Menu 4/4-4/8

 Monday: dinner with friends

Tuesday: spicy lentil quinoa wraps with tahini with sweet potato salad 

We used the water from our olives to replace the olive oil and salt.

Wednesday: leftovers or pizza

Thursday: Burgers and Artichoke Pasta Salad and baked beans

Friday: Sweet Potato Burrito Bowl
We substituted sweet potatoes for Yukon gold potatoes. We added canned tomatoes and taco seasoning to the rice. The varieties of lettuce are our garden. We added fresh tomatoes, red peppers, and red onions to the salad bowl. We also added aquafaba cheddar omitting the coconut oil