Healthy Vegetarian Meal Plan – 1.27.18

Saturday, January 27th, 2018 1 Comment

So I think we may safely be out of the flu zone. I say this with a lot of trepidation because, FAMOUS LAST WORDS. Remy’s at least eating some food. Mostly graham crackers, strawberries, and bananas, which is a vast improvement from yesterday when she wouldn’t even finish a homemade mint chocolate chip cookie that I gave her.

I’m working nights again for the foreseeable future (exactly 16 days, not that I’m counting), which is a total buzzkill and has me craving all sorts of unhealthiness (hence the mint chocolate chip cookie making mentioned above). This week’s meal plan is reigning me in with meals that are nutritious, yet totally craveable. Hopefully you’ll find some inspiration here as well!

Happy eating!

Sunday

Chickpea Frittata from Making Thyme for Health

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

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

Monday

Avocado Bean Burgers from Hummusapien

Prep Ahead Tip: Recipe comes together quickly, no prep needed.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF oat flour for gluten-free.

Tuesday

One Pot Tortellini Primavera Soup from Eats Well With Others

Prep Ahead Tip: This recipe comes together super quickly so no need to prep anything ahead of time.

Vegan/Gluten-free Substitutions: Substitute the heavy cream with plain unsweetened almond milk and the cheese tortellini with vegan tortellini to make this vegan. You can substitute the tortellini with your favorite gluten free pasta to make it gluten free!

Wednesday

Meditteranean Lentil Salad from She Likes Food

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

Vegan/Gluten-free Substitutions: Use vegan feta or omit feta to make vegan.

Thursday

Sweet Potato Huevos Rancheros Nachos from The Roasted Root

Prep Ahead Tip: Sweet potato can be roasted up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Make recipe vegan by substituting homemade or store-bought vegan “cheese” for the shredded cheese and queso fresco. Swap out the eggs for more black beans, a tofu scramble, or your favorite pan-cooked tofu.