The Weekly Round-Up: 7/2 – 7/7

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Sunday – Pasta Caprese
Pasta Caprese

2 pints cherry tomatoes (I shortcut the first part of the recipe)
Balsamic vinegar
1 lb. whole-wheat ziti or rigatoni
Bunch of fresh basil
8 ounces mozzarella

Monday –  Carrot and chickpea tacos with cilantro yogurt
Carrot and Chickpea Tacos

Ingredients for Carrot & Chickpea Tacos:
1.5 cups chickpeas
4 carrots
8 tortillas
1 mango
3 radishes
1 bunch cilantro
1 serrano pepper, if desired
7 ounces Greek yogurt
2 scallions
1 lime

Tuesday – Birthday celebration

Wednesday – Raw Falafel Buddha Bowls
Raw Falafel Buddha Bowls

Ingredients for Raw Falafel Buddha Bowls:
1.25 cups sunflower seeds
1 shallot
Bunch cilantro
3 lemons
Baby salad greens
2 carrots
1 beet
1/2 cup tahini

Thursday – Broccoli-cheddar quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Friday – Mexican Fried-rice nachos

Ingredients for Mexican Fried Rice Nachos:
1 small onion
2 garlic cloves
1 jalapeno pepper
1 15-oz can black beans
Frozen corn
1 cup rice of choice
1 bag tortilla chips (I recommend Garden of Eatin’)
Other toppings of choice: sour cream, cilantro, etc.


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