Can’t believe the holidays are here! I imagine we will all be doing a lot of indulging this week, but there’s always room for some healthy meals along the way.
Here’s what we’ve got on the menu for this week:
- vegan butternut squash and kale lasagna
- spiralized sweet potato enchilada bowls
- vegan corn chowder
- easy vegan lasagna
- butternut squash and rosemary risotto
Happy eating!
Sunday
Vegan Butternut Squash and Kale Lasagna from Making Thyme for Health
Prep Ahead Tip: Cashew ricotta can be prepped up to 2 days in advance or entire recipe can be prepped up to 2 days in advance and refrigerated prior to baking.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free lasagna noodles to make GF.
Monday
Spiralized Sweet Potato Enchilada Bowls from She Likes Food
Prep Ahead Tip: Recipe comes together quickly so no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Tuesday
Vegan Corn Chowder from The Roasted Root
Prep Ahead Tip: Whole recipe can be prepared up to 5 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Easy Vegan Lasagna from Hummusapien
Prep Ahead Tip: Recipe comes together quickly so there is no need to prep ahead!
Vegan/Gluten-free Substitutions: Sub regular pasta with gluten-free pasta. Recipe is already vegan.
Thursday
Butternut Squash and Rosemary Risotto with Pistachios and Lemon from Eats Well With Others
Prep Ahead Tip: Prep the veggies up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. Use coconut oil in place of the butter to make it vegan and omit the parmesan cheese.
Click HERE to print the shopping list!
Sweet potato enchilada bowls? Perfect!
May the Christmas season fill your home with joy, your heart with love and your life with laughter.