Huzzah!! One more day of work tomorrow and then I’m on a TWO WEEK vacation.
Which means I’ll be off for Christmas. So basically I’m living the intern year dream.
I have so much cookie, cake, and pie baking planned for this week (especially since Remy will be at daycare!!), so I’m super grateful for this week’s meal plan, which is filled with healthy dinners. Because, BALANCE.
This week we have my FAVORITE vegetarian lentil bolognese, an awesome one-pot curry, butternut tostadas, hearty rustic minestrone soup, and a lovely Mediterranean veggie quiche, just to whet your appetite. Happy weekend and happy eating!
Spaghetti with Vegetarian Lentil Bolognese from Eats Well With Others
Prep Ahead Tip: The lentils can be cooked ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: To make this vegan, substitute nutritional yeast for the parmesan cheese. Use gluten free pasta to make it gluten free.
One-Pot Vegetable Thai Red Curry from Making Thyme for Health
Prep Ahead Tip: Vegetables (except potatoes) can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Roasted Butternut Squash Tostadas with Avocado Lime Sauce from She Likes Food
Prep Ahead Tip: Butternut squash can be roasted up to 2 days in advance
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use vegan cheese to make dairy-free.
Rustic Minestrone Soup with Rice and Kale from The Roasted Root
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit parmesan to make vegan.
Mediterannean Vegetable Quiche from Hummusapien
Prep Ahead Tip: Vegetables can be sautéed ahead of time.
Vegan/Gluten-free Substitutions: Recipe is not vegan but cheese may be omitted for dairy-free. Use GF flour in the crust to make this gluten-free.
Click HERE to print the shopping list!