Hi friends! Any fun labor day plans??
I’ll be spending two out of three days in the hospital – today with my mother who just had knee surgery and tomorrow for work. Fingers crossed that things will be quiet because everyone will have left for the holiday weekend!
We’ve still got some summery eats on our meal plan this week to keep the spirit alive. Here’s what we’re cooking:
- late summer harvest bowls with kale pesto – eat the rainbow!
- fajita omelettes – always love breakfast-for-dinner
- tempeh and chickpea sloppy joes – can be made in 30 minutes!
- skillet brown rice and beans topped with heirloom tomato salsa – gotta eat all the tomatoes while we can
- curried chickpea salad – perfect for easy lunches
Late Summer Harvest Bowls with Kale Pesto from Making Thyme for Health
Prep Ahead Tip: Farro (or quinoa) can be prepped in advance; squash can be chopped in advance; and kale pesto can be prepped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Replace farro with quinoa to make gluten-free.
Fajita Omelettes from The Roasted Root
Prep Ahead Tip: No advance prep is necessary! Recipe comes together quickly and is best when eaten fresh.
Vegan/Gluten-free Substitutions: Turn this into a tofu scramble – replace the chicken eggs with tofu and use non-dairy cheese and yogurt.
30-Minute Tempeh and Chickpea Sloppy Joes from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to prepare.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free buns to make gluten free.
Skillet Brown Rice and Beans with Heirloom Tomato Salsa from Eats Well With Others
Prep Ahead Tip: This recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Curried Chickpea Salad from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!