Happy meal planning day!!!
I’m traveling this weekend for work, hence the lack of a post yesterday. I was so busy packing/getting ready/stressing about leaving Remy for 4 days that I just couldn’t get myself together. Hopefully next week will be better because I have so many great recipes packed away to share with you guys!
But for now let’s dive into this weeks meal plan. Here’s what we’re cooking:
- butternut squash mac and cheese – hi, yes please!
- baked spaghetti with pumpkin tofu ricotta – whoa sounds good
- roasted chickpea taco salad – a fiesta in a bowl
- all the good veggies detox salad – what I’m going to need after this work trip!
- BEST EVER quinoa chili – looks so insanely hearty and delicious
Butternut Squash Mac & Cheese from Sprouting Wild Ones
Prep Ahead Tip: Cheese sauce can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten free pasta to make gluten free.
Baked Spaghetti with Pumpkin Tofu Ricotta from Hummusapien
Prep Ahead Tip: Vegetables can be chopped ahead of time and tofu ricotta can be made in advance
Vegan/Gluten-free Substitutions: Recipe is vegan. Used GF pasta to make gluten-free
Roasted Chickpea Taco Salad from Eats Will With Others
Prep Ahead Tip: Roast the chickpeas and prepare the dressing ahead of time. Assemble the salads right before serving.
Vegan/Gluten-free Substitutions: Use quinoa to make this gluten free. Substitute the chipotle ranch with a cashew-based dressing to make it vegan.
All The Good Veggies Detox Salad from The Roasted Root
Prep Ahead Tip: Salad is best served fresh – no advance prep necessary!
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free
Best Ever Quinoa Chili from Making Thyme For Health
Prep Ahead Tip: Veggies can be chopped in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.