Howdy and Happy Saturday to ya!
This week, we have stuffed peppers, pizza, Buddha bowls, pasta, a squeaky clean kale salad, and veggie tostadas! My mouth is watering just thinking about your week. So fun, fresh, n’ frisky. Well, hop to it! Get some planning in this weekend to make weeknight eats easy, and be sure to print out the grocery list at the bottom of the page!
Mediterranean Quinoa Stuffed Peppers from Making Thyme for Health
Prep Ahead Tip: Cook quinoa and lentils up to one day in advance.
Vegan/Gluten-free Substitutions: Omit or substitute feta to make it vegan.
Cherry Tomato Zucchini and Pesto Pizza from Eats Well With Others
Prep Ahead Tip: This recipe can be assembled and baked in less than twenty minutes as written, but if you’re extra short on time, the cherry tomatoes and zucchini can be chopped the night before and the gouda cheese can be shredded ahead of time.
Vegan/Gluten-free Substitutions: To make this gluten free, make it with your favorite gluten free pizza dough. It can be made vegan by omitting the cheese.
Summer Buddha Bowls with Green Goddess Tahini Dressing from The Roasted Root
Prep Ahead Tip: The rice can be cooked a couple of days ahead of time, and the tahini dressing can be prepared and refrigerated for up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: This recipe is already gluten-free. Omit or substitute the queso fresco to make it vegan.
Basil Balsamic Chickpea and Kale Salad from Hummusapien
Prep Ahead Tip: Use pre-chopped kale to make prep a breeze.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
30-Minute Summer Vegetable Tostadas from She Likes Food
Prep Ahead Tip: This recipe only takes 30 minutes so there is no need to prep anything ahead of time. If desired, you could chop the vegetables ahead of time though.
Vegan/Gluten-free Substitutions: Make sure to use corn tortillas for the tostadas to make gluten free. To make dairy free, either omit the cheese or use dairy free cheese.
Click HERE to print the shopping list!