We had such aspirational plans for this weekend and then Remy came down with an ear infection on Friday! WAAAAHHHH.
I guess there’s always next weekend. Errr, well two weekends from now because I’m working next weekend.
What are you all up tooooooo??????
This week’s meal plan is so good. Here’s what we’ve got!
- vegan mediterranean chickpea balls – love love love a good veggie ball
- kale pesto pasta salad – so gloriously green!!!
- stone fruit panzanella – a celebration of summer fruit
- curried cauliflower chickpea buddha bowls – mmmmmYES
- fajita tostadas – simple. good.
Vegan Mediterranean Chickpea ‘Meatballs’ from Making Thyme for Health
Prep Ahead Tip: ‘Meatballs’ can be prepped up to 2 days in advance and cooked when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Kale Pesto Pasta Salad from The Roasted Root
Prep Ahead Tip: Make the kale pesto sauce up to 5 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the asiago cheese from the kale pesto sauce, and add nutritional yeast if desired.
Stone Fruit Panzanella from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Omit the goat cheese to make this vegan. Use gluten free bread to make it gluten free.
Curried Cauliflower Chickpea Buddha Bowls from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and GF.
Fajita Tostadas from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to prepare.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!