Happy Saturday!!!
I just spent an excessive amount of time purchasing fancy sprinkles, so you know we are kicking off a crazy Saturday over here! The thing is that Remy’s going to be five in three weeks (HOW?!?!) and she still hasn’t decided on a birthday theme yet, so I just got all the sprinkle combos to cover all my bases. Now no matter what she chooses, I’ll have the sprinkles covered. I can only control what I can control, ya know?
It’s supposed to be a pretty rainy weekend over here, so we are hunkering down, probably watching Trolls for the gazillionth time. Baking some sourdough and hopefully not ending up with dough puddles like last week. The usual.
Now, what you really came for – here’s what we’re cooking on this week’s meal plan!
- broccoli cheddar quesadillas – easy, family-approved, YUM.
- broccoli lemon pasta – simple and satisfying
- feta, tomato, and chickpea israeli couscous casserole – so many fresh flavors!
- corn chowder with quinoa – SO excited for corn season
- Korean-inspired tofu bowls – yes, definitely in.
Happy eating!
SUNDAY
BROCCOLI CHEDDAR QUESADILLAS from Rhubarbarians
Prep Ahead Tip: The broccoli mixture can be prepared ahead and reheating before cooking the quesadillas.
Vegan/Gluten Free Substitutions: Use your favorite vegan cheese and corn tortillas.
MONDAY
BROCCOLI LEMON PASTA from I Heart Vegetables
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten Free Substitutions: Use gluten free pasta to make this recipe gluten free. To make it vegan, skip the Parmesan cheese and add a pinch of sea salt.
TUESDAY
FETA, TOMATO, AND CHICKPEA ISRAELI COUSCOUS CASSEROLE from Joanne Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Use quinoa, rice, or gluten free couscous to make this gluten free. Omit the feta or use a vegan substitute to make it vegan.
WEDNESDAY
CORN CHOWDER WITH QUINOA from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
THURSDAY
KOREAN INSPIRED TOFU BOWLS From She Likes Food
Prep Ahead Tip: Recipe only takes about 30 minutes to make but the entire meal can be made ahead and just re-heated.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
DESSERT
VEGAN CHOCOLATE AND STRAWBERRY BROWNIES from Rhubarbarians
SHOPPING LIST
For a printable shopping list, click here.
