Emphasis on the *healthy* since I just ate cinnamon rolls for breakfast and am zero percent mad about it.  Maybe I’ll have a salad later…but then again maybe I won’t. Only time will tell!

This week’s meal plan is full of good for you inspiration. Lemme give you a little preview:

  • roasted squash salad with all the things
  • super hearty black bean soup
  • lovely spiced Moroccan chickpea soup
  • vegan butternut pasta
  • crispy sweet potato and black bean tacos
  • creamy tahini spaghetti squash

Happy eating!

SUNDAY

ROASTED SQUASH SALAD from Rhubarbarians

Prep Ahead Tip: The red onions, dressing, and squash can be chopped/prepped ahead and stored in the refrigerator.

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

MONDAY

BLACK BEAN SOUP from I Heart Vegetables

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

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

TUESDAY

MOROCCAN CHICKPEA AND BUTTERNUT SQUASH SOUP from Joanne Eats Well With Others

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

Vegan/Gluten Free Substitutions: Recipe is already vegan. Use quinoa or brown rice in place of the Israeli couscous to make it gluten free.

WEDNESDAY

VEGAN BUTTERNUT SQUASH PASTA from Hummusapien

Prep Ahead Tip: Squash can be roasted ahead of time.

Vegan/Gluten Free Substitutions: Reipe is vegan. Use rice noodles for gluten free.

THURSDAY

CRISPY BAKED SWEET POTATO AND BLACK BEAN TACOS From She Likes Food

Prep Ahead Tip: Recipe comes together in just 30 minutes.

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

FRIDAY

CREAMY TAHINI SPAGHETTI SQUASH from The Roasted Root

Prep Ahead Tip: Spaghetti squash can be roasted up to 5 days in advance

Vegan/Gluten Free Substitutions: Recipe is GF and Vegan!

DESSERT

PALEO PEAR CRUMBLE from The Roasted Root

 

 

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