What a week. It’s my last full week of a month on inpatient service and I am feeling it. One of these nights I’m going to get more than 6 hours of sleep. I swear it. Today I’m working. Tomorrow I’ll be recovering (and cooking and running around after a toddler and did I mention cooking?). It’s just nonstop.
I start a two week block of outpatient clinic next week and it is going to feel soooooooooooooo good.
Enough small talk. Here’s what we’ve got on this week’s meal plan:
- swiss chard mushroom enchiladas
- Thai lentil vegan “meat”loaf
- baked ziti with roasted red peppers, baby kale, and ricotta
- taco stuffed sweet potatoes
- orange ginger zucchini noodles
Happy eating!
Sunday
Swiss Chard Mushroom Enchiladas from Making Thyme for Health
Prep Ahead Tip: Enchiladas and crema can be prepped up to 2 days in advance (without topping them with sauce) then baked when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free tortillas to make GF.
Monday
Thai Lentil Vegan Meatloaf from The Roasted Root
Prep Ahead Tip: Rice and lentils can be cooked up to 4 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Baked Ziti with Roasted Red Peppers, Baby Kale, and Ricotta from Eats Well With Others
Prep Ahead Tip: The whole meal can be made ahead of time and reheated when ready to eat.
Vegan/Gluten-free Substitutions: To make this vegan, replace the butter with olive oil, heavy cream with coconut milk, ricotta with crumbled tofu, and mozzarella with dairy-free cheese. Use gluten free pasta to make it gluten free, if desired.
Wednesday
Taco Stuffed Sweet Potatoes from Hummusapien
Prep Ahead Tip: Sweet potatoes can be roasted ahead of time and slaw can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Orange Ginger Zucchini Noodles from She Likes Food
Prep Ahead Tip: Recipe only takes about 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!
Those enchiladas look amazing!