Feeling like you over-indulged over the past couple of days? Good news!! It’s okay. Your body knows just want to do to return to normal so there’s no need for extremes. Enjoy some salad, cheesy casserole and all the leftover cookies you want. It is the most wonderful time of the year, after all!
Sunday
Mushroom Bolognese Spaghetti Squash Casserole from The Roasted Root
Prep Ahead Tip: The sauce can be prepared and the spaghetti squash can be roasted up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Use vegan cheese to make this recipe vegan.
Monday
Renewing Rainbow Kale Salad from Making Thyme for Health
Prep Ahead Tip: Entire salad can be prepped up to 2 days in advance. Wait to top with avocado until ready to serve.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
Tuesday
Quinoa-Stuffed Collard Green Rolls from Eats Well With Others
Prep Ahead Tip: The tomato sauce and quinoa can be prepared ahead of time.
Vegan/Gluten-free Substitutions: To make this vegan, omit the goat cheese or replace it with your favorite vegan cheese. It is already gluten free.
Wednesday
Crispy Baked Tofu Fingers from Hummusapien
Prep Ahead Tip: Tofu can be pressed ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free with gluten-free breadcrumbs.
Thursday
Vegan Lentil Meatloaf Cups from She Likes Food
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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Lovely recipes as always! The kale salad looks so good! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Charmaine Ng | Architecture & Lifestyle Blog recently posted…The Lowdown on Hong Kong’s Trendiest Creative Hub
Thank you dear! The salad looks so bright and pretty I just wanna eat it all day to combat this dreary weather!