“Meal plans are boring and restrictive” said no one EVER after looking at the goodies we’ve got for this week. Get ready for flavor galore that’ll keep you and your family satisfied all week long.

Sunday

Kale and Brussels Sprout Caesar Salad with Parmesan Toasts from Eats Well With Others

Prep Ahead Tip: Hard boil the eggs ahead of time to make this recipe more quickly.

Vegan/Gluten-free Substitutions: Omit egg, use dairy-free yogurt and dairy-free parmesan to make vegan.

Monday

Sweet Potato Souvlaki Bowls from Making Thyme for Health

Prep Ahead Tip: You can prepare the dressing in advance, chop the kale, then mix them together and store in an airtight container for up to one day in advance. You can make the pickled shallot several days in advance and roast the sweet potato the day before, if desired.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit the feta and use tahini in place of yogurt to make it vegan.

Tuesday

Small Batch Sweet Potato and Black Bean Enchiladas from The Roasted Root

Prep Ahead Tip: This recipe comes together pretty quick so no advance prep is needed.

Vegan/Gluten-free Substitutions: To keep this recipe gluten-free, use gluten-free flour tortillas. Make these enchiladas vegan by substituting vegan cheese for the jack cheese, or omit the cheese altogether.

Wednesday

Cheesy Spaghetti Squash Melts from She Likes Food

Prep Ahead Tip: The recipe is pretty quick to make, but you can cook the spaghetti squash up to 3 days in advance if desired.

Vegan/Gluten-free Substitutions: Use non-dairy cheese to make vegan and gluten free bread to make gluten free.

Thursday

Vegan Cream of Broccoli Soup from Hummusapien

Prep Ahead Tip: Chop veggies and soak cashews ahead of time. Feel free to use frozen broccoli.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free!

Click HERE to print the shopping list!