Here’s what’s on the menu this week!
Breakfast: Energy bites with green smoothies
Lunch: Kale and quinoa bake with butternut squash and homemade cashew parm from Minimalist Baker’s Cookbook
Snack: Hummus and my favorite GF crackers
Dinner: Veggie tofu scramble with avocado toast
Here’s a video on how I prepped these meals:
Now my fridge and I are ready for the week!