Sunday

Miso Glazed Sweet Potato Bowls from Making Thyme for Health

Prep Ahead Tip: The farro can be cooked up to 2 days in advance and the kale can also be washed and chopped ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan. Sub quinoa for the farro to make GF.

 

Monday

Pumpkin, Black-Eyed Pea and Coconut Curry from Eats Well With Others

Prep Ahead Tip: Roast the squash ahead of time and store in the fridge until ready to use.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.

Tuesday

Creamy Vegan Tomato Basil Pasta from Hummusapien

Prep Ahead Tip: Recipe comes together quickly.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.

 

Wednesday

Sesame Ginger Tofu Bowls from She Likes Food

Prep Ahead Tip: Vegetables can be chopped ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan and GF.

Thursday

Quinoa Vegetable Fried “Rice” from The Roasted Root

Prep Ahead Tip: Quinoa can be cooked up to 5 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe can be made vegan by subbing tofu for the eggs and replacing butter with avocado oil.

 

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