I hope you’re enjoying yourself some blue skies and warm weather this weekend! The boyf and I are heading up to Tahoe to go mountain biking. I’ll be leaving Monday for Maui, so fingers crossed I get some new posts scheduled for you all baaahahahaha! <- not kidding.
On this week’s menu, we have Orange Ginger Zucchini Noodle & Chickpea Bowls, a Brie Quesadilla, Vegan Zucchini Meatballs, Parmesan Baked Eggs, and Asian Peanut Noodles. I hope you all enjoy!
30 Minute Orange Ginger Zucchini Noodle & Chickpea Bowls from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make, so no need to prep anything ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Greens, Jalapeno, and Brie Quesadillas from Eats Well With Others
Prep Ahead Tip: Recipe only takes 20 minutes to make!
Vegan/Gluten-free Substitutions: To make this vegan, substitute the brie with your favorite non-dairy cheese. Use gluten free tortillas to make it gluten free.
Vegan Zucchini ‘Meatballs’ from Making Thyme for Health
Prep Ahead Tip: ‘Meatballs” can be prepped up to 2 days in advance. Bake when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta and gluten free oats to make GF.
Tomato, Kale and Parmesan Baked Eggs from The Roasted Root
Prep Ahead Tip: This recipe is prepared in less than 30 minutes, so no advance prep is necessary.
Vegan/Gluten-free Substitutions: Make recipe vegan by replacing the butter with olive oil, substituting the parmesan for vegan cheese of choice, and omitting the eggs and adding 2 cups chickpeas or black beans
Asian Peanut Noodles from Hummusapien
Prep Ahead Tip: Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free spaghetti for gluten-free.
Click HERE to print the shopping list!