Weekly Menu

(or – what to cook when you’re in the final throes of prepping your house to go on the market and you won’t be able to walk on your kitchen floor for a full 24-hour period)

Monday: Vegan Sloppy Joes with tater tots and a green salad

Tuesday: no kitchen floor…so, we’re going to eat out. No sense in stressing too much about it.

Wednesday: light traffic only. I don’t want to tread on the floor too much yet, so we’ll have ravioli with sauce. Not the most balanced meal, but simple and quick. And for real, these ravioli from an all-vegan company based in Philadelphia are sooooo good.

Thursday: Hello Taco Bowls! I can’t wait to try that quinoa-black bean filling.

Friday:  Roasted Sweet Potato and Avocado Green Salad. My kid reminded me last night how much he loved Gardein’s Chick’n Scallopini, so I’ll bake some up to go alongside the salad for him.

p.s. Hey! Some good friends of ours are throwing us an all-vegan potluck going away party. Next week, I’ll have a list of suggestions for what to bring when you are invited to an all-vegan potluck but aren’t vegan yet.

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