Merry eating to all and to all a good bite! Wait that’s how it goes, right??

Sunday

Cashew Ricotta Stuffed Shells from Making Thyme for Health

Prep Ahead Tip: Entire recipe can be prepared up to 2 days in advance. Store sauce separately then add and bake when ready to serve.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free shells to make GF.

Monday

Farro Salad with Butternut Squash, Red Onions, and Brie from Eats Well With Others

Prep Ahead Tip: The vegetables and farro can be prepared ahead of time.

Vegan/Gluten-free Substitutions: To make this recipe vegan, omit the brie or substitute it with your favorite vegan cheese. Use quinoa or millet instead of farro to make it gluten free.

Tuesday

Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta from Hummusapien

Prep Ahead Tip: Tofu ricotta can be made ahead of time.

Vegan/Gluten-free Substitutions: This recipe is vegan. To make it gluten-free, use gluten-free pasta.

Wednesday

Sweet Potato, Lentil and Kale Salad with Curry Tahini Dressing from She Likes Food

Prep Ahead Tip: Lentils can be cooked and sweet potato can be roasted up to 2 days in advance.

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

Thursday

Guacamole and Black Bean Loaded Sweet Potatoes from The Roasted Root

Prep Ahead Tip: The sweet potatoes can be baked up to 3 days ahead of time.

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

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