Is anyone else as shocked and appalled as I am that it’s the FIRST DAY OF APRIL?!

And that I have an 11 MONTH OLD.

Bring the smelling salts because I definitely need some reviving.

Planning for Remy’s first birthday is definitely starting to get underway, despite my disbelief that an entire 365 days could have possibly passed since I pushed her out of me. We’re ordering invitations this weekend and I already have a Pinterest board devoted it. It’s going to be Pout Pout fish themed since that’s been Remy’s favorite book since she was probably a month old. Luckily there are a lot of great ideas for “under the sea” themed parties out there, so I have a lot of inspiration to draw from. Minus all the mermaid crap since I feel no need to expose my toddler (!!!) to coconut bras or midriff-baring. I think we’ll just stick with octopi, jellyfish, and clams thankyouverymuch.

On a lighter note, April also means it is undoubtedly spring and undoubtedly time to indulge in all of the fresh produce that is popping up everywhere. This week’s meal plan totally embraces that with a light spring detox salad, pesto-stuffed spaghetti squash bowls, black bean tostadas with a fruity salsa, curried chickpea salad, and veggie-full enchiladas. Happy eating!

Sunday

Spring Cleaning Detox Salad from The Roasted Root

Prep Ahead Tip: The dressing can be prepared up to a week ahead of time, and the vegetables can be chopped 1 day in advance.

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

Spring Cleaning Detox Salad from The Roasted Root

 

Monday

Spinach Artichoke Pesto Spaghetti Squash Bowls from Making Thyme for Health

Prep Ahead Tip: Pesto can be made up to 2 days in advance and stored in the refrigerator in a sealed container.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Sub vegan mozzarella (I love Miyoko’s Kitchen crumble mozzarella) and/or cashew parmesan to make vegan.

Spinach Artichoke Pesto Spaghetti Squash Bowls from Making Thyme for Health

 

Tuesday

Black Bean & Avocado Tostadas with Strawberry Salsa from She Likes Food

Prep Ahead Tip: Strawberry salsa can be made up to 2 days in advance.

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

Black Bean & Avocado Tostadas with Strawberry Salsa from She Likes Food

 

Wednesday

Curried Chickpea Salad from Hummusapien

Prep Ahead Tip: Sauce can be made up to 2 days in advance.

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

Curried Chickpea Salad from Hummusapien

 

Thursday

Spinach and Pinto Bean Enchiladas from Eats Well With Others

Prep Ahead Tip: The enchilada sauce can be made ahead of time and stored in the refrigerator until ready to use!

Vegan/Gluten-free Substitutions: To make this recipe vegan, omit the cheese. It is already gluten free.

Spinach and Pinto Bean Enchiladas from Eats Well With Others

 

Click HERE to print the shopping list!

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2 Responses to Healthy Vegetarian Meal Plan – 4.01.17

  1. A Pout Pout Fish party sounds adorable! I can’t believe Remy is almost 1, where on earth did the time go?!

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