A healthy seasonal vegetarian meal plan geared toward nutritious, gluten-free and/or vegan dinner recipes. This week’s meal plan is full of summery deliciousness!
Heyo! What are you up to this weekend? I’m up in Tahoe per usual, putzing around on trails and enjoying nature.
Have you made the Paleo Strawberry Banana Bread I showed you this week? Or the Coconut Flour Zucchini Muffins? Both were a huge hit with my family! They are a great way of enjoying strawberry and zucchini season before they come to a close 😀
Coming up on the menu this week: Sheet Pan Cabbage and Tempeh, Prebiotic and Probiotic Macro Bowls, Crispy Baked Tacos with Seasoned Cauliflower, Indian Ratatouille, and Asian Peanut Noodles.
Enjoy this week’s healthy eats!
Sheet Pan Cabbage and Tempeh from Making Thyme for Health
Prep Ahead Tip: Recipe is best made fresh and comes together quickly.
Vegan/Gluten-free Substitutions: Vegan and gluten-free!
Prebiotic and Probiotic Macro Bowls from The Roasted Root
Prep Ahead Tip: The spaghetti squash can be roasted up to 5 days in advance.
Vegan/Gluten-free Substitutions: Omit the eggs and add bean of choice. Use non-dairy kefir or yogurt.
Crispy Baked Tacos with Seasoned Cauliflower from She Likes Food
Prep Ahead Tip: Cauliflower taco “meat” can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten free. Use vegan cheese to make vegan.
Indian Ratatouille from Eats Well With Others
Prep Ahead Tip: This comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten free.
Asian Peanut Noodles from Hummusapien
Prep Ahead Tip: Veggies and sauce can be prepped ahead of time.
Vegan/Gluten-free Substitutions: Sub tamari and brown rice noodles for gluten-free.
Click HERE to print the shopping list!