I don’t know how it is where you are, but here in NYC we have skipped spring entirely and found ourselves smack dab in the middle of summer.
I. Am. READY.
Ready for spending days in the park with Remy, teaching her how to ride her new scooter (!!!), and not being cooped up in this apartment anymore. At the very least, it will minimize the number of times I hear “No, mommy! Don’t touch my toys, mommy!” on a daily basis.
This week’s meal plan has some lighter fare that is perfect to go with this warmer weather. There are ‘shroomy tacos, avocado pesto zoodles, Thai green curry pesto farro bowls, Mediterranean meal prep bowls, and a vibrant roasted carrot and chickpea salad. Happy eating!
Blackened Mushroom Tacos with Collard Green Slaw from Making Thyme for Health
Prep Ahead Tip: Slaw can be prepared up to 1 day in advance.
Vegan/Gluten-free Substitutions: Gluten-Free and vegan.
Avocado Pesto Zoodles with Spinach and Sun-Dried Tomatoes from The Roasted Root
Prep Ahead Tip: The zucchini can be spiralized up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan, GF, paleo, and Whole30.
Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto from Eats Well With Others
Prep Ahead Tip: Cook the farro and roast the veggies ahead of time.
Vegan/Gluten-free Substitutions: To make this vegan, omit the mozzarella. Use quinoa or rice in place of farro to make it gluten free.
Vegan Mediterranean Meal Prep Bowls from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Roasted Carrot and Chickpea Salad with Cashew Ginger Dressing from She Likes Food
Prep Ahead Tip: Quinoa can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!