Welcome and happy meal plan day!!
This Friday was my sister’s last day of baby sitting Remy for the summer, which means that our new nanny/homeschool teacher starts on Monday. I mentioned this on Instagram, but we decided to keep Remy home and do all remote learning this year, at least for the foreseeable future. She would have started pre-K in the public school system and it seemed like an unnecessary risk to send her into school for only one to two days per week, especially at her grade level and especially since we would have had to hire someone to watch her the rest of the time anyway. I have my doubts about the efficacy of remote learning at her age, so we also purchased a bunch of other resources to do something more akin to home school. I’m excited for this new chapter of learning for Remy but also really nervous about letting someone new into our circle. Deep breaths.
Those of you with kids – what is your school doing in light of the pandemic and what are your plans with regards to the school year? I also just want to say that there are NO GOOD OPTIONS HERE and I totally get that.
Unlike in our meal plan, where all the meal options are GREAT options! And thank goodness for that. We have enough difficult decisions to make every day, don’t you think?
SUNDAY
SPAGHETTI AND VEGAN MEATBALLS from Hummusapien
Prep Ahead Tip: Meatballs can be made in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan. Use gluten free breadcrumbs and pasta to make it gluten free.
MONDAY
BLACKENED ZUCCHINI TACOS from She Likes Food
Prep Ahead Tip: Recipe only takes about 30 minutes to make.
Vegan/Gluten Free Substitutions: Recipe is already vegan and gluten free.
TUESDAY
ROASTED EGGPLANT AND HUMMUS TARTINES from Joanne Eats Well
Prep Ahead Tip: The eggplant can be roasted ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan. Use gluten free bread to make it gluten free.
WEDNESDAY
GREEK SALAD WRAPS from Rhubarbarians
Prep Ahead Tip: Only 10 minutes from start to finish
Vegan/Gluten Free Substitutions: Use plant based yogurt and feta cheese. Gluten free pitas if needed
THURSDAY
FORBIDDEN RICE BUDDHA BOWLS From The Roasted Root
Prep Ahead Tip: Make the rice and the sauce up to 4 days ahead of time
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free
FRIDAY
CHICKPEA CURRY from I Heart Vegetables
Prep Ahead Tip: This recipe only takes 20 minutes, so no need for advanced prep!
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free
DESSERT
FRESH PEACH CAKE from She Likes Food
Prep Ahead Tip: Entire cake can be baked up to 2 days in advance. Just make sure to freeze or refrigerate if not eating immediately.
Vegan/Gluten Free Substitutions: Recipe is gluten free. To make vegan, use vegan butter, vegan yogurt and flax or chia eggs. (I have not tried the vegan substitutions myself.
SHOPPING LIST
Our school has 2 options – hybrid (4 half days in person) and full distance. Except right now both options are virtual until September 25th at the earliest because cases here are so bad (in my area people still think it’s a liberal hoax, a “flu virus”, and the government is just trying to control them by mandating masks).
I didn’t know how I was going to deal with 2 kids, in 2 separate classes at the same time, while also working myself, so I enrolled the kindergartener in hybrid – so he has 4 half days of synchronous remote learning. The 3rd grader I enrolled in full distance, so he can work independently with checkins with his teacher as necessary.
But of course I’m worried about what happens on September 25th…