I hope it’s as warm where you are as it is here because I am LOVING this weather situation. Yesterday we went to the park after I picked Remy up from daycare and it was so great to let her burn some energy before dinner/bed. Also so excited to switch out my winter clothes this weekend and get rid of some of the stuff I didn’t wear all season. SPRING CLEANING, at its finest.
Let’s see what we’ve got on this week’s meal plan!
- blackened mushroom tacos – very into it
- avocado pesto zucchini noodles – so happy for pesto season!
- baked huevos rancheros – breakfast-for-dinner FTW
- white bean, basil, and arugula mason jar salad – totally going to make this for easy work lunches
- roasted spring vegetable farro bowls with Thai green curry pesto – such a fun twist!
Blackened Mushroom Tacos from Making Thyme for Health
Prep Ahead Tip: Slaw can be prepared a day in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Avocado Pesto Zucchini Noodles from She Likes Food
Prep Ahead Tip: Recipe only takes about 20 minutes to prepare.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Baked Huevos Rancheros from The Roasted Root
Prep Ahead Tip: Recipe is best when prepared and consumed immediately – no advance prep is necessary.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and can be made vegan by substituting non-dairy cheese for the cheddar and omitting the egg. You can add tofu scramble to replace the eggs if desired.
White Bean, Basil, and Arugula Mason Jar Salad from Hummusapien
Prep Ahead Tip:
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto from Eats Well With Others
Prep Ahead Tip: The dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Omit the mozzarella to make this vegan. Replace the farro with brown rice or quinoa to make this GF.
Click HERE to print the shopping list!