On the menu this week: Mini Vegan Quinoa Frittatas, Rosemary Roasted Potato, Mushroom, Lentil and Kale Salad, Spring Green Pasta with Basil-Mint Pesto, Thai Zucchini Soup, 5 Ingredient Gnocchi, Broccoli and White Bean Bake
Have an excellent weekend and enjoy your meal prep!
Sunday
Mini Vegan Quinoa Frittatas from Making Thyme for Health
Prep Ahead Tip: Quinoa can be cooked up to 2 days in advance.
Vegan/Gluten-free Substitutions: Gluten-Free and vegan.
Monday
Rosemary Roasted Potato, Mushroom, Lentil and Kale Salad from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and GF.
Tuesday
Spring Green Pasta with Basil-Mint Pesto from The Roasted Root
Prep Ahead Tip: Pesto can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Wednesday
Thai Zucchini Soup from Eats Well With Others
Prep Ahead Tip: No need to prep ahead, this comes together super quickly.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
5 Ingredient Gnocchi, Broccoli and White Bean Bake from She Likes Food
Prep Ahead Tip: Recipe doesn’t take much time to make.
Vegan/Gluten-free Substitutions: Use gluten free gnocchi to make gluten free and use vegan cheese to make vegan, or omit cheese.
Click HERE to print the shopping list!
mary
Tuesday 15th of May 2018
I like the meal from Thursday. This meal is the most delicious for me