Literally just started off my day with eating actual cake for breakfast, so you know it’s going to be GREAT!!
I’m also already thinking about all of the veggies I’m going to be eating for lunch, so no one panic. Everything with be okay.
This week’s meal plan is totally delivering on that front. Here’s what we’re cooking!
- healthy broccoli cheddar soup – pass me a bowl STAT
- vegan lentil tacos – omg so pretty!
- spicy peanut rice noodle bowls – since peanut butter is practically it’s own food group over here
- vegan mediterranean meal prep bowls – 100% need these
- pizza polenta bowls – YAAAASSS
- and chocolate coconut cupcakes for DESSERT. Just because.
Happy eating!
SUNDAY
HEALTHY BROCCOLI CHEDDAR SOUP from Rhubarbarians
Prep Ahead Tip: The beans and the veggies can be prepped/chopped ahead of time.
Vegan/Gluten Free Substitutions: Use vegan cheddar cheese.
MONDAY
VEGAN LENTIL TACOS from I Heart Vegetables
Prep Ahead Tip: Lentils can be made in advance and reheated.
Vegan/Gluten Free Substitutions: Recipe is vegan. Use corn tortillas to keep this recipe gluten free.
TUESDAY
SPICY PEANUT RICE NOODLE BOWLS from Joanne Eats Well With Others
Prep Ahead Tip: No need to prep ahead.
Vegan/Gluten Free Substitutions: Use tamari in place of soy sauce to make it gluten free. Recipe is already vegan.
WEDNESDAY
VEGAN MEDITERRANEAN MEAL PREP BOWLS from Hummusapien
Prep Ahead Tip: Potatoes can be roasted ahead and dressing can be made ahead.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
THURSDAY
PIZZA POLENTA BOWLS From She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
DESSERT
CHOCOLATE COCONUT CUPCAKES from She Likes Food
SHOPPING LIST
For a printable shopping list, click here.
