We meet again!
This week’s meal plan is going to make you swoon! We have a couple salad recipes, some lettuce wraps, a beet burger, and lasagna! The mix of light and healthy and comforting is on point!
What’s everyone getting themselves into this weekend? We’re up in Tahoe again with a couple friend with a big trail run on the sched, as well as a super sweet 80’s concert tonight. Other than that? A little R&R in the sunshine. Hope you all have a fabulous weekend!
Sunday
10 Minute Curried Chickpea Tofu Lettuce Wraps from She Likes Food
Prep Ahead Tip: Salad can be made up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.
Monday
Roasted Corn Tomato Summer Salad with Lemon Basil Yogurt Dressing from Making Thyme for Health
Prep Ahead Tip: Dressing can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan.
Tuesday
Beet and Black Bean Burgers with Carrot Slaw from The Roasted Root
Prep Ahead Tip: This recipe comes together in about 20 minutes, so no prep ahead is necessary.
Vegan/Gluten-free Substitutions: Omit the cheese to make these vegan. Use corn tortillas to make them gluten free.
Wednesday
Vegetarian Taco Salad from Eats Well With Others
Prep Ahead Tip: The farro and dressing can be made a few days ahead of time.
Vegan/Gluten-free Substitutions: Omit the cheese to make this vegan. Use a gluten-free grain (such as quinoa) in place of the farro if needed to make this gluten-free.
Thursday
Vegan Summer Lasagna Rolls from Hummusapien
Prep Ahead Tip: Lasagna rolls can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free lasagna to make GF.
Click HERE to print the shopping list!
