Healthy Vegetarian Meal Plan – 6.2.18

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I’m running off to work in a few minutes, so let’s keep this short and sweet!! Today is my last day working at the VA on this block and I am SO excited to start an easier (hours-wise) rotation next week. My mind needs a little break.

And I need to sleep more. And snuggle my kid more. Maybe in that order?

Remy is still waking up with me at 5:30 (how does she know?!?!) so I don’t get much alone time in the morning, which I was initially pretty angry about since I really valued my ME time between 5:30 and 6:30. BUT on days when I get home late and only get to see her for 10 minutes after bath, I’m pretty grateful for that time in the morning.

What do you guys have in plan for the weekend?? You know I’ll be doing some cooking!! I promised Remy pancakes and I have my eyes on a blueberry banana oatmeal pancake recipe. I’ll share the recipe if they turn out! And, of course, there’s cooking for the week. Never a dull moment around here.

Have good one and enjoy this week’s meal plan!!! It’s got a lot of summer favorites that I’m really excited about.

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Strawberry Confetti Quadruple Layer Cake

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Alternating strawberry and vanilla cake layers are sandwiched between strawberry cream cheese frosting and iced with confetti swiss meringue buttercream in this delicious strawberry confetti quadruple layer cake.

Strawberry Confetti Quadruple Layer Cake

Two layers of strawberry sprinkle cake +  two layers of vanilla sprinkle cake + strawberry cream cheese frosting + sprinkled up swiss meringue buttercream = the only kind of math I want to be doing in life.

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Healthy Vegetarian Meal Plan – 5.26.28

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Healthy Vegetarian Meal Plans #plantbased #vegan #glutenfree #mealprep

I must say this every month, but HOW IS THIS THE LAST WEEK IN MAY?!

Wasn’t I just unpacking my winter clothes? (Errr, probably, because I was so behind on life this year that I only got around to getting them out in February.)

This year is speeding by and I don’t like it one bit.

On the bright side, I’m so excited for Remy to wear all of her cute new summer clothes. #Priorities.

Half of them are swimming on her because we bought everything for the summer in 2T and she is pretty petite. Is the baggy look in again? I hope so.

We’re planning on spending some quality time outside this weekend and maybe going to the American Museum of Natural History while the city is a little less populated for the holiday weekend. Make sure you get some fresh air and spend some time out in the sun!! And happy eating!

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Poblano Black Bean Veggie Burgers with Elote Salsa

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Stay #TrendingInTheKitchen by incorporating traditional street foods into your spring and summer meals! These hearty black bean veggie burgers are stuffed with smoky poblano peppers and topped with an elote (or Mexican street corn) salsa, making them perfect to welcome summer this Memorial Day weekend.

[Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.]
Poblano Black Bean Veggie Burgers with Elote Salsa

Memorial Day weekend basically means one thing – the beginning of BURGER SEASON!!!

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Simple Spinach Salad with Raspberries, Goat Cheese, and Balsamic Vinaigrette

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A simple side salad for spring made with baby spinach, fresh raspberries, and goat cheese that are tossed in a balsamic vinaigrette.

Simple Spinach Salad with Raspberries, Goat Cheese, and Balsamic Vinaigrette

Don’t mind me, just working on my salad game over here.

I’ve got the salad-as-a-meal concept down but if we’re being honest, I come from a lineage of terrible side salad makers. My mom would literally just pull a bag of pre-chopped lettuce out of the fridge, douse it in some blue cheese or ranch, and call it a vegetable. I used to think she was just being lazy, but now I have a kid and I know better. She was just surviving. I get it.

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