Three Easy Recipes For Your Busy Week

We know that meal prep can be burdensome and tiring if you aren't in the right frame of mind. We want to help take the stress off, help you slow down a bit, and bring you to the table with your family and friends. We think the key is pretty simple: 

1) Plan ahead for the week. Try grocery shopping on the weekend so you have everything you need for the week. Picking a set day every week usually helps. Once you start your grocery list, see what works for you and keep it as a running list week after week -  this helps save on time and helps you stick to a budget and what you need.

2) Make healthy, and easy meals. Shop seasonally if you can! Remembering that when you are busy, it's extra important to fill up and provide your body with the good vitamins, minerals and antioxidants that it needs to stay healthy. 

By having what we need and a plan in place, we head into the week with our feet on the ground. Those extra 15 or 30 minutes we would have spent surfing the internet for what to cook or in the grocery store every day are now intentionally spent for ourselves, with our partners or our children. 

We partnered with our good friend, Leigh Ann Chatagnier of My Diary of Us, a food and lifestyle blog, to help you get started. She shared three healthy meals you can easily plan for a weeknight so you can slow down more where it matters.


Sriracha Honey Glazed Grilled Shrimp Salad


  • 1 Lb. Large Shrimp (Peeled and Deveined)
  • 1/4 Cup of Sriracha Sauce
  • 2 Tbsp. Honey
  • 1 Tsp. Kosher Salt
  • Nonstick Spray
  • 2 Cups of Romaine Lettuce, Sliced Thinly
  • 2 Cups of Cabbage, Sliced Thinly (I used Napa, but any variety will be fine)
  • 1 Red Bell Pepper, Seeds Removed and Sliced Thinly
  • 2 Large Carrots, Shaved in Ribbons or Shredded
  • 1 Cup of Snow Peas, Sliced Thinly
  • 2 Green Onions, Sliced Thinly
  •  2 Tbsp. Black or Regular Sesame Seeds
  • 1/4 Cup Soy Sauce
  • 1 Tbsp. Rice Wine Vinegar
  • 1 Clove of Garlic, Minced
  • 1 Tsp. Sesame Oil

(This recipe serves 2)


  • Make dressing by combining soy sauce, rice wine vinegar, minced garlic, and sesame oil in a small bowl and whisk until flavors combine.  Set aside.
  • Preheat grill (can also use an indoor grill pan or cast iron skillet) to medium high heat, about 400 degrees.
  • Mix together the Sriracha sauce and the honey and set aside in a small bowl.
  • Skewer shrimp (optional, but makes grilling easier) and season both sides of the shrimp with salt.
  • Spray the shrimp with nonstick spray on both sides to prevent sticking to the grill.
  • Place the shrimp skewers on the grill and let cook for 3 minutes on the first side.
  • Flip the shrimp and grill for an additional 2 minutes.
  • Brush the shrimp with the Sriracha honey glaze and let cook for an additional minute.  Remove from the grill.
  • While the shrimp are cooking, layer your salad in two bowls with lettuce, cabbage, bell pepper, carrots, snow peas, and green onions onto two plates.
  • Remove shrimp from skewers and place on top of two salads.
  • Drizzle the dressing over top of the salad and sprinkle with sesame seeds.
  • Serve immediately.

Three easy recipes for your busy week Roasted Beet Salad with Tahini and White Beans My Diary of Us

Roasted Beet Salad with Tahini and White Beans


For the Beets

  • 4 Purple Beets
  • 4 Golden Beets
  • 1 Tbsp. Avocado Oil or Olive Oil
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Black Pepper

For the Tahini White Bean Puree

  • 1 15 Oz Can of White Beans, drained and rinsed
  • 2 Tbsp. Tahini Paste
  • 1/4-1/2 Cup of Warm Water
  • 1 Tbsp. Lemon Juice
  • 1/2 Tsp. Kosher Salt
  • 1/2 Tsp. Black Pepper

Other Ingredients

  • 1 Cup of Fresh Arugula
  • 1/4 Cup Toasted Chopped Hazelnuts
  • Squeeze of Fresh Lemon
  • Salt and Pepper to Taste


  • Preheat oven to 450 degrees.
  • Wash beets and toss with oil and salt and pepper.
  • Wrap the beets in aluminum foil tightly and place onto a baking sheet and roast for 45-60 minutes until fork tender.
  • Let the beets cool slightly and then gently remove the skins from the beets.  
  • While the beets are cooling, combine white beans, tahini, warm water, lemon juice, salt, and pepper in a food processor and blend until smooth.  Start with 1/4 cup of water and add more if needed for consistency.
  • Slice beets thinly.
  • Spread a layer of the velvety white beans onto your plate or serving platter and then layer then beets on top.  Sprinkle with arugula and hazelnuts.
  • Sprinkle with a touch of salt and pepper and squeeze of fresh lemon to finish the salad.
  • Serve immediately.

Three Easy Recipes For Your Busy Week Easy Roasted Asparagus Pesto Pasta My Diary of Us


  • 1 Lb. Rotini Pasta (or pasta shape of your choice, can sub gluten-free pasta, whole-wheat etc.)
  • 2 Cups of Fresh Basil
  • 1/3 Cup Olive Oil + 1 Tbsp.
  • 1 Peeled Garlic Clove
  • 2 Tbsp. Pine Nuts
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tbsp. Fresh Lemon Juice
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Black Pepper
  • 1 Lb. Asparagus


  • Preheat the oven to 425 degrees.
  • Bring a large pot of water to a boil on the stove over high heat.
  • Add pasta and cook until al dente or according to the package's directions.
  • While the pasta is boiling season the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.  Toss to evenly coat and spread onto a baking sheet.
  • Roast for 10-12 minutes until asparagus are just tender and slightly caramelized.  Set aside.
  • While the asparagus is roasting make the pesto by combining basil, 1/3 cup olive oil, garlic, pine nuts, parmesan cheese, lemon juice, and 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a food processor and process until smooth.
  • Cut asparagus into 1 inch pieces.
  • When the pasta has finished cooking, take a ladle and reserve 1 cup of the pasta water before draining off the pasta and then drain the pasta.
  • Add the pasta back to to the large pot along with the pesto and the asparagus and half of the reserved pasta water.
  • Stir to combine until the pesto has coated the pasta thoroughly.
  • Add more pasta water if needed for consistency.
  • Serve immediately.

Three Easy Recipes for Your Busy Week Immune Boosting Citrus Smoothie My Diary of Us

Here's a bonus recipe! They say breakfast is the most important meal of the day, so don't skip it...especially when you've got this brand new smoothie recipe to try out.

Immune Boosting Citrus Smoothie


  • 1 Peeled and Seeded Grapefruit
  • 1 Peeled and Seeded Blood Orange (can substitute regular navel oranges or clementines)
  • 1 Frozen Banana
  • 1 Inch Piece of Peeled Fresh Turmeric (or 1 Tsp. Dried Turmeric)
  • 1 Inch Piece of Peeled Fresh Ginger
  • 1 Pinch of Black Pepper (it helps the turmeric to get absorbed in your body and you won't even taste it)
  • 1/2 Cup Kefir (probiotic dose)
  • 1/2 Cup Coconut Water
  • 1 Tsp. Bee Pollen
  • 1 Tsp. Raw and Local Honey (this helps keep you healthy if you can get it locally)
  • 1 Tbsp. Hemp Seeds (omegas)
  • 1 Tbsp. Collagen Peptides (optional)
  • 6 Ice Cubes

Optional:  Can add a flavorless protein here as well.


  • Add all ingredients into a blender and process until smooth.
  • Serve immediately.

Note: Makes 2 Smoothies.

We invite you to explore Leigh Ann's website for more recipes for you and your family

My Diary Of Us


February 05, 2018 by Greta Jines

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