Another 27 hour call in the books! Only another five or six left to go. Not that I’m counting.
Amazingly enough, I actually got 7 hours of sleep last night and have the rest of the weekend off so it’s going to kind of feel like a real weekend. I just need a shower and an XL cup of coffee and I’ll be good to go. Yaaaaaaasssssss.
Here’s what’s going on in this week’s meal plan:
- pasta with ratatouille sauce using all of the best summer veggies
- super easy sweet potato and zucchini tostadas
- gorgeously green pesto quinoa salad
- creamy veggie curry
- smothered salsa verde burritos
Ratatouille Pasta Sauce from Making Thyme for Health
Prep Ahead Tip: Recipe comes together in less than 30 minutes.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.
30 Minute Sweet Potato and Zucchini Tostadas from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. Use non-dairy cheese to make vegan.
Pesto Quinoa Salad with Asparagus, Avocado, and Kale from The Roasted Root
Prep Ahead Tip: The quinoa can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit the feta to make vegan.
Creamy Spring Vegetable Curry from Hummusapien
Prep Ahead Tip: Vegetables can be cut ahead of time.
Vegan/Gluten-free Substitutions: Already vegan and gluten-free.
Smothered Salsa Verde Burritos from Eats Well With Others
Prep Ahead Tip: These can be prepped ahead of time and then baked off on the day you’re ready to eat them.
Vegan/Gluten-free Substitutions: Omit the cheese to make this vegan and use corn tortillas to make it gluten free.
Click HERE to print the shopping list!