Over here in Ohio it’s hard to plan meals around the weather as it changes by the hour (still love you though, Ohio!), so it’s good we have a variety of hot and cold meals. Enjoy your assortment of stews, salads, and noodle bowls!

 

Sunday

One-Pot Red Lentil Sweet Potato Stew from Making Thyme for Health

Prep Ahead Tip: Sweet potato can be cooked up to 2 days in advance.

Vegan/Gluten-free Substitutions: Gluten-Free and vegan.

Monday

Indian Butter Paneer with Creamy Coconut Cashew Sauce from Eats Well With Others

Prep Ahead Tip: This recipe comes together super quickly so there is no need to prep ahead.

Vegan/Gluten-free Substitutions: Feel free to substitute the paneer with tofu to make this vegan. It is already gluten free.

Tuesday

Turmeric Quinoa Breakfast Bowls from The Roasted Root

Prep Ahead Tip: The quinoa can be cooked up to 3 days ahead of time

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make this recipe vegan by omitting the eggs and replacing them with chickpeas or other form of vegan protein.

Wednesday

Thai Curry Soba Noodle Bowls from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use 100% buckwheat soba noodles or brown rice noodles for GF.

Thursday

Chickpea and Lentil Taco Salads from She Likes Food

Prep Ahead Tip: Entire recipe is meant to be prepped in advance.

Vegan/Gluten-free Substitutions: Recipe is already gluten free. Use dairy free yogurt in the dressing to make vegan.

 

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