Happy Saturday!
I’m here sweating away with a fever of 102. FUN.
But we all know that moms aren’t allowed to get sick, so Remy dragged me out of bed at 5:30. On the bright side, because she’s the one who got me sick, I don’t need to quarantine myself from her. Also on the bright side, I know it’s just a virus and will go away on its own. Hopefully sooner rather than later.
Enjoy this week’s meal plan, featuring some super yummy crispy baked tacos, a one-pot taco skillet, veggie-full breakfast burritos, a light thai zoodle soup, and curried chickpea salad. Happy eating!
Sunday
Crispy Baked Tacos with Summer Vegetables from She Likes Food
Prep Ahead Tip: Tacos are very quick and easy to make so no need to prep anything ahead!
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Monday
One-Pot Lentil Taco Skillet from Making Thyme for Health
Prep Ahead Tip: Use precooked lentils or cook them up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Roasted Veggie and Avocado Breakfast Burritos from The Roasted Root
Prep Ahead Tip: The vegetables can be roasted up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe can be made vegan by preparing a tofu scramble in place of scrambled eggs. Use gluten-free flour tortillas or corn tortillas to keep the recipe gluten-free
Wednesday
Thai Tofu Zoodle Soup from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no prep needed.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten-free.
Thursday
Curried Chickpea Salad from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time and quickly tossed wiith salad ingredients when ready!
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
feel better!
Darn it! I hope you feel better soon. Nice round up of recipes… loving those tacos.
What a great meal plan! Also, hope you feel better soon.