Ooey gooey veggie quesadilla and chopped salad pitas!!! This week’s meal plan is oodles of deliciousness.

Sunday

Grilled Portobello and Summer Squash Quesadillas from The Roasted Root

Prep Ahead Tip: The vegetables can be grilled up to 3 days in advance.

Vegan/Gluten-free Substitutions: Use vegan cheese of choice, or mash up 3 avocados and use mashed avocado in place of cheese. Could also use hummus in place of cheese. Use gluten-free or whole grain flour tortillas.

Monday

Kale Pesto Pasta with Burst Cherry Tomatoes from Making Thyme for Health

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

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

Tuesday

Thai Zucchini Soup from Eats Well With Others

Prep Ahead Tip: Cook the brown rice ahead of time. The soup itself is very quick to come together.

Vegan/Gluten-free Substitutions: To make this recipe vegan, substitute the butter with olive or coconut oil. It is already gluten free.

Wednesday

Mediterranean Chopped Salad Pitas from She Likes Food

Prep Ahead Tip: The recipe comes together very quickly so there is no need to make any of it ahead of time.

Vegan/Gluten-free Substitutions: Use gluten free pita to make gluten free. If making vegan, either omit the feta cheese or use tofu feta cheese.

Thursday

Spring Veggie Bowls with Cilantro Lime Crema from Hummusapien

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

Vegan/Gluten-free Substitutions: Recipe is vegan. Use a gluten-free grain like quinoa or brown rice for gluten-free.

Click HERE to print the shopping list!