We are on a crazy heat advisory this weekend. I think it’s supposed to feel like 110F!! So we will be alternating between standing in the sprinklers at the kiddie playgrounds and sitting at home in front of an air conditioner. The other day Mike actually suggested that we go for a run one of the two days and I laughed at him. NOT HAPPENING.
This week’s meal plan is full of summer favorites. Here’s what we’ve got!
- kale pesto pasta with burst cherry tomatoes – so pretty!
- zucchini, goat cheese, and tomato frittatas – totally making this for breakfasts this week.
- soft corn tacos with roasted sweet potatoes, poblanos, and corn – one of my favorites
- thai peanut noodle bowls – super fresh
- vegan power mac and cheese – total comfort food
Kale Pesto Pasta with Burst Cherry Tomatoes from Making Thyme for Health
Prep Ahead Tip: Recipe comes together quickly but pesto can be prepped a day in advance.
Vegan/Gluten-free Substitutions: Pesto is vegan. Use gluten-free pasta to make GF.
Zucchini, Goat Cheese, and Tomato Frittata from The Roasted Root
Prep Ahead Tip: Recipe comes together very quickly – no advance prep is necessary
Vegan/Gluten-free Substitutions: Recipe cannot easily be made vegan.
Soft Corn Tacos with Roasted Sweet Potatoes, Poblano Peppers, and Corn from Eats Well With Others
Prep Ahead Tip: Roast the vegetables ahead of time and just reheat when ready to make the tacos.
Vegan/Gluten-free Substitutions: Omit the cotija cheese to make this vegan. Recipe is already gluten free.
Thai Peanut Noodle Bowls from She Likes Food
Prep Ahead Tip: Peanut sauce can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Vegan Power Mac N Cheese from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use brown rice noodles for GF.
Click HERE to print the shopping list!