March. March. March.

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vegetarian meal plans

Is anyone else relieved that February is over?!?!? Dude! It has been a crazy month here – germs up the wazoo, record-breaking cold temperatures, and (I never thought I would say anything of the sort) way more brothy soup than I care to recall.

I’ll try to bury the reality that we’ve missed nearly two full months of the year due to illness and instead focus on the exciting fact that it is March tomorrow! Yay for a healthy household! Yay for 70º weather and the Kite Festival! Yay for my baby sister’s upcoming visit! Yay for SXSW! (Okay. That last one isn’t really a heartfelt yay, but I am trying to psych myself up for the invasion that is a mere 11 days away.)

I doctored up a simple but fab meal tonight and I am aiming for sustaining that same energy throughout the remainder of the week as we all get back into the swing of things. Simple, nourishing and a little on the fab side of things isn’t too much to ask.

Breakfast:
Almond Oatmeal | Fruit Salad
Spinach & Feta Omelets | Grapefruits
Yogurt & Granola | Apples
Breakfast Tacos | Oranges
Banana Almond Smoothies | Bagels
Disaster-Proof Pancakes

Dinner:
Potato & Goat Cheese Pizza
Black Beans and Rice | Quesadillas
Lentil Minestrone
Spaghetti with Lemon & Olive Oil

Baking:
Potato Bread
Birthday Cake test run (for my sister’s visit)
Chewy Energy Circles**

Other stuff:
Salsa Casera
Cilantro Pesto

* smitten kitchen
**Mollie Katzen’s Salad People

Happy March and happy cooking!

Be kind. Be patient. Eat well.

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