What a week!

Yesterday was Match Day (the day when all of the 4th year medical students find out where they are going to do their residency) and three of my best friends matched into their top choices!!! I am so excited for them. At that point in the year, I just wanted SO BADLY to be done with being a medical student and just get on with being a real doctor already. Now I’m like…remember the days when I was a medical student and had someone telling me to leave early every day because I was so not important for anything…that was nice.

Remy and I ended up briefly joining them and a whole bunch of other people from our MD-PhD program for dinner, and I was so impressed with how well behaved Remy was. She actually ate all of her food (well….all of MY food) and the only things that ended up on the floor were her dinner roll and all of her crayons. And she only wanted to breastfeed three times instead of her usual once every five minutes. So…success?? I’ll take it. I also left as soon as I could see she was starting to get a little bit antsy, so I’m sure that contributed.

We are gearing up for a low-key weekend over here. It’s Mike’s birthday on Sunday so I’m sure we’ll do a little something to celebrate…maybe go out to dinner, though I’m not sure I want to test Remy’s patience in a restaurant twice in one weekend, so we’ll see.  What are you all up to? Any St. Patrick’s Day plans??

Enjoy the weekend and happy eating!

Sunday

Spinach and Pinto Bean Enchiladas from Eats Well With Others

Prep Ahead Tip: Make the enchilada sauce ahead of time so that all you have to do on the day of cooking is put the enchiladas together and pop them in the oven.

Vegan/Gluten-free Substitutions: To make these vegan, replace the cotija cheese with vegan cheddar cheese. Recipe is already gluten free.

Spinach and Pinto Bean Enchiladas from Eats Well With Others

 

Monday

Curried Lentil and Quinoa Soup from She Likes Food

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

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

Curried Lentil and Quinoa Soup from She Likes Food

 

 

Tuesday

Vegetable Fried Rice from The Roasted Root

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

Vegan/Gluten-free Substitutions: Recipe is already gluten free. Sub crumbled tofu for the eggs to make it vegan.

Vegetable Fried Rice from The Roasted Root

 

Wednesday

Sheet Pan Chickpea Tikka from Making Thyme for Health

Prep Ahead Tip: Yogurt sauce can be prepared up to 3 days in advance.

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

Sheet Pan Chickpea Tikka from Making Thyme for Health



Thursday

Baked Spaghetti with Mushrooms, Kale, and Tofu Ricotta from Hummusapien

Prep Ahead Tip: Recipe comes together quickly!

Vegan/Gluten-free Substitutions: Recipe is vegan. Sub brown rice noodles for gluten-free.

Baked Spaghetti with Mushrooms, Kale, and Tofu Ricotta from Hummusapien

 

Click HERE to print the shopping list!

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One Response to Healthy Vegetarian Meal Plan – 3.17.18

  1. Kate says:

    I am currently sitting in a car outside my favorite brewery, who is doing special St. Patrick’s Day releases, because my little guy fell asleep on the way over! Happy St. Patrick’s Day to us?

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