This week, it’s a week of soups! Just kidding. I would NEVER do that to you. Eating soup right now would be like admitting spring is never going to get here. These meals will probably take more time than last week’s….but there’s much more variety, and they are easy peasy.
Monday: Pasta with Kale Walnut Pesto– Vegetarian, leave out cheese or sub nutritional yeast to make vegan. You can also use store bought pesto to make this incredibly fast.
Tuesday: Portobello Fajitas– Add meat, if you’d like. Use whatever toppings and extras that fit your dietary needs.
Wednesday: Spicy Lemongrass Thai Salad– Gluten free, leave out the chicken for vegan, can sub tahini or almond butter for the peanut butter if you have an allergy or are strict Paleo.
Thursday: Miso Glazed Eggplant– Vegan and Gluten free. Serve over rice, quinoa, cauliflower rice…This recipe also gives directions for a kale and seaweed side dish, but I’m modifying it to leave out the seaweed, because I’m fresh out.
Friday: Summer Rolls with Garden Veggies– Gluten free and vegan. You can add meat to these, or serve these alongside meat as more of a side.
Saturday: Pineapple Chicken Peanut Satay– For a vegan option, try using tofu instead of chicken…not sure how it’ll turn out, though!
Sunday: Vegan Calzones– For gluten free, use a pie crust mix like Glutino or Bob’s Red Mill.