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.
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.