Happy Saturday! I hope your weekend is off to a better start than mine. I woke up this morning with a super stiff neck that I can hardly move without getting painful spasms. Fingers crossed it’s at least a little better tomorrow!
I hope you all have a wonderful weekend and enjoy the recipes we have for you this week 🙂
Thai Zucchini Noodles with Sesame Almond Ginger Sauce from The Roasted Root
Prep Ahead Tip: This recipe comes together quickly, but you can spiralize the zucchini up to 2 days ahead of time and prepare the sauce up to 5 days in advance.
Vegan/Gluten-free Substitutions: This recipe is vegan, gluten-free, and paleo friendly!
30-Minute Creamy Red Pepper Penne from Making Thyme for Health
Prep Ahead Tip: This recipe comes together in less than 30-minutes so there’s no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.
Spring Vegetable and Meatless Meatball Bowls from She Likes Food
Prep Ahead Tip: Pesto can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Charred Broccoli, White Bean, and Lemony Freekeh Salad from Eats Well With Others
Prep Ahead Tip: The broccoli and freekeh can be prepared ahead of time. Store them in the fridge until you’re ready to throw the salad together.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Sub brown rice for the freekeh to make gluten-free.
Easy Vegan Black Bean Burgers from Hummusapien
Prep Ahead Tip: Recipe comes together quickly, no prep needed.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free breadcrumbs to make GF.
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