Hellooooooooo from night float!!!!!

I literally just ate 480 calories in plantain chips and I’m not even sorry about it. And how is YOUR Saturday going?

Personally, I’m counting down the hours until the weekend is over so that I can resync my Circadian rhythms with the rest of the diurnal population. It’s going to feel so good.

This week’s meal plan tastes a lot like fall, but still with some hints of summer mixed in. Hope you enjoy it!

Sunday

Creamy Eggplant Tomato Soup from Making Thyme for Health

Prep Ahead Tip: Vegetables can be roasted up to 2 days in advance.

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

Creamy Eggplant Tomato Soup from Making Thyme for Health

 

Monday

Vegetarian Sweet Potato Chili from Eats Well With Others

Prep Ahead Tip: No need to prep ahead, this recipe comes together quickly.

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

Vegetarian Sweet Potato Chili from Eats Well With Others

 

Tuesday

Quick and Easy Chana Saag from The Roasted Root

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 and gluten-free.

Quick and Easy Chana Saag from The Roasted Root

 

Wednesday

Lentil Vegetable Soup from Hummusapien

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 and gluten-free.

Lentil Vegetable Soup from Hummusapien

Thursday

30-Minute Chickpea and Tempeh Sloppy Joes from She Likes Food

Prep Ahead Tip: Recipe only takes 30 minutes to make!

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

30-Minute Chickpea and Tempeh Sloppy Joes from She Likes Food

 

Click HERE to print the shopping list!

 

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One Response to Healthy Vegetarian Meal Plan – 9.23.17

  1. Kate says:

    I have sweet potato chili in the freezer so I’m already a step ahead. But mine is bran free.

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