It’s the first meal plan of the 2018! I hope everyone has had a wonderful week! It’s been unseasonably warm here lately (highs in the 80s) and it doesn’t feel like winter at all. I’m trying hard not to go into full summer cooking mode yet, but it’s hard.
We have some delicious meals for you this week and I hope you enjoy them 🙂
Vegetarian Chili from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Easy White Bean Cabbage Soup from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
Roasted Sweet Potato Cauliflower Rice Buddha Bowls from The Roasted Root
Prep Ahead Tip: Recipe is vegan and gluten-free.
Vegan/Gluten-free Substitutions: The sauce can be prepared up to 5 days in advance, the sweet potato may be roasted 3 days in advance, and the cauliflower rice can be cooked up to 3 days ahead of time.
Butternut Squash and Rosemary Risotto from Eats Well With Others
Prep Ahead Tip: The butternut squash can be grated ahead of time.
Vegan/Gluten-free Substitutions: Omit the parmesan cheese and substitute olive oil for the butter to make this vegan. It is already gluten free.
Loaded Kale Caesar Salad from She Likes Food
Prep Ahead Tip: Sweet potato can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free bread to make it gluten free.
Click HERE to print the shopping list!