Happy weekend! I don’t know about you but this weekend you will either be able to find me inside in the AC or in the pool. On Monday we are supposed to hit 114 and I’m not ready! I’ve lived in Arizona for about 4 years now and I’m still not used to the triple digit temperatures.
I hope you all are doing something fun this weekend and staying cool. Enjoy the meals we have for you this week!
30 Minute Orange Ginger Zucchini Noodle & Chickpea Bowls from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make, so no need to prep anything ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Greens, Jalapeno, and Brie Quesadillas from Eats Well With Others
Prep Ahead Tip: Recipe only takes 20 minutes to make!
Vegan/Gluten-free Substitutions: To make this vegan, substitute the brie with your favorite non-dairy cheese. Use gluten free tortillas to make it gluten free.
Vegan Zucchini ‘Meatballs’ from Making Thyme for Health
Prep Ahead Tip: ‘Meatballs” can be prepped up to 2 days in advance. Bake when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta and gluten free oats to make GF.
Tomato, Kale and Parmesan Baked Eggs from The Roasted Root
Prep Ahead Tip: This recipe is prepared in less than 30 minutes, so no advance prep is necessary.
Vegan/Gluten-free Substitutions: Make recipe vegan by replacing the butter with olive oil, substituting the parmesan for vegan cheese of choice, and omitting the eggs and adding 2 cups chickpeas or black beans
Asian Peanut Noodles from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free spaghetti for gluten-free.
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