I’m running off to work in a few minutes, so let’s keep this short and sweet!! Today is my last day working at the VA on this block and I am SO excited to start an easier (hours-wise) rotation next week. My mind needs a little break.

And I need to sleep more. And snuggle my kid more. Maybe in that order?

Remy is still waking up with me at 5:30 (how does she know?!?!) so I don’t get much alone time in the morning, which I was initially pretty angry about since I really valued my ME time between 5:30 and 6:30. BUT on days when I get home late and only get to see her for 10 minutes after bath, I’m pretty grateful for that time in the morning.

What do you guys have in plan for the weekend?? You know I’ll be doing some cooking!! I promised Remy pancakes and I have my eyes on a blueberry banana oatmeal pancake recipe. I’ll share the recipe if they turn out! And, of course, there’s cooking for the week. Never a dull moment around here.

Have good one and enjoy this week’s meal plan!!! It’s got a lot of summer favorites that I’m really excited about.

Sunday

Thai Zucchini Noodles with Sesame Almond Ginger Sauce from The Roasted Root

Prep Ahead Tip: This recipe comes together quickly, but you can spiralize the zucchini up to 2 days ahead of time and prepare the sauce up to 5 days in advance.

Vegan/Gluten-free Substitutions: This recipe is vegan, gluten-free, and paleo friendly!

Thai Zucchini Noodles with Sesame Almond Ginger Sauce from The Roasted Root

 

 

 

Monday

30-Minute Creamy Red Pepper Penne from Making Thyme for Health

Prep Ahead Tip: This recipe comes together in less than 30-minutes so there’s no need to prep ahead.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta to make GF.

30-Minute Creamy Red Pepper Penne from Making Thyme for Health

Tuesday

Spring Vegetable and Meatless Meatball Bowls from She Likes Food

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

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

Spring Vegetable and Meatless Meatball Bowls from She Likes Food

 

Wednesday

Charred Broccoli, White Bean, and Lemony Freekeh Salad from Eats Well With Others

Prep Ahead Tip: The broccoli and freekeh can be prepared ahead of time. Store them in the fridge until you’re ready to throw the salad together.

Vegan/Gluten-free Substitutions: This recipe is already vegan. Sub brown rice for the freekeh to make gluten-free.

Charred Broccoli, White Bean, and Lemony Freekeh Salad from Eats Well With Others



Thursday

Easy Vegan Black Bean Burgers from Hummusapien

Prep Ahead Tip: Recipe comes together quickly, no prep needed.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free breadcrumbs to make GF.

Easy Vegan Black Bean Burgers from Hummusapien

 

Click HERE to print the shopping list!

 

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3 Responses to Healthy Vegetarian Meal Plan – 6.2.18

  1. Marcia says:

    Ah motherhood. A constant struggle of work, me time, and kid time. Quite literally, I am asleep before my kids (well, not the 5 year old, but the 12 year old). Then, very often, one of them is up with me at 5 or 6 am. No me time at all.

    Weekend is half over already. We have been attempting to teach the 12 year old to cook. I am not sure we have the patience for it. He’d rather talk about Naruto (don’t ask). My spouse is leaving today on a business trip. So I’ll be running solo all week and handling work, kindergarten field trip, kindergarten end of year party, sixth grade graduation, and end of school year party. All while trying to work, though admittedly – I’ve told boss and coworkers that I’ll be taking a LOT of PTO.

  2. Kate says:

    I ended up doing very little in the kitchen this weekend. But I’ll be making up for it this week.

  3. Yum, what a delicious meal plan! And vegetarian! I’m not even a vegetarian and I love it.

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