Happy National Brunch Weekend!!!!!

I mean…Easter weekend? Same thing?

Regardless of your religious convictions (or lack thereof) I hope you have some serious breakfast plans. I have two kind of MAJOR breakfast/brunches planned for the weekend but we’ll see if I actually get to make both (or either) of them. It’s always a gamble.

Otherwise, I’m basically just counting down my last two weeks of medical school classes, which just happen to perfectly coincide with my countdown to Remy’s birthday. I CAN’T WAIT.

I’m sure I’ll be doing lots of indulgent eating at our Easter celebrations so I’m already planning on getting back to consuming vegetables en masse come Monday. This week’s meal plan is helping with that as per usual with great healthy meals like veggie-stuffed balsamic dijon tempeh buddha bowls, an avocado egg salad to use up all of our leftover hard-boiled eggs, pasta with a creamy cashew-based sauced, crispy tofu with string beans, and spaghetti squash with a vegan artichoke sauce.

Happy eating!

Sunday

Balsamic Dijon Tempeh Buddha Bowls from Making Thyme for Health

Prep Ahead Tip: Tempeh can be marinated up to 1 day in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. Sub brown rice or quinoa to make GF.

Balsamic Dijon Tempeh Buddha Bowls from Making Thyme for Health

 

Monday

Avocado Egg Salad from The Roasted Root

Prep Ahead Tip: This recipe is can be made vegan by replacing the hard boiled eggs with 2 (14-ounce) cans of garbanzo beans. Drain, rinse, and mash the garbanzo beans in a bowl, then proceed as normal. Alternatively, you can use crumbled tofu.

Vegan/Gluten-free Substitutions: Hard boliled eggs can be prepared up to 3 days ahead of time.

Avocado Egg Salad from The Roasted Root

 

Tuesday

Creamy Cashew Lemon Pasta with Spring Vegetables from She Likes Food

Prep Ahead Tip: Lemon cashew sauce can be made up to 2 days ahead in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF pasta to make gluten-free.

Creamy Cashew Lemon Pasta with Spring Vegetables from She Likes Food

 

Wednesday

Amaranth-Crusted Tofu with String Beans and Forbidden Rice from Eats Well With Others

Prep Ahead Tip: Rice can be cooked up to 2 days in advance.

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

Amaranth-Crusted Tofu with String Beans and Forbidden Rice from Eats Well With Others

 

Thursday

Spaghetti Squash with Vegan Artichoke Sauce from Hummusapien

Prep Ahead Tip: Spaghetti Squash can be roasted up to 2 days in advance.

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

Spaghetti Squash with Vegan Artichoke Sauce from Hummusapien

 

Click HERE to print the shopping list!

 

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One Response to Healthy Vegetarian Meal Plan – 4.15.17

  1. Kate says:

    I love that Easter is indulgent for you. It’s basically a weekend fast for me.

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