Another week, another healthy meal plan!
What are you all up to this weekend? I’m spending the weekend in Tahoe. I had my friend, Jen Schmidt shoot new head shots and lifestyle photos for me on Friday at the lake and took the excuse to stay up there with family. I’ll be putzing around the mountains per usual, likely hiking, mountain biking, or trail running…or being lazy and plunking down on some sand to soak up some rays.
What are we making this week? Crispy Baked Tacos with Summer Vegetables, One-Pot Lentil Taco Skillet, Roasted Veggie and Avocado Breakfast Burritos, Thai Tofu Zoodle Soup, and Curried Chickpea Salad
Have an awesome weekend, and enjoy your meal prep!
xx
Sunday
Crispy Baked Tacos with Summer Vegetables from She Likes Food
Prep Ahead Tip: Tacos are very quick and easy to make so no need to prep anything ahead!
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Monday
One-Pot Lentil Taco Skillet from Making Thyme for Health
Prep Ahead Tip: Use precooked lentils or cook them up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Roasted Veggie and Avocado Breakfast Burritos from The Roasted Root
Prep Ahead Tip: The vegetables can be roasted up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe can be made vegan by preparing a tofu scramble in place of scrambled eggs. Use gluten-free flour tortillas or corn tortillas to keep the recipe gluten-free
Wednesday
Thai Tofu Zoodle Soup from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no prep needed.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten-free.
Meat Lover’s Version: Replace the tofu with 1 to 2 boneless skinless chicken breasts, chopped.
Thursday
Curried Chickpea Salad from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time and quickly tossed wiith salad ingredients when ready!
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
