It’s Saturday!!! One week and two days before our move!!

Many inquiring minds are probably wondering if I’ve started packing.

What I tell my husband: Errrmmmm sort of obviously because what kind of CRAZY person would not have started packing yet?!

Truth: Heck no not at all even a little bit.

In my defense, we decided to order those rentable reusable boxes that are all the moving rage these days and they are coming this afternoon. At which point the packing can officially commence!!

Maybe. If I feel up to it. (Probably not.)

Actually, I feel like a real priority over the weekend and at the beginning of the week should be COOKING and stocking the fridge with dinners so that I can actually pack all of my cooking stuff later in the week and not, like, the night before at 2AM. Lest we starve in this city full of infinite takeout options. Obvs.

ANWAYS. We’ll see how that shakes out.

Regardless, YOU should get lots of cooking done this weekend! Because it is prime cooking time, folks. Not so hot that you feel ill when considering turning your oven on and just warm enough that all the best produce is coming into season. We’ve got lots of great inspiration in our meal plan this week, ranging from crispy black bean and sweet potato tacos, some mega gorgeous Mason jar salads, a veggie-full Thai peanut sauced stir fry, pretty-in-pink beet patties with vegan tzatziki, and a super seasonal blueberry, nectarine and burrata salad.

Happy eating!!

Sunday

Crispy Baked Black Bean & Sweet Potato Tacos from She Likes Food

Prep Ahead Tip: If using homemade sweet potato puree, you can make that up to 4 days in advance.

Vegan/Gluten-free Substitutions: Use vegan cheese to make vegan.

Crispy Baked Black Bean & Sweet Potato Tacos from She Likes Food

 

 

Monday

White Bean, Basil, and Arugula Mason Jar Salads from Hummusapien

Prep Ahead Tip: Dressing can be made ahead of time and quinoa can be cooked ahead of time.

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

White Bean, Basil, and Arugula Mason Jar Salads from Hummusapien

 

Tuesday

Vegetable Stir Fry with Thai Peanut Sauce from The Roasted Root

Prep Ahead Tip: The rice and peanut sauce can be made up to 3 days ahead of time, and the stir fry itself can be made up to 3 days in advance, as it saves very well.

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

Vegetable Stir Fry with Thai Peanut Sauce from The Roasted Root

 

Wednesday

Beet Patties with Vegan Tzatziki from Making Thyme for Health

Prep Ahead Tip: Beet patties and tzatziki can be prepared up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free. Be sure to use certified GF oats for allergies.

Beet Patties with Vegan Tzatziki from Making Thyme for Health

 

 

 

Thursday

Blueberry, Nectarine, and Burrata Salad with Maple Balsamic Vinaigrette from Eats Well With Others

Prep Ahead Tip: This is an easy no-cook recipe! However, if you’re really pressed for time, the dressing can be made ahead and stored in the fridge until ready to use. Just give it a good shake before dressing the salad.

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

Blueberry, Nectarine, and Burrata Salad with Maple Balsamic Vinaigrette from Eats Well With Others

 

 

Click HERE to print the shopping list!

 

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One Response to Healthy Vegetarian Meal Plan – 5.20.17

  1. Kate says:

    Good luck with the packing! I hate it so very much.

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