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.

Black-Eyed Pea Stew with Green Herb Smash

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.

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