Healthy Vegetarian Meal Plans

What’s new this week?! Well, for one thing, I am DONE with my sub-I!!

I’m not sure whether to laugh or cry, because while this means that I’m done with (arguably) the hardest part of my last year of med school, it also means that I’m one step closer to residency interview season. YIKES.

And one week closer to having a 5 month old. DOUBLE YIKES.

We’re starting to toy with the idea of giving Remy some tastes of solids. I can’t say she’s super interested yet, but she also chews on pretty much everything within arm’s reach and is getting not one, but TWO teeth. Part of me is really excited because I love food so much and can’t wait to share that love with her, but also kind of sad because I also kind of love that the only thing she’s ever eaten so far in her life is breast milk. Very mixed emotions over here.

Anyways, fall continues to pervade our healthy vegetarian meal plan this week and that is one thing I am undoubtedly excited about. Sweet potatoes, butternuts, soups, stews….BRING IT ON.

Sunday

Curried Sweet Potato, Carrot and Red Lentil Soup from She Likes Food

Prep Ahead Tip: This soup can be made ahead of time and heated up when ready to eat!

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

Curried Sweet Potato, Carrot and Red Lentil Soup from She Likes Food

Monday

Greek Hummus Pizza from The Roasted Root

Prep Ahead Tip: The pizza dough can be prepared in advance and refrigerated up to 2 days ahead of time (or frozen, if longer than 2 days). Or you can use store-bought to help save time. If using your own homemade hummus versus store-bought, the hummus can be prepared up to 5 days ahead of time.

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

Greek Hummus Pizza from The Roasted Root

 

Tuesday

Avocado Bean Burgers from Hummusapien

Prep Ahead Tip: Burgers can be made up to 2 days in advance and stored in the refrigerator.

Vegan/Gluten-free Substitutions: Make sure to use certified gluten-free oat flour and serve on GF buns.

Avocado Bean Burgers from Hummusapien

 

Wednesday

Butternut Squash and Smoky Black Bean Kale Salad from Eats Well With Others

Prep Ahead Tip: To make super easy to throw together, roast the butternut squash ahead of time and whip up the dressing. Store both in the fridge for up to 2 days, until ready to use!

Vegan/Gluten-free Substitutions: Recipe is already gluten-free. To make this vegan, just omit the goat cheese and substitute the honey with maple syrup or agave nectar.

Butternut Squash and Smoky Black Bean Kale Salad from Eats Well With Others

 

Thursday

One Pan Mexican Sweet Potato Bake from Making Thyme for Health

Prep Ahead Tip: This recipe only takes 10 minutes to prep!

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

One Pan Mexican Sweet Potato Bake from Making Thyme for Health

 

 

Click HERE to print the shopping list!

 

meal-plan-shopping-list-week-12

 

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6 Responses to Healthy Vegetarian Meal Plan – 9.25.16

  1. Kate says:

    We had roasted squash with hazelnut oil last week. Definitely ready for this time of year.

  2. Johanna GGG says:

    I really want to make that pizza but just fear half of it will land in my lap!

    Good luck with the solids – it is a fun time when they get over spitting out food and start to try new things (much more fun than when they are screaming toddlers starting to reject foods that hitherto they liked) – but I know what you mean – esp when you eat well as I know you do, it is always nice to feel they are exposed to so much interesting food in breast milk!

  3. OMG solids are so exciting but I know what you mean- watching them grow and develop and have different needs is so emotional. Before you know it she will be stealing from all of your meals!

  4. Anne says:

    wow! A week full of winners! thank you, this weekly plan has been inspiring.

  5. Jessie says:

    You are an inspiration with your meal planning, Joanne! When Baby J was five months old, I had just graduated to eating a vegetable per day (not really, but close).

    Best of luck with starting solids! It really IS fun to offer the foods you like, but bittersweet when you know they eventually won’t nurse as much. Bittersweet–that’s motherhood for you.

  6. Tina says:

    I like this w eke planning. I am going to tweet you the baked ratatouille I made last week, it’s vegetarian but not vegan. I am inspired. Thanks to all the people who put these amazing menus up. It’s appreactied.

    Remy is 5 months, wow! Big girl with gorgeous hair. Loving the photos.

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