Monday: Broccoli Cheddar Soup with No Tuna Chickpea Salad on a BFree pita. We added dried cranberries to the chickpea salad and the tomatoes are from our garden.
Boil fresh Jackfruit in water for 40 minutes, drain and add 3 TBS of taco seasonings and 1/2 cup water/salsa/tomato sauce to heat. Top with guacamole, salsa, lettuce.
For the beans and rice, no oil and we used 2 TBS of nutritional yeast with vegan cheese instead of the cheddar cheese. We also used adzuki beans instead of pinto
Wednesday: leftovers
Thursday: Spaghetti Squash Lasagna (our last spaghetti squash from
the summer 😢) We added a layer of basil, an abundance still as well as parsley on top of the first layer of spaghetti squash. We added a 1/2 recipe of the hempe Italian sausage over the herbs.
Friday: Mujadara Bowl
We used millet instead of bulgur (we are a celiac household). We cooked the lentils and millet in the instant pot together.
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