Hey guys! I’m alive. Just took a mini break from blogging. I don’t know what it was – the mental/physical exhaustion from working in the ED, still feeling a bit jet lagged from switching from nights to days, a little bit of a brewing cold, having a two year old – but I just couldn’t with anything last week.
The good news is that I had a day off yesterday and I am feeling revitalized and re-inspired to cook, to eat, to dream about what I’m making for Thanksgiving. You know, the important things.
Before we get to Thanksgiving, though, we have weeknight dinners for almost TWO WHOLE WEEKS to worry about. No biggie. Let’s do this meal plan thang.
Here’s what we’ve got cooking for you this week!
- VEGAN butternut squash enchiladas
- orange tofu chickpea bowls
- broccoli beet and kale brown rice bowls
- smoky slow cooker chili
- roasted delicata squash salad
Happy eating!
Sunday
Vegan Butternut Squash Enchiladas from Making Thyme for Health
Prep Ahead Tip: The squash can be roasted in advance to help save time. Or you can prepare the filling in advance and wait to assemble when ready to cook.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use corn tortillas to make gluten-free.
Monday
Orange Tofu Chickpea Bowls from She Likes Food
Prep Ahead Tip: Rice can be cooked ahead of time if desired.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Tuesday
Broccoli Beet and Kale Brown Rice Bowls with Pesto from The Roasted Root
Prep Ahead Tip: Rice can be prepared up to 4 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and can be made vegan by using vegan pesto sauce.
Wednesday
Slow Cooker Smoky Vegetarian Chili from Hummusapien
Prep Ahead Tip: Whole dish can be made ahead and re-heated whenever. It even tastes better on the second day!
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free!
Thursday
Roasted Delicata Squash Salad from Eats Well With Others
Prep Ahead Tip: Roast the delicata squash ahead of time!
Vegan/Gluten-free Substitutions: The feta can be replaced with toasted pistachios or pepitas. It is already gluten free.
Click HERE to print the shopping list!
I could have chili every week! So lucky there are so many variations!