It still feels so weird to be writing 2018!!
I might get used to it by June. Maybe.
Sorry for the slowness this week. I forgot how much the ICU takes out of you. By the time I get home, it’s basically time to get Remy in the bath and to bed, and then go to sleep myself. Then when I wake up I’m a zombie who can’t put two words together let alone an entire blog post. I’m going to be so fun to be around when I flip to nights on Monday!!
Anyways, I hope you all have a great weekend full of lots of good eating and STAYING WARM. We all need a little bit more of that.
Vegetarian Chili from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Easy White Bean Cabbage Soup from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
Roasted Sweet Potato Cauliflower Rice Buddha Bowls from The Roasted Root
Prep Ahead Tip: Recipe is vegan and gluten-free.
Vegan/Gluten-free Substitutions: The sauce can be prepared up to 5 days in advance, the sweet potato may be roasted 3 days in advance, and the cauliflower rice can be cooked up to 3 days ahead of time.
Butternut Squash and Rosemary Risotto from Eats Well With Others
Prep Ahead Tip: The butternut squash can be grated ahead of time.
Vegan/Gluten-free Substitutions: Omit the parmesan cheese and substitute olive oil for the butter to make this vegan. It is already gluten free.
Loaded Kale Caesar Salad from She Likes Food
Prep Ahead Tip: Sweet potato can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free bread to make it gluten free.
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