Healthy Vegetarian Meal Plan Week of 11-25-2017

Happy weekend my lovely lentils! I hope you had a fab Thanksgiving and enjoyed all the food with the people you love. If you feel like you over ate, that’s okay! The best way to get back on track is to just resume normal eating. No weird diets or cleanses here, just a week full of exciting eats!

Sunday

Mustardy Farro Salad with Roasted Harvest Vegetables from Eats Well With Others

Prep Ahead Tip: Farro can be cooked up to 2 days in advance.

Vegan/Gluten-free Substitutions: Omit goat cheese and sub maple syrup to make vegan. Substitute quinoa or brown rice to make gluten-free.

Monday

Coconut Curry Vegetable Soup from The Roasted Root

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan/Gluten-free Substitutions: This recipe is already gluten-free, vegan, and paleo.

Tuesday

Roasted Butternut Squash and Sweet Chili Chickpea Salad from She Likes Food

Prep Ahead Tip: Butternut squash can be roasted up to 3 days in advance.

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

Wednesday

Slow Cooker Curried Butternut Chili from Hummuspien

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

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

Thursday

One-Pot Chickpea Tiki Masala from Making Thyme for Health

Prep Ahead Tip: Rice can be cooked in advance (or buy microwaveable to save time) and vegetables can be chopped up to 2 days in advance.

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

Click HERE to print the shopping list!