Did I tell you we had a dusting of snow on the mountains last Sunday? We did! Seeing the aspen trees adorned in yellow leaves, the pine needles collecting on the ground, and breathing in the crisp autumn air is making me crave a good ride through the powder like crazy.
Which brings me to my weekend plans: Enjoying the trails bathed in fall and doing some research on back country touring set ups. In winters past, I’ve always hiked up mountains in snowshoes with my board strapped to a back pack. While this has always worked magically, I finally came to the conclusion that I’m ready to upgrade. At the end of last winter, I bought a split board and now need the skins, new boots, and bindings to complete the set up. The boyfriend is a skier and is also looking for a back country set up. Anyone have experience in the back country and want to weigh in? I’m taking advice!
So that’s my agenda. What’s yours? We’ve got some cooking to do! Here’s this week’s meal plan. I hope you enjoy!
Sunday
Roasted Vegetable Red Quinoa Buddha Bowls from The Roasted Root
Prep Ahead Tip: Cook the quinoa, roast the vegetables, and/or prepare the cashew cream sauce up to 3 days ahead of time. Store quinoa and roasted vegetables in a tupperware container, and store the cashew sauce in a sealed jar.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Vegan Tempeh Kale Enchilada Casserole from Hummusapien
Prep Ahead Tip: Soak cashews ahead of time and chop kale and peppers.
Vegan/Gluten-free Substitutions: Make sure enchilada sauce and tempeh are gluten-free.
Tuesday
Roasted Acorn Squash Apple Soup from Making Thyme for Health
Prep Ahead Tip: Roasting the squash is what makes up the bulk of time in this recipe, so feel free to roast it ahead of time.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten-free.
Wednesday
Pumpkin Tortellini with Pumpkin Alfredo Sauce from Eats Well With Others
Prep Ahead Tip: This recipe is super quick to throw together, so no prep ahead needed!
Vegan/Gluten-free Substitutions: To make vegan you can substitute vegan butter and coconut milk or pureed cauliflower or pureed white beans for the cream and then mix it with the pumpkin puree. Use vegan and/or gluten free pasta if necessary.
Thursday
Black Bean Veggie Fajita Burgers from She Likes Food
Prep Ahead Tip: Veggie burgers can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Use dairy free cheese or omit cheese to make vegan. Use gluten free bread crumbs and buns to make gluten free.
Click HERE to print the shopping list!
Very good recipes but complicated! Many ingredients!