Healthy Vegetarian Meal Plan 10.02.2016

This week’s vegetarian meal plan is packed with fall-inspired meals! With options for vegan and gluten-free diets, this versatile plan is sure to please your palate.

Hey friends!

What’s going on this weekend? Today’s my last full day in Bermuda, and I’ll miss the vibrant blue/green water, soft sand, friendly Bermudians and vivacious culture! Thus far, my favorite experience has been snorkeling over the reefs on the open ocean. The beauty you can find in nature is unparalleled – the more of it I experience the stronger I feel that we should do everything we can to preserve it.

Where are your favorite places in the world? The ones that leave the biggest impact, make your mind-body-soul trifecta flutter and keep you feeling alive? Tell me, pleeeeease!

Alright, now for the food. Let’s nourish the crap out of our bodies, shall we?

This week’s meal plan is going to make you swoon! I mean, just look at the first photo below…loooooook aaaaat iiiiiiiiit! Are your tongue buds melting? Mine, too.

Be sure you print out the shopping list to help you get organized for the week! Have a fun-filled weekend!

Sunday

Butternut Squash Enchilada Casserole from Making Thyme for Health

Prep Ahead Tip: You can buy diced butternut squash to help save time.

Vegan/Gluten-free Substitutions: Use corn tortillas to make gluten-free and dairy-free shredded cheese to make vegan.

Monday

Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta from Hummusapien

Prep Ahead Tip: Tofu ricotta can be made in advance and stored in an airtight container in the refrigerator for up to 2 days.

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

Tuesday

Delicata Squash and Tofu Thai Red Curry from Eats Well With Others

Prep Ahead Tip: Roasting the squash is what makes up the bulk of time in this recipe, so feel free to roast it ahead of time!

Vegan/Gluten-free Substitutions: This recipe is already vegan. Use GF soy sauce (tamari) if necessary.

Wednesday

Roasted Portobello Fajitas from The Roasted Root

Prep Ahead Tip: The vegetables can be roasted up to 3 days in advance and stored in an airtight container in the refrigerator.

Vegan/Gluten-free Substitutions: This recipe is gluten-free and can be made vegan by omiting the chipotle sour cream, or replacing the sour cream with a cashew sour cream.