Well, it’s mid October and it’s still pretty hot here. The mornings and evenings have cooled down, so I’m very thankful for that, but I definitely don’t have my warm sweaters out yet! Maybe by January I’ll be able to wear them 🙂
I hope you all have a wonderful weekend and enjoy the recipes this week!
Roasted Potato Burrito Bowls from Making Thyme for Health
Prep Ahead Tip: Potatoes can be roasted in advance to help save time. If using cashew nacho cream, I recommend preparing that in advance.
30-Minute Sesame Ginger Noodles with Vegetables from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make!
Vegan/Gluten-free Substitutions: Already vegan and gluten free.
Sweet Potato and Peanut Soup from Eats Well With Others
Prep Ahead Tip: The soup itself can be made ahead of time and stored in the fridge. However, the peanut garnish tastes best when made the day of.
Vegan/Gluten-free Substitutions: Recipe is already gluten-free and vegan.
Glowing Carrot Ginger Soup from Hummusapien
Prep Ahead Tip: Veggies can be roasted ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Late Summer Balsamic Roasted Vegetable Omelettes from The Roasted Root
Prep Ahead Tip: The vegetables may be roasted up to 2 days ahead of time
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make it vegan by preparing a tofu scramble as opposed to an egg omelette, and omit the feta cheese (replace with vegan “cheese” if desired).
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