Emily Weeks, RDN, LD

Vegetarian Burrito with Sweet Potatoes & Black Beans

Roasted Cauliflower Burrito Bowl

Vegetarian Spinach Enchiladas

Grilled Bruschetta Chicken with Mozzarella and Balsamic Glaze

Cajun Shrimp Skillet with Veggies & Rice

Oatmeal Banana Pancakes with Fresh Fruit

Nine Months with Abbey

Vegan Pad Thai with Crispy Fried Tofu

Pineapple Pita Pizza – Two Ways

Breakfast Sandwiches with Maple Veggie Sausage, Egg & Cheese

Creamy Chicken Spaghetti

Our Exclusive Pumping Journey

Huevos Rancheros with Pico de Gallo & Avocado

Simple Creamy Avocado Fettuccine

Pan Seared Pork Chops with Rosemary Plum Sauce, Roasted Potatoes & Broccolini

Classic French Toast with Seasonal Fruit Salad

Italian Tofu Scramble with Zucchini & Cherry Tomatoes

Cheesy Summer Pasta with Zucchini, Corn & Basil

Coconut Chicken Salad with Honey Mustard Dressing

Flavored Sparking Water Three Ways with Pep Talk

Sheet Pan Hawaiian Chicken & Veggies with Coconut Rice

Roasted Eggplant Pitas with Tzatziki & Quick Pickled Onion

Vegan Roasted Corn & Bean Tostadas with Broccoli Slaw

Traditional Italian Potato & Onion Soup

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