Let’s just call this the week that got away. My fever is long gone (and GOOD RIDDANCE) but I still feel like I’m in a bit of a fog and I could basically go to sleep at 5PM every day. Mike claims this is really not that different from my norm, but I haven’t even felt like working out again yet and I ate quite a bit of pity ice cream this week. It’s high time I got back into my groove, whatever that may be.

So probably not buying fancy chocolate bars from the hospital cafeteria and then eating them as a midday snack. Hrmph.

We’re headed to NJ tomorrow for a double Father’s Day celebration (first Mike’s friends and then his family) and then on Sunday we’ll hopefully just be relaxing at home while my family comes over to entertain Remy. That kiddo has been a trip lately. She’s started imitating the way I speak to her when I’m trying to be firm and sound like I’m mad at her, like really enunciating and pausing after each word. So when she wants us, she yells “COME. GET. REMY. NOW.” It’s hard to describe, but just imagine a 2 year old trying to sound intimidating. Hysterical.

Also, it is now apparent why my tactics don’t at all work since she obviously finds them more funny than anything else.

Ohhhhhhh that kid.

Hope you all have a great weekend!!!

Sunday

Sheet Pan Mexican Veggie Dinner from Hummusapien

Prep Ahead Tip: Vegetables can be chopped up to 3 days in advance.

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

Sheet Pan Mexican Veggie Dinner from Hummusapien

 

Monday

Easy Black Bean Burgers from Making Thyme for Health

Prep Ahead Tip: The burgers come together quick but you can prep the whole recipe up to 3 days in advance.

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

Easy Black Bean Burgers from Making Thyme for Health

Tuesday

Asian Chickpea Chopped Salad from She Likes Food

Prep Ahead Tip: Dressing can be made up to 2 days ahead of time.

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

Asian Chickpea Chopped Salad from She Likes Food

 

Wednesday

Grilled Vegetable Avocado Quesadillas from The Roasted Root

Prep Ahead Tip: Vegetables can be grilled up to 3 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan, and can be made gluten-free by using gluten-free flour tortillas or turning this into a taco situation using corn tortillas

Grilled Vegetable Avocado Quesadillas from The Roasted Root



Thursday

Spiced Braised Lentils with Tomatoes and Toasted Coconut from Eats Well With Others

Prep Ahead Tip: The lentils for this meal take some time to simmer, but it is mostly hands off time. This dish tastes better the longer it sits in the fridge, so feel free to make it on a day when you have a little bit more time.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. To make this vegan, use coconut or olive oil in place of the butter.

Spiced Braised Lentils with Tomatoes and Toasted Coconut from Eats Well With Others

 

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One Response to Healthy Vegetarian Meal Plan – 6.16.18

  1. Kate says:

    I personally love the threats “if you don’t do this, I’m going to kick you/ break everything/hurt you. “

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