Hoooowdy ho!
How’re you holding up this holiday season? Mine has been pretty chill on account of my crowd avoidance skills, online shopping, and keeping calm with my yoga breaths. Meal planning this week will be particularly useful for me, since there will be lots of moving parts in planning my family’s holiday feast, lots of Christmas cookie temptation, and lots of winter chill to warm up via healthy comfort food. You on board? Food this week consists of loaded baked sweet potatoes, sumac-spiced spaghetti squash, kale power salad, vegetarian ramen, and white bean and cabbage soup.
Have a great weekend!
Sunday
Slow Cooker Loaded Baked Sweet Potatoes from Hummusapien
Prep Ahead Tip: Sweet potatoes can be cooked ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Sumac-Spiced Spaghetti Squash and Two Potato Hash from Eats Well With Others
Prep Ahead Tip: The spaghetti squash can be roasted ahead of time.
Vegan/Gluten-free Substitutions: To make this vegan, replace the eggs with scrambled tofu or tempeh.
Tuesday
Asian Kale Power Salad from She Likes Food
Prep Ahead Tip: Quinoa can be cooked up to 4 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Wednesday
Vegetarian Ramen with Garlic-Ginger Broth from The Roasted Root
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance and stored in an airtight container in the refrigerator.
Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Omit the egg to make vegan.
Thursday
Easy White Bean and Cabbage Soup from Making Thyme for Health
Prep Ahead Tip: Cabbage can be chopped up to 4 days in advance and stored in an airtight container in the refrigerator.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
Thanks for sharing. I will definitely try these guilt-free recipes!
Nice meal plan to follow, thank you
You got it! I’m proud to be working with such talented ladies on the meal plan 😀