I was trying to figure out why I’ve been so tired this week and it hit me just now – it’s because I’ve been working for the past twelve days!!! I SO need this weekend.

Of course, Remy doesn’t quite understand sleeping in so we were still up at 6:30AM. But STILL.

Can we talk about fall? Specifically, fall RECIPES. I’m in a blogging facebook group and there was a big debate the other day about whether we “should” be starting to post pumpkin/apple/etc recipes already. It was very divisive. Half the people were like HAEEELLLLL NO, enjoy the summer while it’s here, don’t rush things (<– these are my people). The other half was like SEO, pinterest trends, blah blah blah. Apparently interest in fall recipes starts to pick up in JULY and so that’s really the peak time to begin sharing. Now keep in mind that the latter group was more people who make their entire living off their blog, so they have a more vested interest in this kind of thing. Where I, on the other hand, am just a hobbyist.

So. Tell me what you think??? If you guys are ready for fall, I can totally accommodate because I have some recipes saved from last winter/fall ready to go and I can absolutely share them (while secretly continuing to eat corn, heirloom tomatoes, zucchini on my own time).

This week’s meal plan is definitely starting to take more of a fall/comfort food twist. Here’s what we’ve got:

  • sheet pan cabbage and tempeh – SO EASY
  • macro bowls! – filled with so many nutrients it’s insane
  • crispy baked tacos – luurrvveee
  • Indian ratatouille – total comfort!
  • Asian peanut noodles – sluuurrrpp

Happy eating!

Sunday

Sheet Pan Cabbage and Tempeh from Making Thyme for Health

Prep Ahead Tip: Recipe is best made fresh and comes together quickly.

Vegan/Gluten-free Substitutions: Vegan and gluten-free!

Sheet Pan Cabbage and Tempeh from Making Thyme for Health

 

Monday

Prebiotic and Probiotic Macro Bowls from The Roasted Root

Prep Ahead Tip: The spaghetti squash can be roasted up to 5 days in advance.

Vegan/Gluten-free Substitutions: Omit the eggs and add bean of choice. Use non-dairy kefir or yogurt.

Prebiotic and Probiotic Macro Bowls from The Roasted Root

Tuesday

Crispy Baked Tacos with Seasoned Cauliflower from She Likes Food

Prep Ahead Tip: Cauliflower taco “meat” can be made up to 3 days in advance.

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

Crispy Baked Tacos with Seasoned Cauliflower from She Likes Food

 

 

Wednesday

Indian Ratatouille from Eats Well With Others

Prep Ahead Tip: This comes together quickly, no need to prep ahead.

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

Indian Ratatouille from Eats Well With Others



Thursday

Asian Peanut Noodles from Hummusapien

Prep Ahead Tip: Veggies and sauce can be prepped ahead of time.

Vegan/Gluten-free Substitutions: Sub tamari and brown rice noodles for gluten-free.

Asian Peanut Noodles from Hummusapien

 

Click HERE to print the shopping list!

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One Response to Healthy Vegetarian Meal Plan – 8.24.19

  1. Kate says:

    I think you should at least wait till September for fall foods. Let’s keep August summer!

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