Happy Memorial Day weekend! In a way I can’t believe it’s almost June in which month my baby is turning ONE (hold me) but at the same time, I am SO ready for warmer weather to be here for good! Bring on the heat.
We’re heading up to the cabin this weekend for a little relaxing and also hopefully a night of camping if the weather cooperates. Either way, s’mores will be had.
For this week’s meal plan we have veggie burgers for Memorial Day, a couple of fresh and light salads, and a couple of veggie-filled dishes….enjoy!
Hope you have a great weekend!
Smoky Beet and Quinoa Veggie Burgers from greens & chocolate.
Prep Ahead: The veggie burger mixture can be made ahead of time.
Lemon Basil Pasta Salad in a Jar from Spoonful of Flavor.
Prep Ahead: You can prepare the dressing and chop vegetables in advance to save time.
Cajun Quinoa with Sausage and Kale from Cook Nourish Bliss.
Prep Ahead: Cook the quinoa and chop the veggies in advance to save time!
Vegetarian Option: Omit the sausage and substitute chickpeas. You could also use vegetarian Field Roast sausages instead – I think they would be great here!
Brown Rice Kale and Roasted Tomatoes with Feta from Lauren Kelly Nutrition.
Prep Ahead: Roast tomatoes ahead of time.
Strawberry Fields Panzanella Salad from Flavor the Moments.
Prep Ahead: Croutons and dressing may be made in advance. Add grilled chicken for animal protein.
Click HERE for printable grocery list!