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.
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.
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.
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.
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.
Click HERE to print the shopping list!
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!
I love the look of that corn chowder!
These are all awesome recipes, though I can probably have the butternut squash every day. Thank you for the inspiration Joanne.
Love your vegetarian recipe series! I’ve been in a lunch slump lately of eating the same thing everyday. This was inspo I needed!! Thank you!?