Hello weekend warriors! What are you up to?
I arrived home on Tuesday from Wyoming and the mountains were just buried in fresh powder. We’ve had a mega winter this year – avalanches, road closures so much fluff to play around in. It has seriously been my dream come true. I may have played hooky on Thursday to go play in the snow.
New to me this week? I got a fitbit to track mileage since I have that half marathon coming up in May. Lemme just tell you – uuuuge wakeup call! That moment when you think you’ve run 5 miles, and it’s been a solid 3? Priceless. Insert cry-laughing emoji here.
Up on the menu this week is that super cozy mushroom bolognese spaghetti squash casserole I showed you a few weeks ago, a fajita gnocchi skillet with avocado salsa, Mexican chopped salad, slow cooker quinoa tortilla soup, and pappardelle with creamy kale and parmesan garlic sauce.
Enjoy!
Sunday
Mushroom Bolognese Spaghetti Squash Casserole from The Roasted Root
Prep Ahead Tip: The spaghetti squash can be roasted up to 3 days ahead of time, and the mushroom bolognese sauce can be prepared up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Substitute the cheeses withe vegan cheese of choice.
Animal Protein Option: Add ground turkey or ground beef to the mushroom “bolognese” sauce.
Monday
Fajita Gnocchi Skillet with Avocado Salsa from She Likes Food
Prep Ahead Tip: Recipes only takes 30 minutes, so there is no need to make any of it ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free gnocchi to make gluten free.
Animal Protein Option: Add ground meat of choice or rotisserie chicken
Tuesday
Mexican Chopped Salad from Hummusapien
Prep Ahead Tip: No need to prepare anything ahead of time, as the recipe comes together quickly and is best when eaten fresh.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Animal Protein Option: Add grilled chicken or steak to the salad.
Wednesday
Slow Cooker Quinoa Tortilla Soup from Making Thyme for Health
Prep Ahead Tip: This recipe comes together pretty quickly, but you can chop the vegetables up to 3 days in advance, if desired.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Animal Protein Option: Add 1 boneless skinless chicken breast to the crock pot with the rest of the ingredients. When the soup is ready, you can shred the chicken using two forks and add it back into the soup!
Thursday
Pappardelle with Kale and Creamy Parmesan Garlic Sauce from Eats Well With Others
Prep Ahead Tip: This recipe comes together quickly and does not need to be prepared ahead of time.
Vegan/Gluten-free Substitutions: To make this vegan, substitute plain unsweetened dairy-free milk for the cow’s milk and add a touch of nutritional yeast to the sauce in place of the parmesan cheese.
Animal Protein Option: Add shrimp or chicken to the pasta recipe, or serve alongside your favorite animal protein entree.
Click HERE to print the shopping list!
