Healthy Vegetarian Meal Plan Week of 1-27-2018

Parking tickets, lukewarm coffee, and food ruts. Aren’t they just the WORST? Some things in life are unavoidable but others can change! Grab the little grocery list from this post and parade through the store with all the yummiest goods. Kick back with some nachos and enjoy the heck out of your food!

Sunday

Chickpea Frittata from Making Thyme for Health

Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Monday

Avocado Bean Burgers from Hummusapien

Prep Ahead Tip: Recipe comes together quickly, no prep needed.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF oat flour for gluten-free.

Tuesday

One Pot Tortellini Primavera Soup from Eats Well With Others

Prep Ahead Tip: This recipe comes together super quickly so no need to prep anything ahead of time.

Vegan/Gluten-free Substitutions: Substitute the heavy cream with plain unsweetened almond milk and the cheese tortellini with vegan tortellini to make this vegan. You can substitute the tortellini with your favorite gluten free pasta to make it gluten free!

Wednesday

Meditteranean Lentil Salad from She Likes Food

Prep Ahead Tip: Salad can be made up to 2 days in advance.

Vegan/Gluten-free Substitutions: Use vegan feta or omit feta to make vegan.

Thursday

Sweet Potato Huevos Rancheros Nachos from The Roasted Root

Prep Ahead Tip: Sweet potato can be roasted up to 3 days ahead of time.

Vegan/Gluten-free Substitutions: Make recipe vegan by substituting homemade or store-bought vegan “cheese” for the shredded cheese and queso fresco. Swap out the eggs for more black beans, a tofu scramble, or your favorite pan-cooked tofu.

Click HERE to print the shopping list!