You have time for all of these!!!

Every recipe this week is fast. Even if you don’t have time to cook every night, you can make a few of these recipes and have leftovers. Spring is just a month away now! Time to get serious…

Monday: Apple, Cranberry, Spinach Salad w/ Pecans and Avocado– Guess what the ingredients are!!!! At least you know what you’re getting… This fast and easy salad should help you ease into Monday. Make your own dressing, or look to buy one with minimal ingredients (no sugar, no MSG, no weirdness). But really…make your own- it’s so easy. Can you pour stuff into a container and then shake it up? Congratulations! You made dressing!!!!!! My go-to is olive oil, lemon juice, a little maple syrup, and spices. A balsamic creme is also tasty.

Tuesday: Chicken Burrito Bowls– Naturally gluten and dairy free. Skip the chicken and add more vegetables/beans for a vegan option. Lots of veggie possibilities here.

Wednesday: Vegan Korma– Naturally gluten free. So quick and easy…you could even toss this all in a slow cooker.

Thursday: California Quinoa Salad–  Nice and light…gluten free, vegan, incredibly fast, and easy. You could double the recipe and have this as a meal, or serve this with an additional protein, like roasted chicken or salmon.

Friday: Easy Baked Paleo Chicken Tenders with Honey Mustard– Gluten and dairy free. Would be delicious with oven fries. The key to good oven fries is soaking your potatoes. This helps them release starch. Cut them, and soak them in water for a couple of hours. Drain (you’ll see a white substance at the bottom of the soaking water-that’s the starch), and let dry between a couple of kitchen towels (the longer the better). Then, the only oil you’ll need is to spray your pan, and to lightly spray the tops of your potatoes. Cook at 425F for 40 minutes, flipping half way through. They get crispy and crunchy like “real” fries. This method also works with sweet potatoes.

Saturday: Vegan Gluten Free Lasagna–  You could just make “regular” lasagna if you eat meat, dairy,  and wheat. This recipe calls for zucchini to be used as noodles…try eggplant instead. Zucchini releases a ton of liquid when it’s cooked, and will make your lasagna really watery. Or, use g-free lasagna noodles. You could also use veggie crumbles to add more protein (watch for wheat as an ingredient, though!).

Sunday: Slow Cooker Kahlua Pork–  This is going to make your kitchen smell so good….naturally gluten free, dairy free, paleo, Whole 30. I’d skip the cabbage. Personal preference. Keep this low carb by  serving with salad or cauliflower rice. Also great with quinoa, basmati rice, or on a roll.


2 thoughts on “You have time for all of these!!!

  1. Hi Megan!
    Thank you so much for including our Vegan Gluten-Free Lasagna on this post. You are absolutely correct about zucchini having tons of moisture. That’s why we suggest baking it uncovered so that water cooks off a bit. But eggplant is another great idea.
    If people want to have pasta in it we love making this with Tinkyada rice lasagna noodles of alternating noodle and zucchini layers. It’s super flexible and always delicious!
    Thanks, again, for including our recipe and love your site!


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