This week’s meal plan is extra special because in includes quick and easy recipes I make all the time, like the bean balls below! Happy almost summer, you lovely people.

Sunday

30 Minute Orange Ginger Zucchini Noodle & Chickpea Bowls from She Likes Food

Prep Ahead Tip: Shells can be made up to 2 days advance and stored in the refrigerator in an airtight container. Add sauce and bake when ready to serve.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF shells to make gluten-free.

Monday

Greens, Jalapeno, and Brie Quesadillas from Eats Well With Others

Prep Ahead Tip: Recipe only takes 20 minutes to make!

Vegan/Gluten-free Substitutions: To make this vegan, substitute the brie with your favorite non-dairy cheese. Use gluten free tortillas to make it gluten free.

Tuesday

Vegan Zucchini ‘Meatballs’ from Making Thyme for Health

Prep Ahead Tip: ‘Meatballs” can be prepped up to 2 days in advance. Bake when ready to serve.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta and gluten free oats to make GF.

Wednesday

Tomato, Kale and Parmesan Baked Eggs from The Roasted Root

Prep Ahead Tip: This recipe is prepared in less than 30 minutes, so no advance prep is necessary.

Vegan/Gluten-free Substitutions: Make recipe vegan by replacing the butter with olive oil, substituting the parmesan for vegan cheese of choice, and omitting the eggs and adding 2 cups chickpeas or black beans

Thursday

Asian Peanut Noodles from Hummusapien

Prep Ahead Tip: Sauce can be made ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free spaghetti for gluten-free.

Click HERE to print the shopping list!