Ohhhh momma, do I have an update for you!
I’m turning in the manuscript for my cookbook, Paleo Power Bowls on Tuesday, and I couldn’t be more excited! It has been such an amazing process developing and shooting recipes for the book. I’m so happy that this labor of love is in the final stages of its creation, and I seriously cannot wait to share it with you all! The book is already available for pre-order on Amazon and will be published January 21, 2019.
But that’s all future talk.. Let’s talk about our food needs for this coming week!
This week’s healthy vegetarian meal plan includes Beet Patties with Vegan Tzatziki, Linguine with Lemony Pea Pesto, Artichokes, and Ricotta, Southwestern Breakfast Bowls, Spring Green Vegetable Stir Fry, and Southwestern Butternut Squash and White Bean Soup. Be sure to print out our grocery list to make shopping for the week easy peasy!
Enjoy that weekend!
Beet Patties with Vegan Tzatziki from Making Thyme for Health
Prep Ahead Tip: Patties and tzatziki can be prepared up to 2 days in advance.
Vegan/Gluten-free Substitutions: Gluten-Free and vegan.
Linguine with Lemony Pea Pesto, Artichokes, and Ricotta from Eats Well With Others
Prep Ahead Tip: This recipe comes together very quickly, but the pesto can be made ahead of time if you’re really short on time.
Vegan/Gluten-free Substitutions: To make this vegan, omit the ricotta or replace it with your favorite dairy free substitute. Use gluten free pasta to make it gluten free.
Southwestern Breakfast Bowls from Hummusapien
Prep Ahead Tip: Mayo can be made up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Use roasted tofu instead of eggs and vegan mayo to make it vegan. Recipe is GF.
Spring Green Vegetable Stir Fry from The Roasted Root
Prep Ahead Tip: Cook the rice up to 3 days ahead of time. The stir fry requires very little time to prepare, so no advance prep is necessary.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Southwestern Butternut Squash and White Bean Soup from She Likes Food
Prep Ahead Tip: Vegetables can be chopped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!