I can’t tell if it’s just because I barely saw her for two weeks, but I feel like Remy has grown up SO much in the past few days. Like, she does puzzles by herself, says basically everything (but still mostly NO), knows the names of all of the character’s on Sesame Street, and somehow got all of her molars overnight without telling me.

You guys. I think I might have a toddler.

Hold me.

I know you all told me that time would fly, but it’s hard to believe when you’re in the throes of newborn-ness and it feels like the days never end and the nights go on forever. But you were right. As always.

Speaking of time flying, I’m also in complete denial that it’s the last week of September. Wasn’t it just June?! I can’t comprehend.

There’s also finally a chill in the air over here in the northeast, so it at least feels appropriate to eat all the cozy comfort food we kind of already were eating. Hope you enjoy this week’s healthy vegetarian meal plan, which is full of fall food inspiration. Happy eating!

Sunday

One Pot Coconut Curry Quinoa Lentils and Sweet Potato from She Likes Food

Prep Ahead Tip: Sweet potatoes can be diced up to 3 days in advance

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

One Pot Coconut Curry Quinoa Lentils and Sweet Potato from She Likes Food

 

Monday

Chili Stuffed Spaghetti Squash Bowls from Making Thyme for Health

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

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

Chili Stuffed Spaghetti Squash Bowls from Making Thyme for Health

 

Tuesday

Miso Noodle Soup with Corn, Kale, and Snap Peas from Eats Well With Others

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.

Miso Noodle Soup with Corn, Kale, and Snap Peas from Eats Well With Others

 

Wednesday

Guacamole and Black Bean Stuffed Sweet Potatoes from The Roasted Root

Prep Ahead Tip: The sweet potatoes can be roasted up to 3 days in advance (but best when prepared same-day).

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

Guacamole and Black Bean Stuffed Sweet Potatoes from The Roasted Root

Thursday

Creamy Vegan Cauliflower Soup from Hummusapien

Prep Ahead Tip: Recipe comes together quickly.

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

Creamy Vegan Cauliflower Soup from Hummusapien

 

Click HERE to print the shopping list!

 

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One Response to Healthy Vegetarian Meal Plan – 9.30.17

  1. Kate says:

    But does she get the names right? Because my 2 year old says “Monster Cookie” and calls The Count “Pizza.”

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