5 Easy Weeknight Dinners With Extra Veggies

Gluten free, Dairy free Meal Plan Newsletter Week of 1.20

It’s the start to a new year and “new year, new you” is everywhere. I’m not about changing myself just because we’re in a new year…but I am aligned with starting over with my mindset when it comes to meals. I hate holding back during the holidays. I want to eat whatever I want without focusing on if it is a healthy option or not. So now that we’re in January, I’m out with that mindset and in with the veggies!

This week we’re focusing on 5 easy recipes that are packed with extra veggies. I want all the vitamins and nutrients I can get these days and adding extra vegetables to a meal is an easy way to do that!

Today’s newsletter will walk you through these 5 easy meals:

• MONDAY: Chopped Vegan Salad

• TUESDAY: Chicken Bacon Ranch Salad

• WEDNESDAY: Tuscan Tortellini Soup

• THURSDAY: Butternut Squash Pizza

• FRIDAY: One Pot White Chicken Chili

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Heres what I’ve been making over on instagram this week:

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Below you’ll find each recipe, a short grocery list for each recipe and a link to the full blog post.

Thank you for being here! I appreciate each and every one of you! Don’t forget, when you are a paid subscriber, you can access the ENTIRE website on my Substack home page. This includes my gluten free guides, my favorite gluten free product lists and more exclusive recipes.

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Breakfast Ideas:

Salmon avocado toast

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This Week’s Dinner Plan:

MONDAY: Chopped Vegan Salad

Fully: Gluten free, Dairy free

This chopped vegan salad is packed with a colorful mix of crunchy vegetables, crispy lettuce, sweet pecans and hearty chickpeas! It is a loaded salad perfect for a side dish or a veggie packed meal! This salad requires minimal prep work and won't break the bank. Feel free to add any protein to you want to this meal like chicken or shrimp!

Ingredients

• 1 head lettuce such as romaine or green leaf, chopped

• 1/2 cup candied pecans roughly chopped

• 1/2 cup dried cherries