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!

Sunday

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.

Beet Patties with Vegan Tzatziki from Making Thyme for Health

 

 

Monday

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.

Linguine with Lemony Pea Pesto, Artichokes, and Ricotta from Eats Well With Others

Tuesday

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.

Southwestern Breakfast Bowls from Hummusapien

 

Wednesday

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.

Spring Green Vegetable Stir Fry from The Roasted Root



Thursday

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.

Southwestern Butternut Squash and White Bean Soup from She Likes Food

 

Click HERE to print the shopping list!

 

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2 Responses to Healthy Vegetarian Meal Plan – 4.28.18

  1. Kate says:

    Just had butternut squash and black bean soup 2 weeks ago, we’re on the same wavelength!

  2. Pam says:

    They all look tasty to me!

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