There was a gorgeous sunrise here this morning (quick! check it out on my Instagram story!), and lately our evenings and mornings have been nice and chilly and crisp, while it warms up enough in the afternoons to enjoy some play time. I couldn’t ask for better weather for enjoying those Roasted Vegetable Stacked Enchiladas I showed you on Monday, with a side of the Pear Apple Walnut Stuffed Acorn Squash I showed you yesterday. Plans? This weekend, I’m hanging in Reno town, doing some work, attending a Halloween bash, sweating my mind-body-soul trifecta off at spin class, and sheesh, I think that’s about it. What’re you’uns doing?
Weekly food? Let’s talk.
We start your Sunday with a nice, clean brussels sprouts caesar salad, kick off Monday with soulvaki bowls with roasted sweet potatoes, move to uuuuber comforting sweet potato and black bean enchiladas by Wednesday, dig into some cheesy spaghetti squash melts on Thursday, and clean it up on Friday with vegan broccoli soup to balance out your Friday evening cocktails.
Be sure to print out the grocery list before you go to the grocery store, meow! Have a fun weekend!