Healthy Vegetarian Meal Plans- easy and flavorful meals for every night of the week! Prep ahead tips + vegan and gluten-free substitutions!

Well, that was quite a week. And I’m not gonna lie, I’m pretty glad it’s behind us. If I never hear the words “throw” and “up” in the same sentence together again, it will be too soon.

The.Boy, Remy, and I are still getting back to our normal eating. It’s a process. But, today is my birthday, which means we’ll at least be branching out and eating CAKE. (Well, Remy will be eating blueberries because I’m kind of a super strict mom when it comes to sugar.)┬áPlus hopefully getting back on track with my recipe plans for the next few weeks. I’m sorry about the relative silence this week, but it was necessary while my stomach tried to rebuild it’s relationship with things other than toast and rice cakes.

This week’s meal plan has us off to a great start! With a hearty spaghetti squash casserole, fun fajita-flavored gnocchi, Mexican chopped salad, a super good-for-you slow cooker quinoa soup, and pappardelle with a creamy you-won’t-believe-its-cauliflower-based sauce. Happy eating!

Sunday

Mushroom Bolognese Spaghetti Squash Casserole from The Roasted Root

Prep Ahead Tip: The spaghetti squash can be roasted up to 3 days ahead of time, and the mushroom bolognese sauce can be prepared up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Substitute the cheeses withe vegan cheese of choice.

Mushroom Bolognese Spaghetti Squash Casserole from The Roasted Root

 

Monday

Fajita Gnocchi Skillet with Avocado Salsa from She Likes Food

Prep Ahead Tip: Recipes only takes 30 minutes, so there is no need to make any of it ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free gnocchi to make gluten free.

Fajita Gnocchi Skillet with Avocado Salsa from She Likes Food

Tuesday

Mexican Chopped Salad from Hummusapien

Prep Ahead Tip: No need to prepare anything ahead of time, as the recipe comes together quickly and is best when eaten fresh.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Mexican Chopped Salad from Hummusapien

 

Wednesday

Slow Cooker Quinoa Tortilla Soup from Making Thyme for Health

Prep Ahead Tip: This recipe comes together pretty quickly, but you can chop the vegetables up to 3 days in advance, if desired.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Slow Cooker Quinoa Tortilla Soup from Making Thyme for Health

 

Thursday

Pappardelle with Kale and Creamy Parmesan Garlic Sauce from Eats Well With Others

Prep Ahead Tip: This recipe comes together quickly and does not need to be prepared ahead of time.

Vegan/Gluten-free Substitutions: To make this vegan, substitute plain unsweetened dairy-free milk for the cow’s milk and add a touch of nutritional yeast to the sauce in place of the parmesan cheese.

Pappardelle with Kale and Creamy Parmesan Garlic Sauce from Eats Well With Others

 

Click HERE to print the shopping list!

 

blog_share_subscribe
Share →

2 Responses to Healthy Vegetarian Meal Plan – 2.25.17

  1. I’m so glad you all got back to healthy in time for your big birthday! Cake is a healer so I’m sure by the end of today you will be feeling amazing;-) Happy happy birthday to you!!!

Leave a Reply

Your email address will not be published. Required fields are marked *