Brace yourselves….there may be a blizzard (?) I’m sure there are people freaking out and clearing the shelves. So, let’s keep this shopping list short.

Monday: Kale and Potato Curry– Use this recipe as a base, but add diced potatoes (you can roast separately, or toss in the pan early) to bulk up the recipe. Serve with rice, quinoa, or riced cauliflower.

Tuesday: Whole 30 Taco Salad– I’m inclined to skip the dressing recipe for this. I typically rely on the salsa and avocados I use to “dress” this salad. This will save time and prevent you from buying random ingredients.

Wednesday: Chicken &/or Chickpea salad- No real recipe for this…I like to cook chicken that I plan to shred in the crockpot. Today, I plan to make curry chicken salad. So, I’ll add mayo (or plain yogurt, or a combo of both) to the cooled chicken; along with green onions, curry powder, raisins, and chopped almonds. This can easily be made vegetarian by using chickpeas instead of chicken. Serve as sandwiches, or on top of lettuce/spinach.

Thursday: Salad Bar

Friday: Vegan Gyros– Feel free to use shredded chicken instead of jackfruit. You can also save yourself some time by purchasing pre-made tzatziki. This recipe calls for sumac…you can substitute lemon pepper. I plan to serve this with oven roasted fries.

Saturday: *Freebie*

Sunday: Vegan Butternut Squash Lasagne with Cashew Cheese and Kale Pesto– This recipe will come together very quickly…if you have a blender or food processor for the pesto and cheese. Also, I plan to use pre-cut butternut squash, which will change the overall look of the “lasagne.” Oh well. We’ll have this as a side dish along with roasted salmon.

Monday: Moroccan “Meatballs”– This is a vegan recipe, but you can easily use lean ground beef or lamb instead of chickpeas.

Tuesday: Sheet Pan Shrimp Boil– You can lighten this up by reducing the amount of butter used….1/4 cup is a bit much for this recipe (in my opinion). Remember, the sausage will release some fat when it cooks. I suggest spraying lightly with olive oil, and then tasting after everything is cooked. Each person you serve can add some butter/ghee to their own dish if they’d like.

Wednesday: Paleo Butternut Apple Chicken Salad w/ Creamy Maple Dressing– Very straightforward. If you have a favorite dressing/dressing recipe- use that. ***You can make extra chicken today, and use for tomorrow (if you want tomorrow’s recipe to be carnivorous).***

Thursday: Jackfruit Chickpea Coconut Stir Fry–  This recipe has a few spices that you can substitute. For the initial spice mix, I plan to skip the peppercorns (and simply use ground pepper). This way, I don’t have to dirty something else by grinding one spice. No mustard seeds? Replace with ground mustard. No cumin seeds? Replace with ground cumin. No asafetida? Add more garlic. No jackfruit? Use shredded chicken or tofu.

Friday: Slow Cooker Honey Chipotle Chicken Tacos-Easy recipe, that can be multiplied and frozen for the future. Be sure to check your can of chipotles if you’re gluten free…some brands contain wheat to thicken the sauce.

Saturday: Honey Mustard Salmon– Don’t like salmon? Try this glaze recipe on chicken or pork loin.

Sunday: Super Vegan Bowls– You can use this recipe as a base to clean out your fridge for the week. Use whatever vegetables/protein you have leftover from the week.