Hey y’all!
I don’t know about you but when the weather starts to get hot, my appetite goes down a bit and I find myself craving more veggies and fruit. And this week’s recipes definitely have that covered


This week you will make

  • A salad with blackberries and cucumbers
  • An Italian style ground turkey recipe with summer squash and zucchini
  • A quick pork chop with cherries and mangos over spinach
  • An egg frittata made with bacon, tomatoes, shallots (which are a type of onion) and more spinach
  • A fish dish that includes a fresh marinade and golden beets


Who’s ready to cook?
– Caitlin
Co-founder/Director of Content/Nutrition Coach

  • Basil, 6 fresh leaves ribboned/chopped****
  • Cherries, 1/2 cup de-pitted and quartered
  • Cucumber, 1 sm/med cut into pieces
  • Dill, 1 tbsp fresh chopped
  • Garlic, 1 clove diced*
  • Garlic, 3 cloves diced**
  • Lemon, 1 juiced
  • Lemon, 1 juiced (only need 1 tsp for recipe)
  • Mango, 1 diced
  • Onion, ½ yellow diced**
  • Onion, ½ yellow sliced thin*
  • Oregano, 2-3 tbsp fresh****
  • Tomatoes, 1 quart cherry sliced
  • Shallot, 2 sliced
  • Summer squash, 1 cut into pieces***
  • Zucchini, 1 cut into pieces***
  • *Can put these two in the same bag.
  • **Can put these two in the same bag.
  • ***Can put these two in the same bag.
  • ****Can put these two in the same bag.
  • Spinach and arugula
  • If you don’t buy these in a prepackaged container, you’ll need to prep them too. Wash if need be and cut into pieces.
  • Animal Products
  • Bacon, 4 strips cut into pieces
  Other – Roasted Beets
  • Beets, 2 sm/med golden
  1. Heat the oven to 400 and wrap the beets in foil.
  2. Bake the beets for 40-50min or until tender.
  3. When the beets are done roasting, unwrap them from the foil to help them cool faster.
  4. Once cooled, peel the roasted beets and slice them into rounds.