So, I’m really not inspired to write anything informative today. I’m just going to cut to the menu plan and insert this video that you can view at your leisure.


Monday: Kale Salad Bowl– Gluten free and vegetarian. Skip the cheese to make this vegan.

Tuesday: Vegan Pad Thai-Vegan; use g-free soy sauce if you need to. The shirataki noodles can be replaced with spaghetti squash, zoodles, or rice noodles. This would also be great with chicken or shrimp added.

Wednesday: Spicy Brazilian Bowls– Vegetarian and gluten free. Can be made vegan by using dairy free sour cream or yogurt. I always serve this with plain rice…its saves time, and I don’t think the extra flavors are needed.

Thursday: Oven Roasted Teriyaki Glazed Sweet Potatoes– This is a very simple recipe, that needs more to go along with it. Definitely serve with rice or quinoa. You can also double the marinade, and add other vegetables and/or a protein to make more substantial.

Friday: Paleo Bang Bang Shrimp Tacos– Tacos…who doesn’t like tacos?

Saturday: Kebobs and Creamy Tahini Greek Pasta Salad– For the kebabs, do whatever you want! All meat, all veggie, a combo…marinate the night before, or do a dry rub the day of. Try and get the pasta salad made early in the day to let the flavors get all in it. If using gluten free pasta (and you make this early in the day), you may need to sprinkle on a little olive oil and stir before serving. Taste and see.

Sunday: Creamy Vegetable Pot Pie– Vegan; use another biscuit topping such as this one (Paleo Pot Pie) to make gluten free. I always add more vegetables, and sometimes shredded chicken.


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