It’s the weekend again! I know it’s only mid January but I already feel like 2018 is flying by haha! My plans this weekend consist of leaving the baby with my husband for a few hours so I can go out and have some girl time. I’m pretty excited!
I hope you all have a wonderful weekend and enjoy the recipes we have for you this week 🙂
Miso Glazed Sweet Potato Bowls from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped and farro can be cooked up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use quinoa or brown rice in place of farro to make gluten-free.
30-Minute Thai Green Curry from The Roasted Root
Prep Ahead Tip: The chickpeas can be roasted up to 2 days in advance. The curry comes together quickly, so no meal prep is necessary.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
Vegetable Enchiladas with Black Beans, Corn, and Spinach from Eats Well With Others
Prep Ahead Tip: The enchilada sauce can be made ahead of time to save time and the entire casserole can be baked ahead, then reheated in the oven the day you plan to serve it.
Vegan/Gluten-free Substitutions: Substitute your favorite vegan cheese for the pepperjack cheese to make this vegan. Use ground cornmeal or cornstarch in place of the flour to make it gluten free.
Polenta Parmesan with White Beans and Spinach from She Likes Food
Prep Ahead Tip: Not much of the recipe can be made ahead of time, but recipe doesn’t take too long to make.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free. Make sure to use vegan cheese to make vegan.
Crunchy Thai Salad with Peanut Dressing from Hummusapien
Prep Ahead Tip: Dressing can be made and veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Use maple syrup instead of honey to mae vegan. Already gluten-free.
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