Who’s still stuffed from Thanksgiving?! In case you missed it, be sure to check out my Holiday Gift Guide For Her!
SUNDAY
ROASTED SQUASH SALAD from Rhubarbarians
Prep Ahead Tip: The red onions, dressing, and squash can be chopped/prepped ahead and stored in the refrigerator.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
MONDAY
BLACK BEAN SOUP from I Heart Vegetables
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
TUESDAY
MOROCCAN CHICKPEA AND BUTTERNUT SQUASH SOUP from Joanne Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Recipe is already vegan. Use quinoa or brown rice in place of the Israeli couscous to make it gluten free.
WEDNESDAY
VEGAN BUTTERNUT SQUASH PASTA from Hummusapien
Prep Ahead Tip: Squash can be roasted ahead of time.
Vegan/Gluten Free Substitutions: Reipe is vegan. Use rice noodles for gluten free.
THURSDAY
CRISPY BAKED SWEET POTATO AND BLACK BEAN TACOS From She Likes Food
Prep Ahead Tip: Recipe comes together in just 30 minutes.
Vegan/Gluten Free Substitutions: Recipe is gluten free. Use vegan cheese to make vegan.
FRIDAY
CREAMY TAHINI SPAGHETTI SQUASH from The Roasted Root
Prep Ahead Tip: Spaghetti squash can be roasted up to 5 days in advance
Vegan/Gluten Free Substitutions: Recipe is GF and Vegan!
DESSERT
PALEO PEAR CRUMBLE from The Roasted Root
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