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    Hummusapien » Wellness » Healthy Vegetarian Meal Plans » Healthy Vegetarian Meal Plan: Week of 6-17-2017

    Healthy Vegetarian Meal Plan: Week of 6-17-2017

    Published Jun 17, 2017 · Modified Apr 13, 2019 · by Alexis Joseph · 6 Comments

    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.

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

    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.

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

    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.

    Vegan Zucchini 'Meatballs' from Making Thyme for Health

    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

    Tomato, Kale and Parmesan Baked Eggs from The Roasted Root

    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.

    Asian Peanut Noodles from Hummusapien

    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. Lisa @ NatureImmerse says

      June 17, 2017 at 8:01 pm

      If you have yet to try any of the said zucchini recipes up to this point, I’m going to say this one is probably my favorite. That’s excluding the muffins; I’m referring strictly to the savory recipes. Muffins will always win because they’re muffins.

      Reply
    2. Carrie this fit chick says

      June 17, 2017 at 10:22 am

      Those baked eggs look fantastic! love all the chickpea highlights!

      Reply
    3. Juliette | Namastay Traveling says

      June 17, 2017 at 8:08 am

      The bright colors always make eating veggies easier! The pasta dish looks especially amazing. Ym!

      Reply
    4. emily vardy says

      June 17, 2017 at 6:31 am

      I wish you could just cook all my meals for me, looks so goood!

      Reply
    5. Charmaine Ng | Architecture & Lifestyle Blog says

      June 17, 2017 at 6:04 am

      Really like the vegan zucchini meatballs recipe. Best of all: can be prepped in advance, haha!

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

      Reply
    6. Raquel | Living Wellbee says

      June 17, 2017 at 5:50 am

      the Greens, Jalapeno, and Brie Quesadillas seem so yummyyyy

      Reply

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