Hey guys! Just popping in super briefly to say hi and share this week’s healthy vegetarian meal plan with you.

I’m still in the throes of night float. Half the time it’s not as bad as I thought it would be, aside from the weirdo hours, obviously.

The other half of the time you’re dealing with patients senselessly refusing their meds, pulling out their IVs, and trying to leave against medical advice for no good reason. At 4 in the morning. WHY.

There are no explanations.

Only nine days left. Not that I’m counting.

Have a good weekend and happy eating!

Sunday

Vegan Corn Chowder from The Roasted Root

Prep Ahead Tip: The corn can be cooked up to 2 days in advance. The vegetables can be chopped and stored in tuperware up to 2 days in advance. This chowder saves well (up to 7 days), so the whole recipe can be made several days in advance.

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

Vegan Corn Chowder from The Roasted Root

 

Monday

Butternut Squash and Smoky Black Bean Kale Salad from Eats Well With Others

Prep Ahead Tip: The butternut squash can be roasted ahead of time to save time.

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

Butternut Squash and Smoky Black Bean Kale Salad from Eats Well With Others

 

Tuesday

Roasted Broccoli and Chickpea Lemon Pasta from Making Thyme for Health

Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.

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

Roasted Broccoli and Chickpea Lemon Pasta from Making Thyme for Health

 

Wednesday

Guacamole Pita Pizzas from She Likes Food

Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pita to make gluten free.

Guacamole Pita Pizzas from She Likes Food

Thursday

Loaded Lentil Salad from Hummusapien

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

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

Loaded Lentil Salad from Hummusapien

 

Click HERE to print the shopping list!

 

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3 Responses to Healthy Vegetarian Meal Plan – 9.16.17

  1. Marcia says:

    I love reading your menu plans. I feel like I need help sometimes with new ideas, even though I mostly just throw stuff together with what we get in our CSA. I’ve had way too many burgers and fries this last week (more than the last 6 months).

    I like that you have added the vegan /gluten free subs. I gave up wheat/ gluten 2 months ago, and let me tell you, it’s been tough. I’m getting bored!

  2. Kate says:

    I love the look of that corn chowder!

  3. Luna says:

    These are all awesome recipes, though I can probably have the butternut squash every day. Thank you for the inspiration Joanne.

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