Heyo from Switzerland! The boyfriend and I left on Wednesday for a mini overseas adventure. We’re hanging with a couple of my friends who live in Zurich, hiking around the gorgeous mountains, and I personally am probably eating my weight in Swiss chocolate as you read this. We’ll be back in the states on the 20th, and in the meantime, here’s your weekly meal plan!
This week, we have Roasted Potato Burrito Bowls, 30-Minute Sesame Ginger Noodles, Sweet Potato and Peanut Soup, Glowing Carrot Ginger Soup, and Late Summer Balsamic Roasted Vegetable Omelettes. As always, enjoy!! xo
Roasted Potato Burrito Bowls from Making Thyme for Health
Prep Ahead Tip: Potatoes can be roasted in advance to help save time. If using cashew nacho cream, I recommend preparing that in advance.
30-Minute Sesame Ginger Noodles with Vegetables from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make!
Vegan/Gluten-free Substitutions: Already vegan and gluten free.
Sweet Potato and Peanut Soup from Eats Well With Others
Prep Ahead Tip: The soup itself can be made ahead of time and stored in the fridge. However, the peanut garnish tastes best when made the day of.
Vegan/Gluten-free Substitutions: Recipe is already gluten-free and vegan.
Glowing Carrot Ginger Soup from Hummusapien
Prep Ahead Tip: Veggies can be roasted ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Late Summer Balsamic Roasted Vegetable Omelettes from The Roasted Root
Prep Ahead Tip: The vegetables may be roasted up to 2 days ahead of time
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make it vegan by preparing a tofu scramble as opposed to an egg omelette, and omit the feta cheese (replace with vegan “cheese” if desired).
Click HERE to print the shopping list!