Healthy Vegetarian Meal Plan 1.07.2018

This week’s healthy vegetarian meal plan is packed with squeaky clean foods to get your New Year started on the right foot

How’s your 2018 going so far? Did you make resolutions or goals and/or set some intentions for the year?

I haven’t sat down to give it much thought lately (I’ve had my head in recipe development for the cookbook), but some of my preliminary intentions are to wander more, worry less, read at least 1 book per month (this has been an intention for the last several years, and in 2017, I almost made it!), pay less attention to the noise (In reference to social media and media in general), and finally take a hip hop class. I think those will get me started!

On this week’s menu, we have a lot of clean meals to get your 2018 started fresh and tasty! We have Vegetarian Chili, Easy White Bean Cabbage Soup, Roasted Sweet Potato Buddha Bowls, Butternut Squash and Rosemary Risotto, and Loaded Kale Caesar Salad.

I hope your 2018 is off to an awesome start!

xo

Sunday

Vegetarian Chili from Hummusapien

Prep Ahead Tip: Veggies can be chopped ahead of time.

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

Vegetarian Chili from Hummusapien

 

Monday

Easy White Bean Cabbage Soup from Making Thyme for Health

Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.

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

Easy White Bean Cabbage Soup from Making Thyme for Health

 

 

Tuesday

Roasted Sweet Potato Cauliflower Rice Buddha Bowls from The Roasted Root

Prep Ahead Tip: Recipe is vegan and gluten-free.

Vegan/Gluten-free Substitutions: The sauce can be prepared up to 5 days in advance, the sweet potato may be roasted 3 days in advance, and the cauliflower rice can be cooked up to 3 days ahead of time.

Roasted Sweet Potato Cauliflower Rice Buddha Bowls from The Roasted Root

 

Wednesday

Butternut Squash and Rosemary Risotto from Eats Well With Others

Prep Ahead Tip: The butternut squash can be grated ahead of time.

Vegan/Gluten-free Substitutions: Omit the parmesan cheese and substitute olive oil for the butter to make this vegan. It is already gluten free.

Butternut Squash and Rosemary Risotto from Eats Well With Others



Thursday

Loaded Kale Caesar Salad from She Likes Food

Prep Ahead Tip: Sweet potato can be roasted up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free bread to make it gluten free.

Loaded Kale Caesar Salad from She Likes Food

 

Click HERE to print the shopping list!

 

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  1. Pingback: Healthy Vegetarian Meal Plan 1.07.2018 | World Food Links

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