Feeling MAJORLY weird/in denial that it’s the last week of August.

Anyone else?

Like, I’ve only eaten THREE peaches all summer. How is this possible?!

As further proof that time is fuh-lying, Remy has been running around saying all the words. I swear it’s a new word a day! When we started out the summer I was worried because she was barely saying anything and now she is definitely making up for lost time. Most of the words are somewhat abbreviated versions of theĀ actual words (so cheese is “chee”) but for most things you can really tell what she’s saying. It’s so fun!

But also, I need to figure out how to stop time. Like, yesterday.

I have off again this whole weekend so we are going to spend some time getting together with friends we haven’t seen in months and hopefully eat lots of good food. I’ve got a double chocolate layer cake and nutella-stuffed french toast on the menu, so you know it will be good.

Happy eating!

Sunday

Roasted Veggie Pasta Salad from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

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

Roasted Veggie Pasta Salad from Hummusapien

 

Monday

One-Pot Summer Vegetable Skillet Lasagna from Making Thyme for Health

Prep Ahead Tip: Cashew ricotta can be prepared up to 3 days in advance. Can also use store-bought vegan ricotta to help save time.

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

One-Pot Summer Vegetable Skillet Lasagna from Making Thyme for Health

 

Tuesday

Spiralized Sweet Potato Enchilada Bowls from She Likes Food

Prep Ahead Tip: Sweet potato can be spiralized up to 3 days in advance and stored in an airtight container.

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

 Spiralized Sweet Potato Enchilada Bowls from She Likes Food

 

Wednesday

Israeli Couscous Salad with Cherries, Apricots, and Goat Cheese from Eats Well With Others

Prep Ahead Tip: The cherries can be pitted ahead of time and stored in the fridge until ready to use.

Vegan/Gluten-free Substitutions:To make this vegan, omit the goat cheese and substitute the honey with maple syrup. To make it gluten free, substitute quinoa for the couscous.

Israeli Couscous Salad with Cherries, Apricots, and Goat Cheese from Eats Well With Others

 

Thursday

Southwest Veggie Burgers with Black Bean Corn Salsa from The Roasted Root

Prep Ahead Tip: Burgers can be made up to 3 days in advance and stored sealed in the refrigerator.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Substitute egg with a flax egg to make vegan.

Southwest Veggie Burgers with Black Bean Corn Salsa from The Roasted Root

 

Click HERE to print the shopping list!

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One Response to Healthy Vegetarian Meal Plan – 8.26.17

  1. Kate says:

    technically there are a couple weeks of summer left. Peach it up!

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