I don’t know how it is where you are, but here in NYC we have skipped spring entirely and found ourselves smack dab in the middle of summer.

I. Am. READY.

Ready for spending days in the park with Remy, teaching her how to ride her new scooter (!!!), and not being cooped up in this apartment anymore. At the very least, it will minimize the number of times I hear “No, mommy! Don’t touch my toys, mommy!” on a daily basis.

This week’s meal plan has some lighter fare that is perfect to go with this warmer weather. There are ‘shroomy tacos, avocado pesto zoodles, Thai green curry pesto farro bowls, Mediterranean meal prep bowls, and a vibrant roasted carrot and chickpea salad. Happy eating!

Sunday

Blackened Mushroom Tacos with Collard Green Slaw from Making Thyme for Health

Prep Ahead Tip: Slaw can be prepared up to 1 day in advance.

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

Blackened Mushroom Tacos with Collard Green Slaw from Making Thyme for Health

 

 

Monday

Avocado Pesto Zoodles with Spinach and Sun-Dried Tomatoes from The Roasted Root

Prep Ahead Tip: The zucchini can be spiralized up to 2 days ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan, GF, paleo, and Whole30.

Avocado Pesto Zoodles with Spinach and Sun-Dried Tomatoes from The Roasted Root

Tuesday

Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto from Eats Well With Others

Prep Ahead Tip: Cook the farro and roast the veggies ahead of time.

Vegan/Gluten-free Substitutions: To make this vegan, omit the mozzarella. Use quinoa or rice in place of farro to make it gluten free.

Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto from Eats Well With Others

 

Wednesday

Vegan Mediterranean Meal Prep Bowls from Hummusapien

Prep Ahead Tip: Sauce can be made ahead of time.

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

Vegan Mediterranean Meal Prep Bowls from Hummusapien



Thursday

Roasted Carrot and Chickpea Salad with Cashew Ginger Dressing from She Likes Food

Prep Ahead Tip: Quinoa can be made up to 2 days in advance.

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

Roasted Carrot and Chickpea Salad with Cashew Ginger Dressing from She Likes Food

 

Click HERE to print the shopping list!

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2 Responses to Healthy Vegetarian Meal Plan – 5.5.18

  1. Kate says:

    I love how much green there is in this week’s mealplan!

  2. This is amazing Joanne! Love this idea! What a wonderful way to offer a recipe roundup. Can’t wait to try all these recipes!

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