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    Hummusapien » Wellness » Healthy Vegetarian Meal Plans » Healthy Vegetarian Meal Plan Week of 2-3-2018

    Healthy Vegetarian Meal Plan Week of 2-3-2018

    Published Feb 3, 2018 · Modified Jun 17, 2019 · by Alexis Joseph · 10 Comments

    Nothing gets me excited for the week ahead like a line-up of all the best eats!

    Healthy Vegetarian Meal Plans

    Sunday

    Roasted Cauliflower Chilaquiles from Making Thyme for Health

    Prep Ahead Tip: Vegetables can be chopped and cashew nacho cheese can be made in advance. Everything else is best prepared day of.

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

    Roasted Cauliflower Chilaquiles from Making Thyme for Health

    Monday

    Roasted Vegetable and Chickpea Bowls from She Likes Food

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

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

    Roasted Vegetable and Chickpea Bowls from She Likes Food

    Tuesday

    The Yummiest Vegetable Soup from Hummusapien

    Prep Ahead Tip: Veggies can be chopped ahead of time.

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

    The Yummiest Vegetable Soup from Hummusapien

    Wednesday

    Easy Mexican Vegetable Quinoa Casserole from Eats Well With Others

    Prep Ahead Tip: Cook the quinoa ahead of time! This whole casserole can also be baked ahead and reheated in the oven as desired.

    Vegan/Gluten-free Substitutions: Recipe is already gluten free. To make it vegan, substitute the cheddar cheese with your favorite dairy-free substitute.

    Easy Mexican Vegetable Quinoa Casserole from Eats Well With Others

    Thursday

    Winter Citrus Roasted Beet Salad from The Roasted Root

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

    Vegan/Gluten-free Substitutions: Vegan and gluten-free.

    Winter Citrus Roasted Beet Salad from The Roasted Root

    Click HERE to print the shopping list!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

    Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

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    1. Selene says

      February 14, 2018 at 6:03 am

      Brewing with Quinoa About a year and a half ago I chose to use flaked quinoa as a large percentage of the grist in this beer, and I have no memory or notes as to why. More than likely I thought the high protein content in quinoa might help with the mouthfeel. Not knowing exactly how quinoa might behave, I decided to give the literature a read to see what researchers have discovered when brewing with quinoa. If any flavor comes through when using flaked quinoa, it’s likely to be slightly nutty and earthy. I follow the general directions when making quinoa to eat, which is to rinse it to avoid a “dirt-like” taste, which is probably a good idea when brewing with it as well. Quinoa has a peak gelatinization onset, peak and end temperatures of 125 °F, 136°F, and 147°F1, which suggest you could just toss raw quinoa into your mash when used as a portion of the grist after rinsing. If using high percentages of raw quinoa, external enzyme supplementation would be required, however, you can always opt for the flaked version, which I did in this beer.

      Reply
    2. Selene says

      February 14, 2018 at 6:03 am

      Brewing with Quinoa About a year and a half ago I chose to use flaked quinoa as a large percentage of the grist in this beer, and I have no memory or notes as to why. More than likely I thought the high protein content in quinoa might help with the mouthfeel. Not knowing exactly how quinoa might behave, I decided to give the literature a read to see what researchers have discovered when brewing with quinoa. If any flavor comes through when using flaked quinoa, it’s likely to be slightly nutty and earthy. I follow the general directions when making quinoa to eat, which is to rinse it to avoid a “dirt-like” taste, which is probably a good idea when brewing with it as well. Quinoa has a peak gelatinization onset, peak and end temperatures of 125 °F, 136°F, and 147°F1, which suggest you could just toss raw quinoa into your mash when used as a portion of the grist after rinsing. If using high percentages of raw quinoa, external enzyme supplementation would be required, however, you can always opt for the flaked version, which I did in this beer.

      Reply
    3. twitter says

      February 08, 2018 at 4:55 am

      Good psot

      Reply
    4. twitter says

      February 08, 2018 at 4:55 am

      Good psot

      Reply
    5. emily vardy says

      February 03, 2018 at 7:36 am

      All your food photos are like high-class-magazine-quality food porn!

      Reply
      • Alexis says

        February 04, 2018 at 10:48 pm

        Hahaha you’re so sweet!

        Reply
    6. emily vardy says

      February 03, 2018 at 7:36 am

      All your food photos are like high-class-magazine-quality food porn!

      Reply
      • Alexis says

        February 04, 2018 at 10:48 pm

        Hahaha you’re so sweet!

        Reply
    7. Charmaine Ng | Architecture & Lifestyle Blog says

      February 03, 2018 at 4:01 am

      Another week of delicious recipes, thank you! The chickpea bowl sounds and looks so hearty! ?

      Charmaine Ng | Architecture & Lifestyle Blog
      https://charmainenyw.com

      Reply
    8. Charmaine Ng | Architecture & Lifestyle Blog says

      February 03, 2018 at 4:01 am

      Another week of delicious recipes, thank you! The chickpea bowl sounds and looks so hearty! ?

      Charmaine Ng | Architecture & Lifestyle Blog
      https://charmainenyw.com

      Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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