Happy weekend, you guys! It’s been a low key one over here, which I am SO thankful for. We definitely needed it given last week’s combination of interview + election + election aftermath. And, of course by LOW KEY, I mean filled with lots of cooking! I made some lentil meatballs in a curry sauce that I am super excited to share with you guys this week (also, Remy LOVED the sauce, so it’s even kid-approved!) and I’m hoping to bake a pie today.
As far as baby feeding goes, we started giving Remy two meals a day this week, usually oatmeal with a sweeter puree in the morning (cinnamon sweet potatoes, butternut squash, applesauce) and a savory puree at lunch. This week’s new puree was a spinach/white bean/lemon/parmesan combo and it was a BIG hit. We also tend to do more baby led weaning-style eating at dinner time, just giving her little bites of stuff off our plate and letting her go to town with it.
This week’s meal plan is a doozy, kicking off the week with a truly luscious creamy wild rice mushroom soup and then going on to include meals with a wide variety of ethnic flavors: Mexican, Greek, Thai, and a couscous salad with some Middle Eastern flair. It’s gonna be a good one!
Happy cooking!
Sunday
Creamy Wild Rice Mushroom Soup from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped ahead of time to help save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free!
Monday
Roasted Vegetable Stacked Enchiladas from The Roasted Root
Prep Ahead Tip: Roast the vegetables up to 2 days ahead of time. Store in a tupperware container until ready to prepare the enchiladas.
Vegan/Gluten-free Substitutions: Substitute non-dairy cheese of choice.
Tuesday
Roasted Vegetable Harvest Salad with Sesame Chili Sauce from Eats Well With Others
Prep Ahead Tip: The vegetables can be chopped and roasted ahead of time and stored in the refigerator until ready to use.
Vegan/Gluten-free Substitutions: Substitute agave or maple syrup for the honey to make this vegan. To make it gluten free, substitute a gluten free grain like quinoa for the couscous.
Wednesday
Greek Chickpea Salad Sandwiches from She Likes Food
Prep Ahead Tip: Chickpea salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Vegan/Gluten-free Substitutions: This recipe is already vegan and can be gluten-free if using GF bread.
Thursday
Thai Quinoa Fried Rice from Hummusapien
Prep Ahead Tip: You can make cashew cream up to 3 days ahead of time and store in the refrigerator.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
I haven’t made chickpea salad in ages
It’s cold and rainy here today so that creamy rice soup looks amazing!
It’s official, Remy eats way better than I do!
These dishes look amazing! Especially your creamy soup- Have to try them all!!