It’s December! I’m partly in shock and partly really excited. Mostly because Remy is really excited. Toddlers can be contagious in ALL THE WAYS. She seriously has the best Christmas spirit I’ve ever seen. It’s so honest and innocent and adorable.
Let’s get to cooking! Here’s what we’ve got on our meal plans this week:
- tuscan white bean soup
- TWENTY MINUTE sesame ginger noodles
- roasted garlicky kale spaghetti squash with sundried tomatoes
- pad thai stir fry
- white bean and chard ragout
Happy eating!
Sunday
Tuscan White Bean Soup from Making Thyme for Health
Prep Ahead Tip: Recipe comes together quickly but you can cut the kale and cabbage in advance to help save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
30-Minute Sesame Ginger Noodles from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to prepare.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Make sure to use gluten free tamari if making gluten free.
Tuesday
Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes from The Roasted Root
Prep Ahead Tip: The garlic and spaghetti squash can be roasted up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Pad Thai Stir Fry from Hummusapien
Prep Ahead Tip: Recipe comes together quickly so there is no need to prep ahead!
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free noodles and tamari to make gluten-free.gluten-free pasta.
Thursday
White Bean and Chard Ragout with Spinach and Toasted Almonds from Eats Well With Others
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. To make it vegan, omit the feta cheese.
Click HERE to print the shopping list!
Those garlic noodles look perfect!