Happy Saturday, friends! I hope the first week of April treated you well.

We’ve got some more delicious veggie-filled meals for you this week: Spring Vegetable Hummus Wraps, Paneer Tiki Masala, Mexican Chopped Salad, Roasted Garlic Spaghetti Squash, and One-Pot Lemon Pasta.

Enjoy the rest of your weekend and cheers to a healthy week ahead!

Sunday

Spring Vegetable Hummus Wraps with Herbed Mayo from She Likes Food

Prep Ahead Tip: Recipe doesn’t make much time to prepare, but mayo can be made up to 2 days ahead of time if desired.

Vegan/Gluten-free Substitutions: Use vegan mayo to make vegan and gluten free tortillas to make gluten free.

 

Monday

Paneer Tikka Masala from Eats Well With Others

Prep Ahead Tip: Tofu can be pressed up to 2 days in advance (for vegan version).

Vegan/Gluten-free Substitutions: Use tofu in place of the paneer to make this vegan. It is already gluten free.

 

Tuesday

Mexican Chopped Salad from Hummusapien

Prep Ahead Tip: Salad dressing can be made ahead of time.

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

 

Wednesday

Roasted Garlic and Kale Spaghetti Squash from The Roasted Root

Prep Ahead Tip: The spaghetti squash and garlic can be roasted up to 3 days ahead of time.

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

 

Thursday

One-Pot Lemon Pasta with Greens and Sundried Tomatoes from Making Thyme for Health

Prep Ahead Tip: No need to prep! This recipe comes together super fast.

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

 

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