
sticky honey glazed salmon with peach salsa
All the dinners this week are delicious (and beautifully seasonal!!), but I want to highlight the sticky honey glazed salmon with peach salsa for a second.
It’s truly a favorite in our house—the ingredients are seasonal and refreshing, and it packs in plants and protein. The savory-sweet sticky honey sauce is simmered to a slightly thickened glaze, so it sticks to the pan-roasted salmon perfectly. Bonus points: salmon is packed with Omega-3 fatty acids, helps support heart health, and is a great source of vitamin D—plus it’s a favorite of Copley and Cashew’s. Quick tip: I love to use my fish spatula for easy pan frying.
There’s so much to love about this one, I can’t wait for you to make it this week!
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