Meal Plan: Fall Week 5

Mexican Black Bean Quinoa Bowl with Tomatoes & Avocado. Roasted Butternut Squash Salad with Maple Balsamic Vinaigrette. French Onion Soup. Creamy Avocado Pasta. Eggplant & Lemongrass Curry.

Meal Plan: Fall Week 3

Strawberry Quinoa Salad. Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce, Curried Cauliflower with Pineapple and Coconut Rice, Spaghetti with Broccoli Cream Pesto, Red Onion, Butternut Squash & Pomegranate Galette.