Sorry I’m late! I was in no state to post anything yesterday. Even with a four hour sleep break, that 27 hour call was draaiiinnniinngg. One down. Six(-ish?) to go.
Anyway, here’s our meal plan for the week! We’ve got:
- dairy free potato soup (sllluuurrrppp)
- VEGAN alfredo pasta with crispy chickpeas (sign me up!!)
- loaded lemony greek salad (yaaaassss)
- creamy vegetable chickpea curry (my fave flavors!)
- sweet potato parsnip fritters (luurrvveee)
Dairy-free Potato Soup from Making Thyme for Health
Prep Ahead Tip: Recipe comes together fairly quick. Entire soup can be made up to 2 days in advance, if desired.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Vegan Alfredo Pasta with Crispy Chickpeas from She Likes Food
Prep Ahead Tip: Cauliflower alfredo sauce can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.
Loaded Lemony Greek Salad from Eats Well With Others
Prep Ahead Tip: This recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Omit the feta cheese to make this vegan. Substitute quinoa or millet for the bulgur to make it gluten free.
Creamy Vegetable Chickpea Curry from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Sweet Potato Parsnip Fritters from The Roasted Root
Prep Ahead Tip: Parsnip and sweet potato can be boiled up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.
Click HERE to print the shopping list!
I think I finally realized it’s January, because all of a sudden i’m “all salads, all the time”