Happy Saturday!
I’m working this weekend, so excuse the brevity but I need to be inserting a coffee IV into my veins and chart reviewing all of my patients.
Let’s talk meal plans! This week we’re eating:
- pinto bean taco lettuce wraps – SO easy and healthy
- vegan chickpea curry – yup, pass a bowl
- black-eyed pea stew with green herb smash – so much color and fresh flavor
- mediterranean vegetable pasta – total comfort food
- tofu broccoli pasta – wow
Happy eating!
SUNDAY
PINTO BEAN TACO LETTUCE WRAPS from Rhubarbarians
Prep Ahead Tip: The bean mixture can be prepped ahead, but the recipe only takes 15 minutes from start to finish.
Vegan/Gluten Free Substitutions: Recipe is already vegan and gluten free.
MONDAY
VEGAN CHICKPEA CURRY from I Heart Vegetables
Prep Ahead Tip: Recipe comes together quickly. No need to prep ahead.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
TUESDAY
BLACK-EYED PEA STEW WITH GREEN HERB SMASH from Joanne Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly. No need to prep ahead.
Vegan/Gluten Free Substitutions: Recipe is already vegan and gluten free.
WEDNESDAY
MEDITERRANEAN VEGETABLE PASTA from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten Free Substitutions: Omit feta for vegan, use gluten free pasta if needed.
THURSDAY
TOFU BROCCOLI PASTA From She Likes Food
Prep Ahead Tip: Recipe comes together quickly. No need to prep ahead.
Vegan/Gluten Free Substitutions: Use gluten free pasta to make gluten free
DESSERT
HEALTHY SNICKERDOODLES from Hummusapien
SHOPPING LIST
For a printable shopping list, click here.
