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.
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.
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!
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.
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.
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!