Hello! I’m so sorry I’m late with this post and haven’t been posting as much as usual lately! I do have a few recipes ready to go soon though and I’ll get them up asap! We’ve been busy with some family stuff this summer and I just haven’t had as much time as I would like to get everything done.
I hope you all are having a wonderful summer and enjoy the recipes we have for you this week!
Chimichurri Summer Vegetable Bowls from Eats Well With Others
Prep Ahead Tip: Prep the chimichurri ahead of time. The veggies can also be roasted ahead to save time during the week.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Vegan Poke Bowls from Making Thyme for Health
Prep Ahead Tip: Beets, mushrooms and rice can be prepped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
The Best Shakshuka from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use roasted tofu instead of eggs to make vegan.
Lasagna Zucchini Boats with Orzo from She Likes Food
Prep Ahead Tip: Tofu ricotta can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Use gluten free orzo to make gluten free and vegan cheese, or no cheese, to make vegan.
Sweet Potato Veggie Burgers from The Roasted Root
Prep Ahead Tip: The sweet potato and rice can be cooked up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and can be made gluten-free by using gluten-free burger buns or wrapping burgers in a lettuce wrap.
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