Hellllooooo from vacay!!!
This is actually “past me” checking in since “future me” was forbidden from bringing her laptop with her. (I DO have my phone with me, so follow me on Instagram stories for updates!!) If all is going well, I’m slightly tanner than the fifty shades of pale I was when I boarded our plane out of LaGuardia and a much more zen version of my former self. Here’s to hoping!
Have a great weekend and enjoy this week’s healthy vegetarian meal plan, which features gorgeously violaceous beet patties, lemony pea pesto linguine, southwestern breakfast bowls, a super green veggie stir fry, and a hearty squash and bean soup. Happy eating!
Beet Patties with Vegan Tzatziki from Making Thyme for Health
Prep Ahead Tip: Patties and tzatziki can be prepared up to 2 days in advance.
Vegan/Gluten-free Substitutions: Gluten-Free and vegan.
Linguine with Lemony Pea Pesto, Artichokes, and Ricotta from Eats Well With Others
Prep Ahead Tip: This recipe comes together very quickly, but the pesto can be made ahead of time if you’re really short on time.
Vegan/Gluten-free Substitutions: To make this vegan, omit the ricotta or replace it with your favorite dairy free substitute. Use gluten free pasta to make it gluten free.
Southwestern Breakfast Bowls from Hummusapien
Prep Ahead Tip: Mayo can be made up to 3 days ahead of time.
Vegan/Gluten-free Substitutions: Use roasted tofu instead of eggs and vegan mayo to make it vegan. Recipe is GF.
Spring Green Vegetable Stir Fry from The Roasted Root
Prep Ahead Tip: Cook the rice up to 3 days ahead of time. The stir fry requires very little time to prepare, so no advance prep is necessary.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Southwestern Butternut Squash and White Bean Soup from She Likes Food
Prep Ahead Tip: Vegetables can be chopped up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Click HERE to print the shopping list!