Healthy Vegetarian Meal Plan: Week of 1-7-17

Week 2 of 2017 is lookin' mighty fine, my friends. This week's meal plan is going to make sure it tastes mighty fine too!

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!