Is anyone else in denial that it’s going to be AUGUST in two days?!
Or that I have a 3 MONTH OLD?!
How has this happened. I have no words.
This was our first full week with our nanny and everything went super smoothly! If you don’t count me being an emotional mess and wanting to snuggle my child every second that we were together.
Onto the food. This week’s meal plan embraces summer veggies to the max in about a gazillion different ways! Your palate will not be bored with all the different flavors we have in store for you. Good on so many levels.
Roasted Summer Vegetable Burrito Bowls from The Roasted Root.
Prep Ahead Tip: Cook the rice up and/or pre-chop the vegetables and store them in an airtight container for up to two days om advance.
Vegan/Gluten-free Substitutions: The recipe is already vegan and gluten-free!
Kale and Leek Pesto Pasta with Tofu from She Likes Food
Prep Ahead Tip: You could make the pesto ahead of time and refrigerate until ready to add to pasta.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.
Summer Vegetable Corn Chowder with Chive Ricotta from Eats Well With Others
Prep Ahead Tip: This recipe already comes together pretty quickly (under 30 minutes!), but you could speed things up by chopping the veggies ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. To make it vegan, saute the veggies in olive oil instead of butter and omit the ricotta.
Chickpea Broccoli Buddha Bowl from Hummusapien
Prep Ahead Tip: Use frozen brown rice or quinoa to save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use tamari to make it gluten-free.
One Skillet Mexican Rice Casserole from Making Thyme for Health
Prep Ahead Tip: Chop vegetables up to two days ahead of time and store in an airtight container. Use frozen brown rice to save time.
Vegan/Gluten-free Substitutions: Substitute dairy-free shredded cheese to make vegan.
Click HERE to print the shopping list!