Sooooooooooooo I’m mega bummed that I have to work this whole weekend, but on the bright side I had yesterday off and I got SO. MUCH. DONE. Because the nanny was here, I could churn out some MAJOR cooking escapades to keep us fed for the week ahead and photograph them. And I still sent her home early, at 2pm, so that Remy and I could snuggle up on the couch without anyone giving me stink eye for letting her nap on me instead of in her crib or stroller. HEY, she’s only young once and I had to work super crazy long hours this past week and barely got to see her…so don’t judge me.
Hopefully you guys can have a more leisurely food-filled weekend that will involve some of the awesome recipes in this week’s meal plan! We’ve got a hearty crockpot soup, some mega spiced up Asian noodles, tasty veggie burgers, a super fun seasonal salad, and baked sweet potatoes loaded with all sorts of goodness. Happy weekend!
Crockpot Mushroom, Lentil, and Barley Soup from Hummusapien
Prep Ahead Tip: This comes together super quick since it’s made in a Crockpot. No need to prep anything!
Vegan/Gluten-free Substitutions: Recipe is vegan. Substitute quinoa to make gluten-free.
Fiery Vegetarian Dan Dan Noodles from Eats Well With Others
Prep Ahead Tip: No need to prepare anything ahead of time for this recipe.
Vegan/Gluten-free Substitutions: To make this vegan, substitute agave nectar or maple syrup for the honey.
Curried Sweet Potato Chickpea Burgers from Making Thyme for Health
Prep Ahead Tip: The entire recipe can be prepared in advance and stored in an airtight container for up to 2 days.
Winter Panzanella Salad from She Likes Food
Prep Ahead Tip: Vegetables can be roasted up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan, use gluten free bread to make gluten free.
Guacamole and Black Bean Loaded Sweet Potatoes from The Roasted Root
Prep Ahead Tip: The sweet potatoes can be roasted one day ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
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