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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