Happy Saturday!
Have you had a chance to take a look at The BEST Gluten-Free Banana Bread Recipe I posted this week? It has been a huge hit with all who have tried it.
If you’re in the mood for a baking adventure and/or find yourself banana rich, give it a whirl!
On to this week’s menu!
For this week’s meal plan, we have: Mediterranean Pasta Salad, Quinoa Veggie Stir Fry with Peanut Sauce, Fiery Vegetarian Mapo Tofu, 30-Minute Vegetarian Curry, and Healing Moroccan Lentil Soup.
Enjoy!
xo
Sunday
Mediterranean Pasta Salad from She Likes Food
Prep Ahead Tip: Recipe only takes about 15 minutes to prepare
Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free.
Monday
Quinoa Veggie Stir Fry with Peanut Sauce from Hummusapien
Prep Ahead Tip: Recipe is ready in just 30 minutes so no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is vegan, sub tamari to make gluten-free.
Tuesday
Fiery Vegetarian Mapo Tofu from Eats Will With Others
Prep Ahead Tip: This recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten free
Wednesday
30 Minute Vegetarian Curry from The Roasted Root
Prep Ahead Tip: Recipe comes together quickly, no advance prep necessary
Vegan/Gluten-free Substitutions: Recipe is GF and vegan!
Thursday
Healing Moroccan Lentil Soup from Making Thyme For Health
Prep Ahead Tip: Lentils should be soaked in advance. Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
