I’m keeping it short and sweet today because Remy is cutting her first (and possibly second, third, and fourth) tooth (all at the same time! It’s like a pain party in there!), which is making her the definition of a hot mess and daddy can only entertain her for a very limited period of time before she realizes that her favorite food/comfort source (i.e. me) has left the room.
And how are all of YOU doing?
Hopefully you’re hungry, because this week’s meal plan is FILLED – a hearty non-chicken noodle soup, a green salad not to be reckoned with, one of my favorite pastas ever ever, a super spiced curry, and a GORGEOUS Buddha bowl. Happy eating!
Tofu ‘Chicken’ Noodle Soup from Making Thyme for Health
Prep Ahead Tip: Tofu can be pressed and diced into cubes in advance.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
The Greenest Chopped Salad from She Likes Food
Prep Ahead Tip: Salad comes together very quickly but can be made up to 2 days in advance, if desired.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit feta to make vegan.
Fettuccine with Swiss Chard Pistachio Pesto and Butternut Squash from Eats Well With Others
Prep Ahead Tip: The pesto and butternut squash can be prepared ahead of time so that all you have to do is warm them and cook the pasta on the night you plan to make it!
Yellow Curry Lentils with Halloumi from The Roasted Root
Prep Ahead Tip: The lentils and rice can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the halloumi to make this recipe vegan – consider replacing with red potato and/or chickpeas.
Chickpea Broccoli Buddha Bowl from Hummusapien
Prep Ahead Tip: The sauce can be made up to 3 days in advance. Rice or quinoa can also be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use tamari to make gluten-free.
Click HERE to print the shopping list!