Ding ding diiiiing! That’s the dinner bell <- too much on a Saturday? Tone it down?
I can’t help it, I’m just so pumped about this week’s meal plan. We’ve got pasta, we’ve got chowdah, we’ve got bowls, we’ve got skillets! Variety, variety, and then some more…variety! I’m heading up to the mountains, where the cooler temperatures dwell, for some hiking and mountain biking this weekend. May your weekend be relaxing and alcohol + AC infused. PEACE!
Sunday
Roasted Summer Vegetable Burrito Bowls from The Roasted Root.
Prep Ahead Tip: Cook the rice up and/or pre-chop the vegetables and store them in an airtight container for up to two days om advance.
Vegan/Gluten-free Substitutions: The recipe is already vegan and gluten-free!
Carnivore Option: Add grilled chicken, rotisserie chicken, shredded pork, or animal protein of choice.
Monday
Kale and Leek Pesto Pasta with Tofu from She Likes Food
Prep Ahead Tip: You could make the pesto ahead of time and refrigerate until ready to add to pasta.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.
Carnivore Option: Replace the tofu with grilled chicken, rotisserie chicken, shredded pork, or animal protein of choice.
Tuesday
Summer Vegetable Corn Chowder with Chive Ricotta from Eats Well With Others
Prep Ahead Tip: This recipe already comes together pretty quickly (under 30 minutes!), but you could speed things up by chopping the veggies ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. To make it vegan, saute the veggies in olive oil instead of butter and omit the ricotta.
Carnivore Option: Chop up a large boneless skinless chicken breast and add it to the soup at the same time you add the potatoes.
Wednesday
Chickpea Broccoli Buddha Bowl from Hummusapien
Prep Ahead Tip: Use frozen brown rice or quinoa to save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use tamari to make it gluten-free.
Carnivore Option: Add grilled chicken, rotisserie chicken, shredded pork, or animal protein of choice.
Thursday
One Skillet Mexican Rice Casserole from Making Thyme for Health
Prep Ahead Tip: Chop vegetables up to two days ahead of time and store in an airtight container. Use frozen brown rice to save time.
Vegan/Gluten-free Substitutions: Substitute dairy-free shredded cheese to make vegan.
Carnivore Option: Add grilled chicken, rotisserie chicken, shredded pork, or animal protein of choice.
Click HERE to print the shopping list!
Do you have a recipe for the stuffed zucchini in the top photo collage?
I was looking for the same recipe, lol. I found a similar recipe on line:
http://www.foodforpeople.org/content/southwestern-stuffed-zucchini-boats
They all look so yummy! But that Chickpea Broccoli Buddha Bowl is calling my name! Love the weekly shopping list. Very helpful.