Healthy Vegetarian Meal Plans: Week Twenty Six
Happy weekend! I hope everyone had a nice week.
I attempted to get into a routine of waking up early to exercise this week and let me tell you, it has not been easy. Between the cold weather and the dark mornings the struggle is real. Can we all just stay in bed until spring gets here? K, thanks.
So we have another meal plan full of light and healthy eats this week! If you’re new around these parts, I team up with Alexis from Hummusapien, Izzy from She Likes Food, Julia from The Roasted Root and Joanne from Eats Well with Others to bring you meal plans that feature nutritious and approachable options for dinner every week. We provide you with ideas for five different meals along with tips to prep ahead and a printable color coded shopping list. Green is for produce, blue is for pantry items and red is for dairy.
I hope you find them useful! If you have any questions or comments, please don’t hesitate to let me know. I’m always interested in hearing your feedback. I hope you enjoy the rest of your weekend!
Sunday
Roasted Carrot Falafel Salad from She Likes Food
Prep Ahead Tip: Falafel can be made ahead of time and re-heated before eating.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit feta to make vegan.
Monday
Golden Lentil Soup from Hummusapien
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tuesday
One Pot Spinach Dal from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped in advance and stored for up to 2 days.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Wednesday
Winter Fattoush Salad from Eats Well With Others
Prep Ahead Tip: This recipe comes together very quickly! No prep necessary.
Vegan/Gluten-free Substitutions: To make this vegan, substitute the butter with olive oil and omit the feta cheese. Use gluten free bread or pitas for the pita croutons to make it gluten free.
Thursday
Spaghetti Squash with Broccoli Pumpkin Seed Pesto from The Roasted Root
Prep Ahead Tip: The broccoli pesto can be made up to 5 days ahead of time, and the squash can be roasted 3 days ahead of time.
Vegan/Gluten-free Substitutions: This recipe can easily be made vegan by omitting the parmesan cheese.
Click HERE to print the shopping list!