This week’s vegetarian meal plan is packed with healthy comfort food to sooth the soul and fill the belly.
Hello folks! What are we up to this weekend? It’s warming up here after last week’s mega snow storm, so this weekend I’ll be doing some training runs outside. I’m looking forward to getting the lungs primed for the half marathon! There’s just nothing like breathing in the fresh mountain air and enjoying the scenery while your blood is pumping through your veins!
There’s all sorts of healthy comfort food recipes coming atcha this week. We’re talking pesto salad sandwich melts, African peanut stew, curried lentil and chickpea salad, stove top lasagna, and avocado pesto zucchini noodle pasta. I hope you enjoy!
Open-Faced Pesto Salad Sandwich Melts from Eats Well With Others
Prep Ahead Tip: This recipe comes together super quickly, so no need to prep ahead.
Vegan/Gluten-free Substitutions: Use your favorite dairy-free cheese slices in place of the mozzarella to make this vegan. Gluten-free bread can be used if desired.
Animal Protein Option: Add a couple slices of turkey deli meat.
One-Pot African Peanut Stew from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Animal Protein Option: Serve alongside your favorite animal entree.
Curried Lentil, Chickpea, and Kale Salad with Citrus Dressing from The Roasted Root
Prep Ahead Tip: The lentils can be made up to 3 days ahead of time. The salad itself saves very well (up to 1 week in a sealed container), so the whole salad can be made ahead of time as well.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Sub avocado for the feta to make vegan.
Animal Protein Option: Add rotisserie or grilled chicken to the salad
Healthier One-Pan Stove Top Lasagna from She Likes Food
Prep Ahead Tip: Recipes doesn’t take very long to cook, but you could make the entire thing up to 3 days in advance and re-heat when ready to eat.
Vegan/Gluten-free Substitutions: Use gluten free noodles to make gluten free and either omit cheese to make vegan or substitute vegan mozzarella and ricotta.
Animal Protein Option: Add some ground turkey or chicken to the recipe. Brown the meat with the veggies then cook it the rest of the way in the sauce.
Avocado Basil Pesto Zucchini Noodles from Hummusapien
Prep Ahead Tip: This recipe comes together pretty quickly, but zucchini can be spiralized ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free. Add chickpea for a protein boost!
Animal Protein Option: Add grilled or roasted chicken!
Click HERE to print the shopping list!