Hello there!
What are you up to this weekend? It’s it still smokin’ hot where you all live? Seems like we’re still in the thick of summer here in Reno with no cooler temps in the foreseeable 10-day forecast. Which for me means: salad!
You may have read in my post yesterday that I’m home from Iceland – the trip was so much more than I could have ever anticipated. I did acquire a pretty gnarly cold while on the trip so I won’t be moving at warp speed this weekend, but I will say it’s been amazing reflecting on the trip and going through all the photos.
Food this week! Yum. We have gnocchi, stove top enchiladas, baked tofu fingers, zucchini “meatballs,” and those pulled jackfruit sammies I posted a couple of weeks ago. Be sure to bring your grocery list with you and get all your ingredients in one go! Happy weekend-ing.
Sunday
Gnocchi with Summer Squash, Corn and Basil from Eats Well with Others.
Prep Ahead Tip: This recipe is super easy to throw together on a weeknight, but the veggies can definitely be chopped ahead of time and stored in the fridge.
Vegan/Gluten-free Substitutions: To make this vegan, omit the feta or substitute it with your favorite vegan cheese. For those who are gluten-free, just swap out the gnocchi with a gluten-free pasta.
Animal Protein Option: Add a boneless skinless chicken breast to your ingredient list and brown it with the veggies
Monday
One Pot Stove-Top Enchiladas from She Likes Food
Prep Ahead Tip: The vegetables can be chopped ahead of time and stored in the refrigerator in an airtight container.
Vegan/Gluten-free Substitutions: This recipe is already gluten free as long as you use corn tortillas. To make vegan, either omit the cheese or use non-dairy cheese.
Animal Protein Option: Add meat of choice to the ingredient list and cook along with the veggies
Tuesday
Crispy Baked Tofu Fingers from Hummusapien
Prep Ahead Tip: Press tofu ahead of time so it’s ready to go by dinner time.
Vegan/Gluten-free Substitutions: This recipe is already gluten free as long as you use gluten free bread crumbs.
Wednesday
Vegan Zucchini “Meatballs“ from Making Thyme for Health
Prep Ahead Tip: The meatballs can be prepared up to two days in advance. Store in an airtight container in the refrigerator until ready to bake.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Serve with gluten-free pasta or zucchini noodles to make gluten-free.
Animal Protein Option: Serve dish with grilled or baked salmon, chicken, or pork. You can also add also cook chicken in the sauce and serve inside the pasta dish.
Thursday
Pulled Jackfruit Sandwiches from The Roasted Root
Prep Ahead Tip: The BBQ jackfruit can be made up to 4 days ahead of time and stored in a ZipLock or tupperware container. The cabbage slaw can be prepared 1 day ahead of time.
*The shopping list includes store-bought BBQ sauce to help save time. If you would like to make the Peach BBQ Sauce, please refer to the recipe and write down the ingredients separately.
Vegan/Gluten-free Substitutions: This recipe is vegan, and can be made gluten-free by using gluten-free buns or sandwich bread.
Click HERE to print the shopping list!
