After a big week out in Anaheim, California for the Expo West Food Expo and a photo shoot with Where Women Cook Magazine in NJ I’m back in Manhattan but heading out once again to Cali; this time to Northern California where the big orange bridge lines San Fran to attend the BlogHer Entrepreneurs Conference.

Then I’m back in NYC for the IACP (International Association of Culinary Professionals Conference).

Whew; is it April yet?

I love traveling- it energizes me but it can also ‘trip‘ up your meals…if ya know what I mean.

Especially when you’re a bit jet-lagged.

But when I land at my destination, all I can think about it a nice evening meal with lots of veggies.

I find the nearest Whole Foods Market- and I stock up- like it’s my job.

And then, Ahhh dinner. How I love thee.

I’ve got 5 quick n’ easy gluten-free and vegan dinners that will have your taste buds smiling.

Many of you have been asking me to create a post of a Weekly Dinner Meal Plan so I thought I’d do just that and make all of you very happy.

What’s on the menu this week?

Gluten-Free Spaghetti Primavera.

Lemon Wheel & Coconut Yogurt Pizza.

White Bean and Mushroom Stew.

Inside Out Sweet Potatoes.

Veggie Quinoa Curry.

Don’t let these names fool you- they may sound like complicated recipes.

But they’re not.

Believe me.

1,2,3 and dinners on the table for the week.

Take my word for it.

There’s nothing better, folks, than the smell of a hearty, wholesome dinner cooking in your kitchen.  Well, I take that back. The only thing better is actually eating the dinner.


Perfect for your busy weekly schedule.  Just don’t forget to enjoy the whole cooking part of it.  Remember, it’s supposed to be relaxing and fun.

So, go ahead.Put on that pretty lil’ apron. Light a candle, put the music on.

And get cookin’.

You’ve gotta whole week ahead of you and this weekend is perfect to get started on these 5 dishes.

Monday: Gluten-Free Spaghetti Primavera. Cook 12 ounces gluten-free spaghetti; drain, reserving 1/2 cup of the cooking water. Meanwhile, cook 3 cups chopped broccoli, 2 sliced red bell peppers, 1 chopped zucchini and 2 garlic cloves in olive oil in a large skillet over medium heat.  Toss occasionally until tender, approximately 10 minutes. Season with sea salt and pepper. Toss mixture with cooked spaghetti, the reserved cooking water and 1/2 cup freshly chopped basil.

Tuesday: Lemon Wheel & Coconut Yogurt Pizza. In a pot of boiling salted water, cook 3 sliced lemons for 30 seconds; drain and pat dry. Mix 1 cup coconut yogurt with 1/4 tsp. sea salt and 1/6 tsp. pepper. Prepare a gluten-free pizza crust on an oiled baking sheet. Spread with yogurt mixture; dot with yogurt. Top with lemon slices and fresh thyme. Bake at 400 degrees F until crust is golden brown, approximately 15 minutes. Broil until lemons are brown; season with ground flax seeds.

Wednesday: White Bean and Mushroom Stew. Heat 2 Tbsp. oil in a saucepan over medium heat. Cook 1 chopped onion and 1 chopped carrot until tender, approximately 8 minutes. Increase heat to medium-high; add 1 lb. quartered button mushrooms. Cook until softened, approximately 7 minutes.  Add 1/4 cup balsamic vinegar, 1 box Pomi Strained tomatoes, 1 spring fresh rosemary and 2 cups cooked white beans.  Cook for 15 minutes or until soup is thickened. Season with sea salt and pepper.

Thursday: Inside Out Sweet Potatoes. Slice 4 sweet potatoes in half lengthwise. Place on a baking sheet; bake in the oven at 350 degrees for 15 minutes or until softened. Set aside to cool for 2 minutes then scoop out flesh. Add flesh to a large mixing bowl along with 1 tsp. ground cinnamon, 2 Tbsp. ground flax seeds and 1 ripe avocado; mash well to combine. Add a pinch of sea salt and pepper. Stuff mixture into the hollowed potato halves. Place back in the oven; cook for another 15 minutes. Remove from oven; top with fresh oregano.

Friday: Veggie Quinoa Curry. In a medium skillet, heat 2 tsp. olive oil. Saute 1 chopped garlic clove and 3 Tbsp. chopped onion; cook for 1 minute.  Add 1 large diced tomato, 1 cup chickpeas, 1 tsp. curry powder and 1/6 tsp. sea salt; simmer for 20 minutes.  Add 1 cup cooked quinoa plus 1 tsp. olive oil; cook for another 5 minutes.  Serve warm.

It’s a wrap.

That’s your Monday-Friday menu.

Bon Appetite.

A huge thank you to Kris Carr for inviting me to guest post on her amazing Crazy, Sexy website.

And a big thanks to PureWow for featuring me this week, as well!

If you’re in the NYC area and free on Sunday at 3:30 come to Pure Yoga on the Upper West Side for a $10 Vinyasa Yoga Class- I’ll be there auctioning off a Month Supply of Free Organic Valley Products. You can RSVP to

Hope to see you there.

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      1. Haha, you definitely have me mixed up with another Jen – I’m not going to any conferences and know nothing about them! But enjoy 🙂

      2. Haha; this time I did. I got you confused with my other friend Jen. Too funny! Too many Jen’s…hahah xoxoox

  1. OMG – that lemon coconut yogurt pizza sounds amazing – what a good idea. I would have never thought to put lemon on a pizza. Excited to try this. Amie, you’re a goddess!

    1. Thanks Jamie; so great to hear from you! You are so kind. Hope you enjoy this recipe; have a lovely weekend darling.