Hip, hip, ho—MEAL PLAN!

These meal plans are so damn HIP.

Sunday

Pizza Polenta Bowls from She Likes Food

Prep Ahead Tip: This recipe only takes 30 minutes to make, but you could makethe tomato sauce ahead of time and heat just before serving if desired.

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

Monday

Summer on Toast from Eats Well With Others

Prep Ahead Tip: The most time consuming part of this recipe is cutting the tomatoes, so feel free to chop them ahead of time and store them in the refrigerator until you’re ready to use them.

Vegan/Gluten-free Substitutions: Substitute vegan ricotta or crumbled tofu with nutritional yeast and avocado in place of egg to make vegan. To make this gluten free, just substitute the English muffin toasts with toast made from gluten free bread.

Tuesday

Enchilada Stuffed Peppers with Avocado Cream from Hummusapien

Prep Ahead Tip: Cook quinoa and soak cashews ahead of time.

Vegan/Gluten-free Substitutions: This recipe is vegan and gluten free as long as a vegan/gluten free enchilada sauce is used.

Wednesday

Mexican Street Corn Buddha Bowls from The Roasted Root

Prep Ahead Tip: The rice can be cooked and corn can be grilled up to 3 days ahead of time, and stored in tupperware until you’re ready to prepare the rest of the meal. The basil-lime vinaigrette can be made up to 5 days in advance and stored in a tightly sealed jar.

Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Omit egg and substitute vegan cheese and black beans to make vegan.

Thursday

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

Prep Ahead Tip: The pesto can be made up to two days in advance.

Vegan/Gluten-free Substitutions: The recipe is already vegan if you leave out the optional parmesan cheese topping. Use your favorite gluten-free pasta to make it gluten-free.

Click HERE to print the shopping list!