I feel like I always say this, BUT: you guys are going to lu-huh-huh-hoooooooove this week’s meal plan. We have zucchini boats, which are fun as well as practical since we’re all drowning in all the summer squarshes, we have herbed-out egg salad sammies, which contain ZERO mayo (woop woop!), a quinoa fried rice that will make you give up up takeout, a corn, jalapeno, and brie frittata that’ll blow your freaking mind, and a pasta dish that will become a staple in your household like THAT (I’m snapping my fingers).
So now that you know what you’re eating this weekend, what are you doing this weekend? I’ll be laying low in my air conditioned casa, finishing up projects and getting pumped for my trip to Iceland. You may see me snapping or instagraming things out of sheer need for human connection and attention…you may not. Regardless, you can know with 200% confidence I’ll be pressing the repeat button on that Peach Crisp I showed you yesterday. Srsly, though.
Go eat.
Sunday
Mexican Zucchini Burrito Boats from Making Thyme for Health
Prep Ahead Tip: Use frozen rice to help save time.
Vegan/Gluten-free Substitutions: Substitute dairy-free cheese to make it vegan.
Carnivore Option: Serve alongside grilled chicken, steak, or animal protein of choice.
Monday
Herby Avocado Egg Salad Sandwiches from The Roasted Root
Prep Ahead Tip: The eggs can be hard boiled up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: The sandwiches can be made with your choice of gluten-free bread, or the egg salad can be served bread-less on top of a green salad. To make this recipe vegan, replace the eggs with a 14 to 16-ounce container of tofu. Press the tofu, chop it into small cubes, transfer to a mixing bowl, then follow the remainder of the recipe.
Tuesday
Quinoa Fried Rice from Hummusapien
Prep Ahead Tip: Chop veggies ahead of time or use frozen!
Vegan/Gluten-free Substitutions: Recipe is vegan! To make it gluten-free, sub tamari instead of soy sauce.
Carnivore Option: Chop up 1 or 2 boneless skinless chicken breasts and saute along with the vegetables, or serve your favorite animal protein alongside the fried rice
Wednesday
Corn, Jalapeno and Brie Frittata from Eats Well With Others
Prep Ahead Tip: This recipe takes around 45 minutes to prepare, but the majority of that is hands off time while it bakes in the oven. To speed things up, saute the veggies ahead of time so that the night of cooking everything just needs to be mixed together and poured into a baking pan.
Vegan/Gluten-free Substitutions: This cannot easily be made vegan as it relies so heavily on eggs! It can be made dairy-free by substituting the brie with your favorite dairy-free cheese and replacing the milk with unsweetened soy or almond milk. It is already gluten free.
Thursday
Balsamic Sweet Pepper Pasta with Parmesan and Spinach from She Likes Food
Prep Ahead Tip: You can slice the peppers ahead of time to save some time. You could also cook the peppers ahead of time and them throw them into the cooked pasta to heat them up before serving.
Vegan/Gluten-free Substitutions: To make it vegan you can either omit the parmesan cheese or use non-dairy cheese instead. You could also sprinkle some nutritional yeast into the pasta for a cheesy taste! Use gluten free pasta to make gluten free.
Carnivore Option: Chop up 1 or 2 boneless skinless chicken breasts and saute along with the peppers, or serve your favorite animal protein alongside the pasta.
Click HERE to print the shopping list!
