This Week’s Meal Plan + Getting a Green Thumb!

I’ve been out working in the yard tonight! While John cut my grass (thanks sweetie!), I replanted some flowers into bigger pots that had outgrown their home.  And at the risk of jinxing it, I think I might be developing a green thumb! I’m quite proud of this guy. I picked three different flowers out at Lowes and designed my own little flower pot. I love the combo of colors and flowers and the way it’s starting to drape over the pot. 

I can’t really take any credit on this flower pot other than keeping it alive. It came into my hands looking that good. 

I did consult my neighbor, Blair, who is like Mother Earth and can grow anything beautifully on some of my repotting decisions. I got this plant last September for my birthday from some dear friends, and it’s outgrown two pots so far! It had good energy when it came to me. 🙂

I also just realized that I planted all my herbs into chemical laced soil that had a bunch of fertilizer in it. Irrrrghhhh. I like to plant any edibles in organic soil, so I’ll be hitting up the hardware store later tonight for new dirt and new seeds.

Signs you are an adult: you enjoy yard work and are thrilled by your plants’ progress. 

Alright, onto the meal plan. Here’s what I’m cooking up this week! It’s all gluten-free, per usual, and I just realized, mostly vegetarian. 

S – Chickpea, Avocado & Feta Salad 

M – Wild Rice & Lentil Cakes 

T – Roasted Spring Vegetable Cobb Salad with Honey Herb Vinaigrette

W – dinner with Leslie Ann. yay!

Th – Soft-Tortilla Turned Crispy Black Bean Tacos (based on this recipe…but I’ll probably end up tweaking it a bit.)

F – wing it

S – Pasta (we have a half marathon next Sunday!)

Hope your week is off to a great start! As usual, share links to your favorite recipes lately in the comments for group meal planning. Yay!