Remy woke us (and by “us” I mean ME) up at 6AM and we are both sitting on the couch under three blankets FREEZING. Kind of dreading going to t-ball today if we’re being honest. I think I might have to wear long johns under my jeans.
Thankfully this week’s meal plan has lots of cozy foods to warm you from the inside out! Here’s what we’ve got:
- the BEST lentil soup – looks like I could bathe in a bowl of that
- stuffed portobello muffin pizzas – so much cheesy comfort
- pizza beans! – one of my favorite meals ever and the only way I can get Remy to eat beans without complaints
- veggie pesto pasta with chickpeas – yup. want that.
- winter squash, farro, and butternut salad – all of my favorite things!
The Best Lentil Soup from Making Thyme for Health
Prep Ahead Tip: Veggies can be chopped in advance or entire soup can be prepped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Stuffed Portobello Mushroom Pizzas from from The Roasted Root
Prep Ahead Tip: The rice can be cooked up to 4 days in advance.
Vegan/Gluten-free Substitutions: Recipe is GF! Use vegan mozzarella or vegan cheese of choice to make recipe vegan.
Pizza Beans from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Use vegan mozzarella and nutritional yeast in place of the dairy-based cheese to make this vegan.
Hidden Veggie Pesto Pasta with Chickpeas from She Likes Food
Prep Ahead Tip: Pesto can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe can be made gluten free using gluten free pasta. Make vegan by subbing 2 tablespoons nutrtional yeast for the parmesan cheese.
Winter Squash, Farro, and Butternut Salad from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use quinoa or brown rice for GF.
Click HERE to print the shopping list!