Sweet and tart is just what I want for Valentine’s Day so I’m making myself a big batch of Tartine’s decadent blueberry lemon chiffon tartlets! So perfect for any special occasion.
There’s a pink cutesy jar of Valentine’s Day sprinkles on my countertop that I went extra special out of my way to buy annnnnddddddddd………
……HERE I AM MAKING LEMON BLUEBERRY TARTLETS.
In case you were ever concerned I was going to turn into a sleep-deprived zombie…HAVE NO FEAR!
Because, IT’S HAPPENED.
Working 10 out of the past 12 days for twelve PLUS hours a day will do that to you. Just need to push through the last two days of this rotation and hope that I come out on the other side mostly intact.
So, let’s get to the point – the food! This week’s vegetarian meal plan is so good and GOOD FOR YOU that I can hardly take it! There’s a gluten free spiralized enchilada bake, a sweet potato lentil salad, a super healthy alfredo, spaghetti squash boats, and a soup that will warm you from the inside out. Happy eating!
The only thing better than a big plate of nachos is a big plate of nacho mac and cheese! Especially when its filled with smoky poblano peppers, hearty black beans, and a tangy salsa verde sauce.
Now this is my love language.
Some like it HOT and those who do will love this spicy vegan thai coconut red curry stuffed with crispy tofu cubes and bell peppers, and served atop a bed of coconut-saffron rice
I feel like I will have won at motherhood when my child declares thai curry as her favorite food in life.
I mean, I’d also be pretty darn happy if it was kale, but I think I need to be realistic here. This honeymoon period of eating where she’ll inhale anything I put in front of her is almost certainly going to come to an end when the toddler stage hits and I don’t think there’s any hope for the dark leafy greens when it does.
So, Team Thai Curry! FTW!
You don’t have to give up your pot pie dreams when you give up meat! This sweet potato and chickpea pot pie soup is super hearty and extra delicious when served with warm and flaky homemade rosemary biscuits.
I have a weak spot for violaceous vegetables.
Sooooooooooooo I’m mega bummed that I have to work this whole weekend, but on the bright side I had yesterday off and I got SO. MUCH. DONE. Because the nanny was here, I could churn out some MAJOR cooking escapades to keep us fed for the week ahead and photograph them. And I still sent her home early, at 2pm, so that Remy and I could snuggle up on the couch without anyone giving me stink eye for letting her nap on me instead of in her crib or stroller. HEY, she’s only young once and I had to work super crazy long hours this past week and barely got to see her…so don’t judge me.
Hopefully you guys can have a more leisurely food-filled weekend that will involve some of the awesome recipes in this week’s meal plan! We’ve got a hearty crockpot soup, some mega spiced up Asian noodles, tasty veggie burgers, a super fun seasonal salad, and baked sweet potatoes loaded with all sorts of goodness. Happy weekend!
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
