It’s spring! Really really really. I think this is finally it. I bought three pounds of asparagus yesterday to celebrate.
What spring things are you doing this weekend????
Here’s what’s on our meal plan!!!
- one-pot lentil taco skillet (heck yes)
- beet pesto pizza with kale and goat cheese (that purple, tho)
- crispy kung pao tofu and veggie stir fry (MY FAVORITE)
- crunchy Thai salad with peanut dressing (you had me at peanut dressing)
- pizza skillet casserole (pizza Fridays a DAY EARLY)
One-Pot Lentil Taco Skillet from Making Thyme for Health
Prep Ahead Tip: Use canned lentils or cook lentils in advance to save time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Beet Pesto Pizza with Kale and Goat Cheese from The Roasted Root
Prep Ahead Tip: Beet pesto can be made up to 1 week ahead of time.
Vegan/Gluten-free Substitutions: Replace parmesan cheese with 1/4 cup nutritional yeast. Replace mozarella and goat cheese with vegan “cheese” of choice.
Crispy Kung Pao Tofu and Vegetable Stir Fry from Eats Well With Others
Prep Ahead Tip: The tofu can be baked ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Replace the soy sauce with a gluten free version to make it gluten free.
Crunchy Thai Salad with “Peanut” Dressing from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
30-Minute Pizza Skillet Casserole from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Use gluten free tortillas to make gluten free and vegan cheese to make vegan.
Click HERE to print the shopping list!