Happy weekend, friends! It’s been rainy and gloomy here for the past few days and I’m really enjoying it. I love rainy days when I don’t have anywhere important to be and I can just cuddle with my 6 month old and orange tabby all day long.
A few days ago we ventured into the high mountains and got to see some snow! It wasn’t too cold and it was perfect snowman building snow so we had a lot of fun. I don’t realize how much I miss seeing snow until I get to play in it. I’m thinking of going back up today! I hope you all have a wonderful weekend and enjoy the recipes we have for you this week!
Tofu ‘Chicken’ Noodle Soup from Making Thyme for Health
Prep Ahead Tip: Tofu can be pressed and diced into cubes in advance.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
The Greenest Chopped Salad from She Likes Food
Prep Ahead Tip: Salad comes together very quickly but can be made up to 2 days in advance, if desired.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit feta to make vegan.
Fettuccine with Swiss Chard Pistachio Pesto and Butternut Squash from Eats Well With Others
Prep Ahead Tip: The pesto and butternut squash can be prepared ahead of time so that all you have to do is warm them and cook the pasta on the night you plan to make it!
Yellow Curry Lentils with Halloumi from The Roasted Root
Prep Ahead Tip: The lentils and rice can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Omit the halloumi to make this recipe vegan – consider replacing with red potato and/or chickpeas.
Chickpea Broccoli Buddha Bowl from Hummusapien
Prep Ahead Tip: The sauce can be made up to 3 days in advance. Rice or quinoa can also be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use tamari to make gluten-free.
Click HERE to print the shopping list!