A healthy vegetarian meal plan including clean, approachable meals. Make your New Year healthful and stress-free by following this simple, nutritious plan!
Week one of 2017 down, 51 more beautiful weeks to come! How was it for you? Are you crossing line items off your list of goals? Feeling refreshed after the holiday season? So far so good for me! I enjoyed sharing Smoothie Week with you (if you haven’t seen them, check out the Chai-Spiced Persimmon Smoothie, Banana Bread Oat Protein Smoothie, and Superfood Green Smoothie Bowl I posted this week), as nothing says “new habits” and “wholesome and healthy” and “yum” like a tall glass (or big bowl) of purified fruit and veggies.
Speaking of themed weeks…who’s up for Soup Week next week? Can you dig?
For those of you who are trying to turn over some leaves in the New Year to make meal time healthful, easy, and affordable, I hope you find everything you need right here. Our goal is to assist in any way we can with your eating time, and as always, we welcome your feedback!
This week, we’re keeping things nice and clean to help out with any resolutions/goals/turned over leaves. I hope you enjoy this week’s menu!
Sunday
Roasted Carrot Falafel Salad from She Likes Food
Prep Ahead Tip: Falafel can be made ahead of time and re-heated before eating.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit feta to make vegan.
Monday
Golden Lentil Soup from Hummusapien
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Tuesday
One Pot Spinach Dal from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped in advance and stored for up to 2 days.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Wednesday
Winter Fattoush Salad from Eats Well With Others
Prep Ahead Tip: This recipe comes together very quickly! No prep necessary.
Vegan/Gluten-free Substitutions: To make this vegan, substitute the butter with olive oil and omit the feta cheese. Use gluten free bread or pitas for the pita croutons to make it gluten free.
Thursday
Spaghetti Squash with Broccoli Pumpkin Seed Pesto from The Roasted Root
Prep Ahead Tip: The broccoli pesto can be made up to 5 days ahead of time, and the squash can be roasted 3 days ahead of time.
Vegan/Gluten-free Substitutions: This recipe can easily be made vegan by omitting the parmesan cheese.
Click HERE to print the shopping list!
Samantha
Sunday 8th of January 2017
I just found your meal plans & love that you include a shopping list <3