Healthy Vegetarian Meal Plan – 9.26.20

First full week of virtual school IN THE BOOKS.
Honestly? Remy loved it. At her age it’s only a total of about 30 minutes per day in two divided sessions. I think she would love real school more, but I’m really happy that she’s engaged…for now.
Today we are going apple and pumpkin picking. Its the first kind of “normal” activity we’ve done since the pandemic started. I’m excited. Especially for all the pie I plan to bake tomorrow.
This week’s meal plan has some of my favorite comfort foods – pumpkin chili, roasted buffalo chickpea salad (swooning), butternut and lentil bolognese, broccoli tacos, stuffed shells, and black bean burgers. Happy eating!
Maple-Glazed Pumpkin Scones
Vietnamese Chickpea, Sweet Potato, and Lemongrass Curry
Roasted Butternut Squash and Zucchini with Whipped Feta and Pistachios
A hearty salad of roasted butternut squash and zucchini atop a bed of whipped feta and served with a dusting of pistachios, spices, and herbs.

Anyone else concerned that I went all summer without making a salad and now that it’s basically fall official, I’ve turned into a salad hoarder?
Anyone?!?!?!?!?!?
Just me?
Healthy Vegetarian Meal Plan – 9.19.20

The world lost a hero yesterday. A champion of women, and a role model for all of us.
Rest in peace, RBG. We won’t let the world forget you and your mission.
I’m not feeling much in the way of small talk today, so I’m just going to let today’s meal plan speak for itself. Happy eating!
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Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!








