Healthy Vegetarian Meal Plans

THANK YOU for all your graduation congratulations, both here and on social media!!

Graduation was a fun day, but an exhausting one. Combine that with moving and unpacking this past week, and we areĀ super in need of a vacation.

SO….we’re taking one!!! We’re leaving for Myrtle Beach today (with Remy in tow) to spend a (hopefully) super relaxing week at the beach/pool/meandering around with our child. We need this. I’m so excited.

Needless to say, I won’t be doing much cooking this week, but even so I hope YOU get excited about this week’s healthy vegetarian meal plan!! Featuring grilled shroom and summer squash quesadillas, kale pesto pasta with cherry tomatoes, thai zucchini soup, Mediterranean chopped salad pitas, and a spring veggie bowl. Happy eating!!

Sunday

Grilled Portobello and Summer Squash Quesadillas from The Roasted Root

Prep Ahead Tip: The vegetables can be grilled up to 3 days in advance.

Vegan/Gluten-free Substitutions: Use vegan cheese of choice, or mash up 3 avocados and use mashed avocado in place of cheese. Could also use hummus in place of cheese. Use gluten-free or whole grain flour tortillas.

Grilled Portobello and Summer Squash Quesadillas from The Roasted Root

 

 

Monday

Kale Pesto Pasta with Burst Cherry Tomatoes from Making Thyme for Health

Prep Ahead Tip: Pesto can be made up to 2 days in advance.

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

Kale Pesto Pasta with Burst Cherry Tomatoes from Making Thyme for Health

 

 

Tuesday

Thai Zucchini Soup from Eats Well With Others

Prep Ahead Tip: Cook the brown rice ahead of time. The soup itself is very quick to come together.

Vegan/Gluten-free Substitutions: To make this recipe vegan, substitute the butter with olive or coconut oil. It is already gluten free.

Thai Zucchini Soup from Eats Well With Others

 

Wednesday

Mediterranean Chopped Salad Pitas from She Likes Food

Prep Ahead Tip: The recipe comes together very quickly so there is no need to make any of it ahead of time.

Vegan/Gluten-free Substitutions: Use gluten free pita to make gluten free. If making vegan, either omit the feta cheese or use tofu feta cheese.

Mediterranean Chopped Salad Pitas from She Likes Food

 

 

Thursday

Spring Veggie Bowls with Cilantro Lime Crema from Hummusapien

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

Vegan/Gluten-free Substitutions: Recipe is vegan. Use a gluten-free grain like quinoa or brown rice for gluten-free.

Spring Veggie Bowls with Cilantro Lime Crema from Hummusapien

 

Click HERE to print the shopping list!

 

 

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5 Responses to Healthy Vegetarian Meal Plan – 6.3.17

  1. Brehanna says:

    How many people does your meal plan feed?

  2. Judy says:

    I am a bit confused. Where does the “Healthy Vegetarian Meal Plan” originate. I subscribe to “Joanne Eats Well with Others” and another blog “Making Thyme For Health”. The Meal Plans I receive on Saturday from each are identical. They arrive 2 minutes apart. Are they sites related.

    • joanne says:

      Hi Judy, the author of Making Thyme for Health and I have partnered (along with two other bloggers) to compile these healthy vegetarian meal plan! As part of our arrangement we all post the same meal plan on the same day, which is why you’re seeing the same meal plan coming from both of us. Hope this helps!

  3. Kate says:

    Awww that’s cute. “Relaxing vacation” is rarely heard in the same sentence as “with my child. ”

    Hope you have better luck!

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