Somehow we went from summer weather to incessant freezing rain over the course of a few days and I’m still completely unsure of how it happened. That little glimpse though made me realize how much happier I’ll be when warmer weather is finally here to stay. Being able to take Remy to the park and go on walks outside…ugh, I can’t wait!!

Despite the rain trying to hold us back, we have lots to do this weekend. Remy’s daycare is hosting a winter wonderland party and Princess Elsa will be in attendance, so¬†obviously we have to go. Remy hasn’t actually seen Frozen (she’s more of a Moana girl), but we’ve listened to the music a lot and she occasionally breaks out into a chorus of “LET IT GOOOOOO” whenever the mood strikes. (So, daily.) I have a feeling she’ll be thrilled. Or terrified. Only time will tell.

As if that weren’t enough, tomorrow is my birthday and I have designs on making a Milk Bar cake. I haven’t read the instructions all the way through yet, but from past experience I expect that making it will be a full day affair. Call me crazy, but I’m so excited. I love a good baking challenge.

Enjoy this week’s meal plan and happy weekend to everyone!!

Sunday

Vegan Tempeh and Kale Enchilada Casserole from Hummusapien

Prep Ahead Tip: Soak cashews ahead of time.

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

Vegan Tempeh and Kale Enchilada Casserole from Hummusapien

 

Monday

One Pot Baked Paneer and Chickpeas with Spinach from Eats Well With Others

Prep Ahead Tip: No need to prepare ahead of time, this recipe comes together pretty quickly and is very hands off!

Vegan/Gluten-free Substitutions: Recipe is already gluten free. Substitute tofu for the paneer and use dairy-free milk in place of the heavy cream to make it vegan.

One Pot Baked Paneer and Chickpeas with Spinach from Eats Well With Others

 

 

Tuesday

Vegan Broccoli “Cheddar” Soup from The Roasted Root

Prep Ahead Tip: You can cook the potatoes up to 2 days ahead of time.

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

Vegan Broccoli "Cheddar" Soup from The Roasted Root

 

Wednesday

Butternut Squash and Cauliflower Rice Enchilada Bowls from She Likes Food

Prep Ahead Tip: Rice can be cooked up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Use vegan cheese of choice to make recipe vegan.

Butternut Squash and Cauliflower Rice Enchilada Bowls from She Likes Food



Thursday

Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette from Making Thyme for Health

Prep Ahead Tip: This recipe comes together fairly quick so there’s no need to prep ahead.

Vegan/Gluten-free Substitutions: Already vegan and gluten-free.

Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette from Making Thyme for Health

 

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2 Responses to Healthy Vegetarian Meal Plan – 2.24.18

  1. Pam says:

    Mmm. They all look tasty to me! Hope you had a lovely birthday.

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