And just like that, it’s July! Despite the record high temperatures we had in June it was actually a pretty good month! I’ve been feeling much more productive lately and my little one started walking. It’s a little sad because it means he’s growing up, but also nice that I don’t have to carry him around quite as much anymore!
I hope you all have a great weekend and a safe and happy 4th of July! I’ll probably be locked inside the AC praying that Eli doesn’t get woken up by the late night fireworks and feeling bad for Cheeto who will most definitely be hiding under the bed all night
BBQ Lentil Sweet Potato Burgers from Making Thyme for Health
Prep Ahead Tip: Burgers can be prepped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use a flax egg to make vegan.
Avocado Nicoise Salad with Pesto from She Likes Food
Prep Ahead Tip: Potatoes can be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use vegan pesto to make vegan.
Mexican Seven Layer Dip Tostadas from Eats Well With Others
Prep Ahead Tip: This recipe comes together in about 20 minutes, so no prep ahead is necessary.
Vegan/Gluten-free Substitutions: Omit the cheese to make these vegan. Use corn tortillas to make them gluten free.
Farmers Market Forbidden Rice Bowls from The Roasted Root
Prep Ahead Tip: The rice can be cooked up to 3 days ahead of time, and the dressing can be prepared up to 5 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit the cotija cheese to make this recipe vegan.
Avocado Basil Pesto Zucchini Noodles from Hummusapien
Prep Ahead Tip: Buy premade zucchini noodles or spiralize zucchini up to 2 days in advance to help save time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
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