A healthy vegetarian meal plan to make weeknight meals a cinch!
HULLO! What have you been up to lately? What have you been reading? Listening to? Watching? Doing?
This week, I finished Stranger Things on the ‘Flix, and ohhmmyyyyygaaaaaaaaaaaah. I love it so. I almost wish I hadn’t watched it yet so that I wouldn’t have to wait so long for Season 2 to come out #RealLifeProbz.
I’ve been trying so hard to read this summer, but have been letting the lifes get in the way. I’m still working on Margaret Atwood’s MaddAddam Trilogy. I’m still on the first book #BabySteps.
While I work, I’ve been listening to my usual favorite podcasts, Invisibilia, Radiolab, Wait, Wait Don’t Tell Me, and This American Life.
Music? Allllll the Kaleo Pandora Radio. Bluesy, moody, cool, sexy, smooth, throaty…I’m obsessed. Here are some of my current faves:
- X Ambassadors – Naked
- Willy Moon – Railroad Track
- Kaleo – Automobile
- Barns Courtney – Fire
- Coleman Hell – 2 Heads
- The Record Company – Rita Mae Young
- John Legend – Who Did That To You?
ALSO! Did this Missy Eliott song slip past you like 8 months ago as it did me?? I don’t know how I missed it, but it is my JAM!
Moving right along.
I’m heading to Cordova, Alaska this week to hang with my friends at Copper River Salmon! I’ve never been to Alaska, and I just can’t wait! This weekend will be a bit of a work and play fest, as I’ll be trying to crank out some work, while still getting in some outdoor action, plus celebrating one of my friend’s birthdays. What are you doing? What are you doing? What are you doing? I’ll stop.
This week, we have lots and lots of YUM. Here’s what it looks like:
Pizza Polenta Bowls from She Likes Food
Prep Ahead Tip: This recipe only takes 30 minutes to make, but you could makethe tomato sauce ahead of time and heat just before serving if desired.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten free.
Summer on Toast from Eats Well With Others
Prep Ahead Tip: The most time consuming part of this recipe is cutting the tomatoes, so feel free to chop them ahead of time and store them in the refrigerator until you’re ready to use them.
Vegan/Gluten-free Substitutions: Substitute vegan ricotta or crumbled tofu with nutritional yeast and avocado in place of egg to make vegan. To make this gluten free, just substitute the English muffin toasts with toast made from gluten free bread.
Enchilada Stuffed Peppers with Avocado Cream from Hummusapien
Prep Ahead Tip: Cook quinoa and soak cashews ahead of time.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten free as long as a vegan/gluten free enchilada sauce is used.
Mexican Street Corn Buddha Bowls from The Roasted Root
Prep Ahead Tip: The rice can be cooked and corn can be grilled up to 3 days ahead of time, and stored in tupperware until you’re ready to prepare the rest of the meal. The basil-lime vinaigrette can be made up to 5 days in advance and stored in a tightly sealed jar.
Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Omit egg and substitute vegan cheese and black beans to make vegan.
Kale Pesto Pasta with Burst Cherry Tomatoes from Making Thyme for Health
Prep Ahead Tip: The pesto can be made up to two days in advance.
Vegan/Gluten-free Substitutions: The recipe is already vegan if you leave out the optional parmesan cheese topping. Use your favorite gluten-free pasta to make it gluten-free.
Click HERE to print the shopping list!
The Wooden Spoon
Sunday 28th of August 2016
I love these suggestions! Have a great time in Alaska- can't wait to hear about it!