Well, my first week of intern year is in the books!

Everyone says that’s the hardest week, but that can’t possibly be true for me. As I mentioned before, I’m on outpatient clinic so not only did I have the 4th of July off, but some of my scheduled patients canceled their appointments so I had entire afternoons free. RIDICULOUS. But also pretty awesome because I got to stop by my favorite Indian spice store and stock up on ALL THE SPICES. Some I was running low on, some I didn’t even realize I needed (<– but I needed)….you know how it goes. Next week should be pretty similar, though I am scheduled for mostly walk-in clinic, which pretty much ensures that I’ll see someone. At any other time time this year, I’m pretty sure I would/will be incredibly grateful for so much inactivity…but I just want to start and feel like a doctor already!! (If you could just remind me of that sentiment when I’m really in the weeds during my ICU month and haven’t seen my kid for days on end, that would be great kthanks.)

As far as meal planning/prep goes, I actually went crazy last weekend and cooked all of our meals for the week on Sunday. It was insane! And kind of amazing to not have to do heavy duty dishes all week long. A girl could get used to this.

I’m planning for a repeat of that this weekend, so I’ll let you know how it goes!

Make sure to check out this week’s healthy vegetarian meal plan below and happy eating!

Sunday

10 Minute Curried Chickpea Tofu Lettuce Wraps from She Likes Food

Prep Ahead Tip: Salad can be made up to 2 days ahead of time.

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

10 Minute Curried Chickpea Tofu Lettuce Wraps from She Likes Food

 

 

Monday

Roasted Corn Tomato Summer Salad with Lemon Basil Yogurt Dressing from Making Thyme for Health

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

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

Roasted Corn Tomato Summer Salad with Lemon Basil Yogurt Dressing from Making Thyme for Health

 

 

Tuesday

Beet and Black Bean Burgers with Carrot Slaw from The Roasted Root

Prep Ahead Tip: This recipe comes together in about 20 minutes, so no prep ahead is necessary.

Vegan/Gluten-free Substitutions: Omit the cheese to make these vegan. Use corn tortillas to make them gluten free.

Beet and Black Bean Burgers with Carrot Slaw from The Roasted Root

 

Wednesday

Vegetarian Taco Salad from Eats Well With Others

Prep Ahead Tip: The farro and dressing can be made a few days ahead of time.

Vegan/Gluten-free Substitutions: Omit the cheese to make this vegan. Use a gluten-free grain (such as quinoa) in place of the farro if needed to make this gluten-free.

Vegetarian Taco Salad from Eats Well With Others

 

 

Thursday

Vegan Summer Lasagna Rolls from Hummusapien

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

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

Vegan Summer Lasagna Rolls from Hummusapien

 

 

Click HERE to print the shopping list!

 

 

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One Response to Healthy Vegetarian Meal Plan – 7.8.17

  1. Kate says:

    As you know, we’re omnivores in my house. But as I was making my meal plan this week I was thinking how lucky I am that my family happily eats the vegetarian/vegan meals I throw on there, like this week’s chickpea stuffed sweet potatoes and cauliflower risotto. That my kids eat vegetables, and my husband never asks where the meat is.

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