It’s April and I’m sipping my morning coffee while Charlie Brown’s Christmas is on in the background. Having kids is so weird!

Really I should be planning for Remy’s third birthday, which is in TWO WEEKS. I think we’re going to end up having four parties for her, which is insane – a kids party for her and her friends, a party with my family, a party with Mike’s family, and then a cake on her actual birthday. She still insists on having a “red cake”, but I’m seeing this as an opportunity to make a whole slew of different cake flavors for her multiple parties. Maybe the funfetti sheet cake from Christina Tosi’s latest cookbook…I think that HAS to make an appearance.

Here’s what we’re eating this week:

  • spring farro bowls with lemon tahini dressing (so purrfffeect for meal prep)
  • slow cooker smoky vegetarian chili (dying over this)
  • pesto quinoa salad (yaaassss)
  • thai tofu zoodle soup (eat the rainbow!!!)
  • sweet potato tostadas (lurrvveee)

Happy eating!

Sunday

Spring Farro Bowls with Lemon Tahini Dressing from Making Thyme for Health

Prep Ahead Tip: Farro can be soaked and cooked in advance. Dressing can also be prepared in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. Substitute quinoa for farro to make gluten-free.

Spring Farro Bowls with Lemon Tahini Dressing from Making Thyme for Health

 

Monday

Slow Cooker Smoky Vegetarian Chili with Walnuts from Hummusapien

Prep Ahead Tip: Chop veggies ahead of time.

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

Slow Cooker Smoky Vegetarian Chili with Walnuts from Hummusapien

Tuesday

Pesto Quinoa Salad with Asparagus, Avocado, and Kale The Roasted Root

Prep Ahead Tip: The quinoa can be cooked up to 5 days in advance. If making homemade pesto sauce, it can be made over 1 week in advance.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make it vegan by omitting the feta or replace with vegan feta.

Pesto Quinoa Salad with Asparagus, Avocado, and Kale The Roasted Root

 

Wednesday

Thai Tofu Zoodle Soup from Eats Well With Others

Prep Ahead Tip: Recipe is already vegan and gluten free.

Vegan/Gluten-free Substitutions: The veggies can be chopped ahead of time and stored in the fridge until ready to use.

Thai Tofu Zoodle Soup from Eats Well With Others



Thursday

Sweet Potato Tostadas from She Likes Food

Prep Ahead Tip: Sweet potato can be roasted up to 2 days in advance if desired.

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

Sweet Potato Tostadas from She Likes Food

 

Click HERE to print the shopping list!

 

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One Response to Healthy Vegetarian Meal Plan – 4.13.19

  1. Kate says:

    Which reminds me, I need to book the bounce house for our upcoming birthday party!

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