Healthy Vegetarian Meal Plan – 2.11.16

In case you were ever concerned I was going to turn into a sleep-deprived zombie…HAVE NO FEAR!

Because, IT’S HAPPENED.

Working 10 out of the past 12 days for twelve PLUS hours a day will do that to you. Just need to push through the last two days of this rotation and hope that I come out on the other side mostly intact.

So, let’s get to the point – the food! This week’s vegetarian meal plan is so good and GOOD FOR YOU that I can hardly take it! There’s a gluten free spiralized enchilada bake, a sweet potato lentil salad, a super healthy alfredo, spaghetti squash boats, and a soup that will warm you from the inside out. Happy eating!

Sunday

Vegetarian Carrot Enchilada Bake from Eats Well With Others

Prep Ahead Tip: This can be prepared ahead of time, stored in the baking pan in the fridge, and then baked off the night that you plan to eat it!

Vegan/Gluten-free Substitutions: Recipe is gluten-free. To make this vegan, omit the cheese or substitute it with your favorite vegan cheese.

 

Monday

Sweet Potato, Lentil and Kale Detox Salad from Hummusapien

Prep Ahead Tip: Lentils and potatoes can be cooked ahead of time, if desired.

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

Tuesday

Cauliflower Hemp Alfredo from Making Thyme for Health

Prep Ahead Tip: The sauce can be made up to 2 days in advance and stored in the refrigerator in an airtight container.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use your favorite gluten-free pasta or roasted spaghetti squash to make gluten-free.

 

Wednesday

Garlic and Herb Spaghetti Squash Boats from She Likes Food

Prep Ahead Tip: Recipe is pretty hands off, but is best made on day of eating. You could roast the spaghetti squash ahead of time and heat up before eating if you like.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Substitute vegan butter to make dairy-free.

 

Thursday

Rustic Minestrone Soup with Rice and Kale from The Roasted Root

Prep Ahead Tip: This soup comes together rather quickly, but also saves very well. It can be prepared in its entirety 5 days ahead of time and still taste fresh!

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make vegan by omitting the parmesan cheese rind.

 

 

Click HERE to print the shopping list!