Well, I’ve interviewed 9 nannies in 2 days.
And on top of that, we have RUN OUT OF MY FAVORITE COFFEE.
Let’s just say it has not been my finest 48 hours.
And how are you doing??
Luckily, things have been much more, shall we say “optimistic” on the eating front. I only ate two pieces of chocolate per day this week! Which is down from my previous record of SIX. And they were all Godiva, so at least we’re talking quality stuff here.
And we ate so many veggies! It definitely felt good.
Here’s to more of that this week, and with this week’s meal plan featuring TWO flavor packed salads, a gorgeous lentil soup, a one-pot Indian dal, and pesto-stuffed spaghetti squash…I suspect we’re in for some really good eating.
Sunday
Roasted Carrot Falafel Salad from She Likes Food
Prep Ahead Tip: Falafel can be made ahead of time and re-heated before eating.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit feta to make vegan.
Monday
Golden Lentil Soup from Hummusapien
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tuesday
One Pot Spinach Dal from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped in advance and stored for up to 2 days.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Wednesday
Winter Fattoush Salad from Eats Well With Others
Prep Ahead Tip: This recipe comes together very quickly! No prep necessary.
Vegan/Gluten-free Substitutions: To make this vegan, substitute the butter with olive oil and omit the feta cheese. Use gluten free bread or pitas for the pita croutons to make it gluten free.
Thursday
Spaghetti Squash with Broccoli Pumpkin Seed Pesto from The Roasted Root
Prep Ahead Tip: The broccoli pesto can be made up to 5 days ahead of time, and the squash can be roasted 3 days ahead of time.
Vegan/Gluten-free Substitutions: This recipe can easily be made vegan by omitting the parmesan cheese.
Click HERE to print the shopping list!
