Happy New Year everyone! I’ve got the first meal plan of the year lined up and ready to roll. It’s chock full of healthy stuff that’s fully satisfying too (so you don’t have to feel deprived to eat well!). As always, your grocery list is at the bottom of the page.

SLOW COOKER BLACK-EYED PEA AND PORK CHILI

Black-eyed peas are good luck on New Year’s Day, but why not carry that into week one. This is all done in the slow cooker using a lean, but flavorful pork tenderloin as its base. A little sour cream on top makes a fine finish.

PAN SEARED SALMON WITH MANGO SALSA AND AVOCADO 

This recipe was developed with loads of anti-inflammatory ingredients, which is really what healthful eating is all about. The salmon gets crisp in a pan while you stir together a fresh, bright salsa.

WINTER KALE SALAD WITH ROASTED GRAPES, PERSIMMONS, AND GOAT CHEESE

Persimmons are on their way out of the market, so take advantage of them now (you can always use tangerines instead). I’d pick up a rotisserie chicken or cook a few chicken breasts to slice and toss in the finished salad so it qualifies as a main dish. 


PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS

This recipe goes way back to my first book. It’s a good one to batch cook and use for snacks throughout the week. Wrap them up individually and they become easy to grab and toss in a lunch box.

BEST AVOCADO TOAST WITH SOFT EGG

One of my favorite solutions for a quick breakfast or lunch: just smashed avocado with soft egg, lemon, a pinch of salt, and herbs if you’ve got them. Delish.