Guys, this whole LIFE thing has really gotten in the way of bringing you new recipes. And I’m SORRY SORRY SORRY!!
This week is going to be the week that things get back in order.
Really. I swear.
We had a lot of sort of drama going on, which is kind of the opposite of what you ever want to happen with a newborn. Basically, our nanny quit on her first day of work. I’m not sure whether that reflects poorly on me or on her (hint: it was her, I’m pretty much the nicest boss EVER), but it happened. For real.
Luckily, my mother-in-law has been able to stay with us for the past few weeks while we find/hire/get used to a new nanny but this whole process has seriously prolonged us getting into a back-to-work routine, which has in turn prolonged me getting into a back-to-blogging routine. Luckily, my child seems to be a lot more flexible than I am because she has been her usual happy-going(-ish) self through it all and even decided to do her first belly-to-back roll yesterday!
She also finally got the hang of taking a bottle last week. On the one hand, I’m flattered that she thinks that my boobs are the ULTIMATE in terms of food sources, but on the other hand I’m glad she finally realized that breast milk tastes the same even when it’s in a bottle because it means I can get some work done without having to worry that she’s at home going on a hunger strike while I’m not there.
And with that, I bring you this week’s meal plan! And get excited for some actual new recipes this week. It’s gonna happen. That’s a promise.
Sunday
Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas from The Roasted Root.
Prep Ahead Tip: Vegetables can be chopped ahead of time and stored in an air-tight container until ready to use.
Vegan/Gluten-free Substitutions: Use gluten-free flour tortillas or corn tortillas to make this recipe gluten-free. Use vegan store-bought grated cheese to make the recipe vegan.
Monday
Chickpea Frittata with Roasted Red Pepper Sauce from Making Thyme for Health.
Prep Ahead Tip: The roasted red pepper sauce can be made in advance. The kale, carrots, green onion and garlic can be chopped in advance. Store in an airtight container in the refrigerator until ready to use.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free!
Tuesday
Szechuan Spicy Garlic Eggplant and String Bean Stir Fry from Eats Well With Others.
Prep Ahead Tip: This recipe can be made in about 15-20 minutes without any prep depending on how good your chopping skills are, but the veggies can definitely be chopped beforehand if you’re extra short on time!
Vegan/Gluten-free Substitutions: Recipe is already vegan, use gluten-free soy sauce (tamari) to make it gluten free.
Wednesday
7-Layer Vegetarian Burritos from She Likes Food.
Prep Ahead Tip: Quinoa can be cooked in advance and sweet potatoes can be roasted in advance.
Vegan/Gluten-free Substitutions: To make recipe vegan you can either omit the cheese or use vegan cheese. To make the recipe gluten free you can use gluten free tortillas.
Thursday
Summer Vegetable Lasagna Rolls from Hummusapien.
Prep Ahead Tip: Veggies can be sauteed and tofu riccotta can be assembled (and stored in the fridge) ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan, use brown rice noodles or zucchini for gluten-free.
Click HERE to print the shopping list!
Child care issues are so difficult. I hope it gets worked out soon!
I like your meal plan – wish I was organised enough to have one but am taking some inspiration here – and good luck with juggling work and baby – so tough to do but glad to hear your wee one is taking it in her stride
Sorry to hear about your nanny issues. Finding Child Care stuff is so stressful!!
A newborn definitely brings change to the household. Hey, you will get back to blogging regularly when it happens, don’t beat yourself up.
Now, I am LOVING this new series of vegetarian meals. And a printable shopping list – whoa, that’s brilliant. This week I am making your recipe for Chimichurri summer veg bowls.
Omg, I can’t even imagine how much extra stress that added to your life. I’m so glad your MIL can help but hopefully you can find a loving and amazing nanny soon. Whoever doesn’t want to work for you is just crazy.
Loving these recipes! Thank you!
Wow! Nicely done blogging and doing all. the. things. Childcare is legit so hard and stressful. You’ve got this! A fellow blogger reminded me that readers prob didn’t actually remember what days I normally posted on…don’t beat yourself up over it. You’ll get to wherever you want it to be. I cannot wait to make that chickpea frittata! You’ve got this mama!
Hang in there mama – you are rocking it. As always. xoxo
Hi Joanne,
I am the mother in law who watches a 5 and 3-year-old and 16-month old twins. I can tell you that something always goes wrong and nothing is perfect. But you seem to have a handle on it so so congratulations! Thank you so much for your recipe meal plans,As a vegetarian who is also gluten and dairy free ( not by choice!!) it can be challenging to come up with recipes given my limited amount of time. Thank you so much for healthy meals that don’t take a week to make.Hang in there, it will get better.