Heyo! Weekend plans?
I’m having a girl’s weekend which may involve copious amounts of tequila and dancing, or copious amounts of tea and talking…either way, it will be a much-needed estrogen fest with lots of healing, bitching, and laughter. I hope you enjoy whatever you get yourselves into!
On this week’s healthy vegetarian meal plan: One Pot Chickpea Tikka Masala, Broccoli Mushroom Breakfast Strata, Roasted Root Vegetable Buddha Bowls, Spring Cleaning Detox Salad, and Spaghetti with Fried Eggs, Cherry Tomatoes, and Roasted Red Peppers
Have a great weekend, and happy cooking!
One Pot Chickpea Tikki Masala from Making Thyme for Health
Prep Ahead Tip: Rice can be cooked up to 2 days in advance.
Vegan/Gluten-free Substitutions: Gluten-Free and vegan.
Broccoli Mushroom Breakfast Strata from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe can’t be made vegan but use gluten-free bread for GF.
Roasted Root Vegetable Buddha Bowls from She Likes Food
Prep Ahead Tip: Root vegetables can be chopped up to 1 day in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Spring Cleaning Detox Salad from The Roasted Root
Prep Ahead Tip: The dressing can be prepared ahead of time.
Vegan/Gluten-free Substitutions: Recipe is GF, vegan, and paleo.
Spaghetti with Fried Eggs, Cherry Tomatoes, and Roasted Red Peppers from Eats Well With Others
Prep Ahead Tip: This recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Omit the egg to make this vegan. Swap out the parmesan cheese for a vegan version or nutritional yeast. Use gluten free pasta and bread crumbs to make it gluten free.
Click HERE to print the shopping list!