Happy Almost 2017!
Anyone else here feel like the year zoomed right by like a pronghorn antelope slash gazelle-like creature? Cause I certainly do. But I’ll get more into that tomorrow, as I’ll be posting a little 2016 recap with all your favorite recipes from the year.
For now, let’s chat about the holidays. Has your life caught up? Have you had a bajillion years off work? Somehow, I managed to only post once this week, even though I had every intention to do my regular three. For whatever non-reason reason, I just couldn’t do it. In a good way. I needed the time to do a minor blog woosah, and I didn’t even realize I needed a woosah. But I sure as heck took one! I hope you’ve had a chance to do a little woosah-ing yourself to energize for all those New Years Resolutions you’re making. Wanna know what mine are? I have so many! Lettuce discuss those fun nuggets tomorrow, m’kay?
Meal plans, folks! They’re super important this time of year. We’re setting our intentions for the New Year and may as well kick it off with some good old fashioned planning. In this way, we can save time, we can save money, we can win big on nutrition, we can do that clean eating thing we’ve been meaning to do for umpteen years. So cheers to the old year, cheers to the new, to making goals and reaching them, to health and happiness and treating yourself with kindness.
Let’s get right to it.
Love and squeezes and kitty cat sneezes,
here we goooooo ->
Vegetarian Chili from Hummusapien
Prep Ahead Tip: The vegetables can be chopped in advance and stored in an airtight container for up to 2 days.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Swiss Chard Mushroom Enchiladas from Making Thyme for Health
Prep Ahead Tip: You can prep the enchiladas on Sunday then add the sauce and bake. Or you can chop the vegetables up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free/corn tortillas to make them gluten-free.
Quick and Easy Chana Saag from The Roasted Root
Prep Ahead Tip: The recipe only requires about 40 minutes to make, so not much prep ahead of time is necessary. Rice can be cooked up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Warm Farro Bowl with Roasted Vegetables and Kale Pesto from Eats Well With Others
Prep Ahead Tip: Roast the vegetables and make the pesto ahead of time if you’re pressed for time on a weeknight!
Vegan/Gluten-free Substitutions: This recipe is already vegan! To make it gluten free, substitute the farro with quinoa.
The Ultimate Veggie Sandwich from She Likes Food
Prep Ahead Tip: Tofu can be cooked ahead of time.
Vegan/Gluten-free Substitutions: Use gluten-free bread and vegan mayo to make vegan/GF.
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