Ok, so not technically a taco, this taco salad is sure to satisfy and bonus points if you want to make these ahead to take care of lunch for the whole week-or whole family. Simply keeping your dressing separate to allow for longer shelf life in your fridge. Add your favourite toppings or follow this recipe. I like to take this a step further and add a dollop of vegan chili on top to take it to the next level. (thanks Wendy's for the chilli tip! They used to have a salad that came with the chilli and I always had to turn it down because it was not vegan.)
Roasted Squash with Beef Salad
Beth over at BON AIPPETIT comes up with some really unique, fun and fresh dishes and this one caught my eye. Anything to try and get my carnivores to eat more salad or squash, amiright #momsquad? Anyways, check out here site, follow her around and try her take on this fresh arugula goodness.
Filling up a bowl with super yum ingredients and an awesome sauce is like every Vegan's goto lunch solution. The possibilities are endless and you can adjust to your own tastes. This is one of my favourites for lunch, I'll make use of leftover quinoa and whatever I have in the veggie drawer. Easy to pack for a workday and make ahead for grab and go lunches throughout the week. Check out this recipe here or give your own version a whirl!
Turkey Taco Lettuce Wraps
Make your own favourite taco's and substitute iceberg lettuce for a shell. Cook up a batch of yummy beans and add all the fixin's as you please. I love to cook a big baked bean batch, freeze portions and use it many different meals. A great left over lunch meal!
Honey Lime Quinoa Fruit Salad
They'll think they're skipping out on a meal with a lunch this sweet! Serve alongside a chilled soup and you've got the summer heat, beat!
you'll need: lots of fresh fruit, cooked quinoa, lime, mint...
I love a good appy. And fish cakes are a reeeeeealllly hard thing for me to turn down. I fins them easy to whip up from last night's left overs, and carry really well in packed lunches. Make sure you serve alongside a bed of greens and some sort of sauce. Kids love to dip!
super easy with left-over chicken, this satisfying lunch can be made with gfree pitas or wraps and croutons to keep that pesky little wheat germ away. Click through for recipe, or found here.
Chickpea Salad Sandwich
The classic standard gets a vegan facelift! I love chickpeas and they do NOT disappoint in this meal. Use a yummy gfree hearty bread and a glass of sparkling water and hit pause, its time to eat! Click through for recipe, or find it here.
Vegetable Ramen is a simple and easy-to-make meatless meal all instant ramen lovers must try! Kids love any kind of noodle and get them involved by selecting what veg to add!
Can't even argue with that name, this is the ultimate sandwich and I dare you to make it this week!
For the full recipe and amazing pic demoing the process, click here!
Eat Your Greens Detox Soup
I will feature this recipe anywhere I can! I LOVE it, its power-packed with nutrients to keep you strong or return you back to health in no time. If you kids are the kind that won't eat 'trees' or pick food out, BLEND this soup, it's great dipped in garlic toast!
These healthy lettuce wraps are so delish! I'm a sucker for anything with a chickpea and on my superhero vegan days, I make this without the tuna and sub the feta for some of these yummy vegan options.
Do you see a theme? Kids LOVE fun shaped food they can eat with their fingers! Mexican is always a big hit in our house and I like to have fresh guac and salsa around along with my fav, tofutti sour cream for the tops of these bad boys.
Nothing I like better than a chickpea. NOTHING. Wait until I show you the cookie dough I make with it next week. But until then, this street falafel recipe will knock your meat loving socks off!
Hummus & Avocado toasts
Sometimes the simple things are just right. This simple light lunch I come back to again and again on those busy days when I don't have much time. I doubt you'll need a recipe, but check it out over here if you are curious!
Balsamic Steak, Berry & Arugula Salad
Nothing easier than a leftover-steak salad with seasonal fruit and veg! Check out this easy recipe from Sweet Peas and Saffron. Do these up in jars for the week and your lunches are set!
Green Goddess Sandwich
It wouln'tt be a weekly meal plan without a standout sandwich! This one hits all the flavour profiles, find the recipe here. Use your favourite gfree bread, I love the Demsters Gluten Zero, stands up well in a packed lunch.
Thai Carrot Sweet Potato Soup
Originally from Angela Liddon's Oh She Glows Everyday cookbook, Kate shares her version here and it is sure to please the hearty soup lovers in your family. I made it last week and posted it to my instagram and everyone went crazy. Try it out!
Loaded Sweet Potato
I love a loaded potato. In fact, I've been known to travel with baked potatoes in my purse. Weird. I know, but when you live with others with severe allergies, you do what you gotta do, right? Check out this yummy healthy sweet potato version-or make your favourite with good ol' russets!
Chicken Slovaki Lettuce Wraps
You’re sure to fall in love with these crisp and flavorful clean eating lettuce wraps with chicken and avocado! Easy & Delish!
Love a fresh salad, and this one is easy to whip together and change out for favourite ingredients. Find the recipe here or create your own!
Tomato Cucumber & Avocado Sala
Nothing beats an easy salad! I like to make a big batch of this one and share it through our lunches throughout the week. Check out the recipe here and use your favorite dressing.
Is there any combination more satisfying than black beans and sweet potatoes? This Taco Cleanse week can leave you with lots of prepared vegetables and a great way to make use of leftovers is in a nourishing bowl. I'm addicted to budda bowls and you'll be seeing a few pop up in next weeks meal plan, but for now - feast your eyes and taste buds on this baby. That lime sauce takes it to a gourmet level!
Another great make-ahead option, I like to add shredded cabbage to these for a little extra crunch and swap out the turkey for black beans. Whatever your flavour preferences, you can rock this meal and have your lunches ready for the whole week. Add some tortilla's on the side and make mini wraps at lunchtime. Or eat as is right outta the bowl, just make sure to pack a lime!
Anything I find from Angela Liddon I'm all over. She has a vegan based blog and two cookbooks out and I absolutely love the flavour profiles she puts together. It's not all about tofu and greens over there. This soup is a fav I always have frozen individual portions of in the freezer (use giant muffin pans for one cup servings)
This one just screams fall, doesn't it? And featuring low budget ingredients keeps the often-times gfree grocery budget down. Check out Beth's yummy recipe here!
Chicken Taco Soup
So, again, not necessarily a taco but I have a feeling you'd revolt if it was taco recipe after taco recipe. This is an awesome lean option for beef chili and you can use it on top of your taco salad to take it to the next level. Add your favourite chili ingredient or follow along with the recipe here.
Tip: When shredding chicken, place cooked breasts in a bowl and beat with hand mixer, makes for perfectly shredded chicken every time.
Mexican Street Corn Salad
A great salad in it's own right or awesome alongside any of the dinner entree's featured, this bright salad is sure to bring joy to any meal. Sarah's website features some incredible recipes that are gluten free, vegan, paleo, dairy free etc and she has a great way of showcasing them all.
Check out her site and this awesome recipe, here!
Vegan Caesar Salad
This is a delicious, creamy vegan Caesar salad that will wow any crowd! Everyone who’s tried it goes absolutely nuts over it, and it’s my most popular salad recipe on the blog. To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe easily doubles for a larger group and it’ll keep in the fridge in a sealed container for a few days so you can make it in advance.
Oh you guys. This is my ULTIMATE lunch in the summertime, or any time really. It’s easy to throw together and you can customize it to tastes really easy. The flavour is courtesy of fresh ingredients and a powerhouse tahini almond butter dip. You CAN’T omit the dip. We’d have to stop being BFF’s if I hear you ever pulled that on this glorious dish.
3-1/2 cups gluten-free flour* plus more for dusting 3 large eggs 2 tablespoons sour cream 3/4 cup water
2 cups mashed potatoes 1 tsp oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup grated cheddar cheese
*Make your own gfree flour mix with 6 cups rice flour, 2 cups potato starch & 1 cup tapioca starch. Be sure to add guar gum or xanthan gum for hold.
In a large mixing bowl make the dough. Combine flour, eggs, sour cream and water. Slowly beat in eggs until dough is well mixed. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes (or use mixer for this). Wrap in plastic wrap and rest 30 minutes.
In another bowl, stir together mashed potatoes, oregano, garlic powder, onion powder, salt, pepper, and cheese.
Pinch tablespoon sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3 1/2 to 5 inch circle. (insert Karina’s lazy method from above) Cover with a damp towel or paper towel to prevent them from drying out.
Place a heaping tablespoon of potato filling into the centre of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal.
I freeze my pierogis at this step to firm everything back up again to make sure they don’t explode in the water bath. You can cook from this point too, but be warned they may not hold as well.
Bring a pot of salted water to boil. Working in small batches, boil pierogis for 2 to 3 minutes, or until they float. Remove and transfer to a paper towel lined plate to drain.
Melt 1/2 cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives. Or fry up some bacon and once cooked, remove to towel-lined plate and fry pierogi in bacon fat for added flavour. Serve on a bed of salted shredded cabbage with dollop of sour cream.