Healthy Vegetarian Meal Plan – 6.29.19

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Who has two thumbs and is DONE with residency?

MEEEEEEEEEEEEEEEEE.

I start fellowship on Monday and am SO excited to never have to work another night or 24 hour call again. To celebrate I made some fun cocktails yesterday and we have a PACKED weekend coming up. Today we’re seeing Toy Story 4 in the morning, then hanging out with some friends in the afternoon, and tomorrow my siblings are coming over.

Oh, and there will be pie. OF COURSE. How could there not be??

Here’s what we’ve got on this week’s meal plan!

  • grilled portobello mushroom fajitas – these look like a party!!!
  • falafel burgers – yuuuuuuummmmmm
  • slow cooker loaded baked sweet potatoes – so many of my favorite things here
  • southwest white bean veggie burgers – these are smothered in EVERYTHING!
  • greek chickpea salad pitas – so great for meal prep lunches!!

Happy eating!

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The EASIEST Chipotle Black Bean Dip

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The EASIEST chipotle black bean dip that is perfect for summer snacking! It comes together in a food processor within minutes and is the perfect blend of savory, smoky, and spicy.
The EASIEST Chipotle Black Bean Dip

My summer party menu planning strategy is basically just a major brainstorming sesh entitled: how many ways can I make food without turning on the oven.

One day I’m going to figure out how to make savory popsicles a thing and just do a five course meal of them, but until then I’m allllllllllll about the dips.

Hummus has been my go to since forever, but it’s kind of old news. I pretty much never have time to make a homemade version (my favorite recipe requires cooking chickpeas from scratch and then peeling them, which is so not conducive to low stress party preparations) so I’m always buying the same mediocre storebought one. (Could someone just start putting more tahini in their hummus, KTHANKSBYE)

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Apricot, Raspberry, and Rose Galette

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A fragrant and fruit-filled apricot, raspberry, and rose galette made with a cornmeal rose galette dough. Perfect for any and all summer celebrations!
Apricot, Raspberry, and Rose Galette

I can invent a reason as to why every season is actually pie season, and I extend that open-ended invitation to galettes as well.

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Healthy Vegetarian Meal Plan 6.22.19

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Happy first official weekend of summer!!! The weather looks like it’s going to cooperate so we are doing tons of outdoor stuff this weekend, including having a picnic in the park and going to my in-laws for a belated father’s day celebration. I have plans to bake a pie (got the crust already blind baked, so now I kind of have to do it), make cookies, and make a huge batch of pesto. Summer is in the air!! What are you all up to???

Here’s what we’ve got on this week’s meal plan!

  • tomato corn orzo with white wine butter sauce – so excited for corn season!!!
  • vegetarian tofu banh mi – I literally dream about this sandwich. SO GOOD.
  • sheet pan Mexican veggie dinner – hi. yes.
  • grilled portobello summer squash quesadillas – count me in!
  • primavera pasta salad – so great for meal prep lunches for the week

Happy eating!

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Fettuccine with Asparagus and Parmesan Fonduta

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Fresh fettuccine is tossed with asparagus spears and a rich parmesan fonduta sauce that is basically the ultimate version of alfredo sauce.
Fettuccine with Asparagus and Parmesan Fonduta

I really consider myself to be an authority on pasta sauces having eaten them at least weekly my entire 32 years of life and cooking them for the past 10-ish. So it’s truly a marked occasion for me to come across a sauce that not only have I never eaten, but also never heard of.

Must be a full moon because last week was THAT WEEK.

I was paging through A Girl and Her Greens, a cookbook I’ve owned since it was published in 2015 but have only cooked from once (don’t tell my husband) that has somehow made it through multiple moves and cookbook purges (all for a recipe for broccoli rabe morning buns that I’m still dying to make) when I stumbled across this recipe for parmesan fonduta. FONDUTA?!, I thought. Strange. Sounds like fondue, but I’ve never seen it spelled like that before and I’ve certainly never seen it tossed with pasta. A quick skim of the ingredients – egg yolks, a boatload of creme fraiche, and even more parmigiano-reggiano – convinced me that I needed to try it.

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Whole Wheat Zucchini Chocolate Chip Muffins

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Light and fluffy zucchini chocolate chip muffins made with a mix of whole wheat and all purpose flour. Great to have on hand for a grab-and-go breakfast!
Whole Wheat Zucchini Chocolate Chip Muffins

Alternatively titled: How To Get Your Kid Who Ate Mac and Cheese and Mickey Waffles for Seven Straight Days to Eat A Vegetable.

(Yes friends. #TheStruggleIsReal)

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