Happy meal planning day!!!

I’m traveling this weekend for work, hence the lack of a post yesterday. I was so busy packing/getting ready/stressing about leaving Remy for 4 days that I just couldn’t get myself together. Hopefully next week will be better because I have so many great recipes packed away to share with you guys!

But for now let’s dive into this weeks meal plan. Here’s what we’re cooking:

  • butternut squash mac and cheese – hi, yes please!
  • baked spaghetti with pumpkin tofu ricotta – whoa sounds good
  • roasted chickpea taco salad – a fiesta in a bowl
  • all the good veggies detox salad – what I’m going to need after this work trip!
  • BEST EVER quinoa chili – looks so insanely hearty and delicious

Happy eating!

Sunday

Butternut Squash Mac & Cheese from Sprouting Wild Ones

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

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

 

Monday

Baked Spaghetti with Pumpkin Tofu Ricotta from Hummusapien

Prep Ahead Tip: Vegetables can be chopped ahead of time and tofu ricotta can be made in advance

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

 

Tuesday

Roasted Chickpea Taco Salad from Eats Will With Others

Prep Ahead Tip: Roast the chickpeas and prepare the dressing ahead of time. Assemble the salads right before serving.

Vegan/Gluten-free Substitutions: Use quinoa to make this gluten free. Substitute the chipotle ranch with a cashew-based dressing to make it vegan.

 

Wednesday

All The Good Veggies Detox Salad from The Roasted Root

Prep Ahead Tip: Salad is best served fresh – no advance prep necessary!

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

 

Thursday

Best Ever Quinoa Chili from Making Thyme For Health

Prep Ahead Tip: Veggies can be chopped in advance.

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

 

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One Response to Healthy Vegetarian Meal Plan – 2.15.20

  1. Kate says:

    Pumpkin tofu ricotta? YES!

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