On The Menu: Mediterranean Ground Beef Bowls with Quinoa Salad and Zucchini Spears, Chicken Tostadas & More
Sunday Meal Prep | Week of July 20
Last Friday I was this close to ordering takeout, but a quick scan of the fridge turned up some ground beef, zucchini, cherry tomatoes, basil, and hummus. I thought: there has to be something here.
So I fired up some quinoa, sautéed the beef with cumin and coriander, grilled the zucchini on my grill pan—and before I knew it, I was pulling out the cloth napkins for a little al fresco dinner and barking at my husband for trying to sneak a bite before I got a photo (I’m always thinking of you guys…).
Lesson learned: sometimes the fridge dump dinner really hits. And that’s exactly what’s on the menu tonight—a Mediterranean ground beef bowl with a bright, herby quinoa salad that also makes killer leftovers for lunch (you could, of course, make with ground turkey or chicken). I can’t wait to hear what you all think!
In other news, the Fall session of my group coaching program Beyond the Plate is still $100 off through August 1st ($295 instead of $395). If you’ve been curious about what it’s like, here’s a sweet note we received from someone in our Spring group:
“Beyond The Plate is such an incredible program. For a busy working mom like myself, it was a super approachable way to access information about health and nutrition that felt both doable and encouraging. I learned so many new things and integrated new habits—like trying to eat 30 plants a week—that have become a regular part of my lifestyle. I also have to say that it's wonderful to be a group of like-minded women and have a community where you can ask questions, bounce ideas around, and even share a recipe. It's inspiring and motivating. Thank you Mia!”
—Meghan
We already have a fantastic group of women signed up, and I truly can’t wait to get to know more of you. If you’re ready to feel your best (without rigid rules or pressure) Beyond the Plate might be just the thing.
A few meal-prep adjacent things I’m currently into:
☕ My morning coffee routine is nothing new, but it deserves a shoutout because I’m sipping it as I type this and it’s so good. I use Canyon Coffee organic beachwood espresso (which I just discovered they have on Thrive!), Needed’s collagen protein, and Eden Foods unsweetened organic soy milk (yes—we're not afraid of soy anymore, remember?). I make it with my Breville Bambino, and honestly? It’s ruined coffee shops for me. I love starting the day with something I genuinely look forward to—and the 20+ grams of protein don’t hurt either.
✈️ I leave for Europe next Thursday (!) and I’ve been mentally prepping my packing list in the most type A way ever. A few things I’ve shopped:
This portable charger that can even power my laptop
Stain sticks (because Freya refuses to wear a bib)
A new bathing suit I actually feel good in (I love this brand!)
The cutest matching shorts-and-top set
A great beach/mom/travel bag (I got mine embroidered with my name and now I really wish I had this little toiletry bag or laptop sleeve too)
And, thanks to so many of your suggestions—packing cubes (I finally caved! These felt well made without being crazy expensive).
💧 I recently discovered Pludo, a new electrolyte brand, and I’m obsessed. Officially my electrolyte of choice. Made with premium, organic ingredients, trace minerals, and the amino acids L-citrulline and L-arginine for a little natural energy boost (I’m counting on it for jet lag). And, the flavors are so good…I mean, pink yuzu?!? I reached out to them and got a discount code for you, too: MIA15.
Alright, let’s cook.
I really do hope you’ll make the Mediterranean bowls tonight—not only because they’re delicious, but that quinoa salad is the gift that keeps on giving. While you’re at it, meal prep some chicken to make tomorrow’s tostada and to add to your leftover quinoa salad for lunches this week. Also on deck: Thai turkey patties, tropical salmon bowls and a yummy stir fry. Enjoy!
