Never an uneventful day around here. Remy spiked a fever to almost 103 last night, OF COURSE three days before we’re leaving for vacation. It came down to normal immediately with a little ibuprofen and I honestly would have thought it was a fluke if not for the fact that she went from a lethargic blob laying on my chest to her usual energetic self, running around the apartment singing Moana songs.

It’s 6AM as I’m writing this and she’s slept all night. I can’t tell if that’s good or bad, but I’m thinking rest can only be a good thing and also that if she were spiking high fevers all night she would have woken up crying from not feeling well. Wishful thinking?

I also have to say I amĀ so so thankful that Remy is still breastfeeding. Yes, at almost two years old. She’s addicted and, well, so am I. I’m gone for so many hours a day and it’s so nice to come home and have that special bond and relationship. Plus, when she’s sick it is a godsend and often the only thing that will comfort her. Plus I’m truly convinced that she recovers faster because of it.

Enough about me, and more about the food! This week’s meal plan features a hearty red lentil stew, healthier Indian butter paneer, turmeric quinoa breakfast bowls, thai noodle bowls, and chickpea taco salads. Enjoy and happy eating!

Sunday

One-Pot Red Lentil Sweet Potato Stew from Making Thyme for Health

Prep Ahead Tip: Sweet potato can be cooked up to 2 days in advance.

Vegan/Gluten-free Substitutions: Gluten-Free and vegan.

One-Pot Red Lentil Sweet Potato Stew from Making Thyme for Health

 

 

Monday

Indian Butter Paneer with Creamy Coconut Cashew Sauce from Eats Well With Others

Prep Ahead Tip: This recipe comes together super quickly so there is no need to prep ahead.

Vegan/Gluten-free Substitutions: Feel free to substitute the paneer with tofu to make this vegan. It is already gluten free.

Indian Butter Paneer with Creamy Coconut Cashew Sauce from Eats Well With Others

Tuesday

Turmeric Quinoa Breakfast Bowls from The Roasted Root

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

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make this recipe vegan by omitting the eggs and replacing them with chickpeas or other form of vegan protein.

Turmeric Quinoa Breakfast Bowls from The Roasted Root

 

Wednesday

Thai Curry Soba Noodle Bowls from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use 100% buckwheat soba noodles or brown rice noodles for GF.

Thai Curry Soba Noodle Bowls from Hummusapien



Thursday

Chickpea and Lentil Taco Salads from She Likes Food

Prep Ahead Tip: Entire recipe is meant to be prepped in advance.

Vegan/Gluten-free Substitutions: Recipe is already gluten free. Use dairy free yogurt in the dressing to make vegan.

Chickpea and Lentil Taco Salads from She Likes Food

 

Click HERE to print the shopping list!

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2 Responses to Healthy Vegetarian Meal Plan – 4.21.18

  1. Kate says:

    So excited for the paneer. Now I just need to figure out where to buy it.

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