Today was pretty beautiful out and we celebrated by going on a long hike. I don’t feel like it was anything harder than we normally do, but for some reason my whole body is achey and I’ve been laid up on the couch all evening, haha 🙂 Kind of feeling like an old lady right now! Hopefully I’ll be feeling back to my 31 year old self tomorrow!
I hope you all have a wonderful weekend and enjoy the recipes we have for you this week 🙂
Chickpea Frittata from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Avocado Bean Burgers from Hummusapien
Prep Ahead Tip: Recipe comes together quickly, no prep needed.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF oat flour for gluten-free.
One Pot Tortellini Primavera Soup from Eats Well With Others
Prep Ahead Tip: This recipe comes together super quickly so no need to prep anything ahead of time.
Vegan/Gluten-free Substitutions: Substitute the heavy cream with plain unsweetened almond milk and the cheese tortellini with vegan tortellini to make this vegan. You can substitute the tortellini with your favorite gluten free pasta to make it gluten free!
Meditteranean Lentil Salad from She Likes Food
Prep Ahead Tip: Salad can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Use vegan feta or omit feta to make vegan.
Sweet Potato Huevos Rancheros Nachos from The Roasted Root
Prep Ahead Tip: Sweet potato can be roasted up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Make recipe vegan by substituting homemade or store-bought vegan “cheese” for the shredded cheese and queso fresco. Swap out the eggs for more black beans, a tofu scramble, or your favorite pan-cooked tofu.
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