Healthy Vegetarian Meal Plans

WE SURVIVED…

…the first week of my medicine sub-I!

And we only had to order take-out ONCE. I’m considering that a win.

In case you don’t know, a sub-I is basically one of the hardest rotations in med school, where you are essentially supposed to function as an intern (first year resident) even though you are still just a student. The hours are LONG (but not as terrible as I thought…so far it’s been about 12 hours a day), the responsibility is a LOT, and it’s all kinds of eye-opening to think that all of intern year will be like this. Except by then I probably won’t have to run to the lactation room to pump every 3-4 hours (okay…sometimes 5 hours), which, honestly, will make things so much easier.

But, like I said, so far we are surviving.

Remy survived her 4 month doctor’s appointment (complete with three shots and 1 oral vaccine!) without her mommy there.

I survived not being at Remy’s 4 month doctor’s appointment and only getting to see her for about 4 hours a day with only crying a few times.

And the.boy will (hopefully) survive being home with Remy all day tomorrow. Alone. Just the two of them. All day long. Yikes.

Onwards and upwards to this week’s meal plan! There are so many carbs that my heart can hardly take the excitement, but also LOTS OF VEGGIES. Love it. Let’s get cooking!

Sunday

Eggplant Involtini with Moroccan Marinara Sauce from The Roasted Root

Prep Ahead Tip: Marinara sauce can be made ahead of time and stored in an airtight container.

Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Sub cashew ricotta and nutritional yeast to make it vegan.

Eggplant Involtini with Moroccan Marinara Sauce from The Roasted Root

Monday

Easy Vegan Lasagna from Hummusapien

Prep Ahead Tip: The tofu ricotta can be made ahead of time for easy prep.

Vegan/Gluten-free Substitutions: For gluten-free, use gluten-free noodles or zucchini.

Easy Vegan Lasagna from Hummusapien

 

 

Tuesday

Chipotle Sweet Potato Tacos with Avocado Cream from Making Thyme for Health

Prep Ahead Tip: The slaw can be prepared and stored in an airtight container for up to 2 days.

Vegan/Gluten-free Substitutions: This recipe is vegan. Use corn tortillas to make it gluten-free.

Chipotle Sweet Potato Tacos with Avocado Cream from Making Thyme for Health

 

Wednesday

Spicy Thai Noodles with Peppers from Eats Well With Others

Prep Ahead Tip: Feel free to chop the peppers ahead of time and store them in the fridge, but otherwise this recipe comes together in under 30 minutes as written!

Vegan/Gluten-free Substitutions: This recipe is vegan and gluten free, so no substitutions necessary!

Spicy Thai Noodles with Peppers from Eats Well With Others

 

Thursday

Creamy Tahini Greek Pasta Salad from She Likes Food

Prep Ahead Tip: You can make the tahini sauce ahead of time, if desired.

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

Creamy Tahini Greek Pasta Salad from She Likes Food

 

 

 

Click HERE to print the shopping list!

Meal Plan Shopping list 9

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6 Responses to Healthy Vegetarian Meal Plan – 9.4.16

  1. Kate says:

    He’s going to do great. He has the same pre- kid experience you do, and you’re rocking it as a mom.

  2. These recipes sound great even we one is not vegan. And Remy sounds like she’ll be in good hands with her Dad! Enjoy and Happy Labor Day!

  3. Pam says:

    Another awesome menu of tasty grub! I am glad Remy is doing well! I have a feeling The.Boy did great alone all day with her. 🙂

  4. You are one amazing wife and mom! Congrats on making it through the week in once piece! Remy is lucky to have you!!

  5. P says:

    Okay, so this post obviously proves you are super woman-mom!

  6. Tina says:

    I remember when Doug and I were in college, working ful, time, and our baby Tristan was only 2…. People said they did t know how we managed it but when you are young and have energy, you just do! Never thinking about it you plow ahead. You are a superman, Joanne!

    By the way, after weeks of reading your vegetarian meal plans we have slowly changed out our diet. I want you to know, you and the others who share this recipes, that it’s made a huge difference in our life. Last week we made a vegetarian moussaka, baked ratatouille and more. If I can contribute let me know ! ?

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