How is it already mid-December?! We went from 70-degree weather last week to 20-something degree temps this morning. I'm having weather whiplash! But with the colder temperatures, I'm loving the excuse to simmer soups on the stovetop and bake holiday treats. This week, I'm starting off the week with a pot of healthy Sprouted Lentil Stew with Kale. Feel free to use regular lentils if you can't find sprouted ones, and I often swap out kale for spinach. And to save time, I often buy pre-chopped mirepoix (carrots, onion, and celery) from Trader Joe's.

I love making salmon burgers - even the kids enjoy them! I don't usually make the avocado wasabi sauce - instead, I serve the burgers with sliced avocados and a little spicy mayo (mayonnaise mixed with lemon juice and Sriracha). The kids just eat theirs with ketchup.

This butternut squash gnocchi recipe isn't exactly a weeknight recipe, as it's pretty time-consuming, but it's SO delicious (and both kid- and adult-friendly!) that I had to share :) Here are some tips to make it a bit easier: buy pre-chopped butternut squash, roast it, and puree it the day before. In fact, you can make and shape the gnocchi a day ahead of time and just keep it in the fridge. Then all you have to do is boil it the day you want to serve it.

Finally, one of my favorite vegan curry recipes: Chickpeas Curry with Kale (again, use any green that you want) and brown rice. And in case you're in the mood for some holiday gift-making, I love these Dark Chocolate Grand Marnier Truffles, with chopped pistachios or simply rolled in cocoa powder. Enjoy!