Exciting news, folks! I’ve linked up with Sarah, Joanne, Izzy, and Alexis to bring you healthy weekly meal plans! And they’re vegetarian! Why vegetarian? As it turns out, the majority of my readers are vegetarian or vegan, and my meat eating readers tend to love plant-based meals as well. The way I see it, our meal plans are a great fit for anyone who has a busy lifestyle, enjoys a healthful diet, and likes to plan ahead. The recipes we’re serving up are high in nutrients and can easily be adjusted to fit your dietary needs (i.e. making the recipe vegan, gluten-free, or carnivorous).
For my fellow meat eating friends: please don’t feel left behind! I find most vegetarian recipes are super easy to infuse with meat by simply chopping up your protein of choice and adding it to the recipe. For those recipes where the chop-and-add doesn’t work, simply serve it up with a side of grilled or roasted salmon, pork, chicken, steak, you name it. And if you have any questions along the way, feel free to email me – I’d be happy to give you specific instructions on how to get your animal game on.
The Printable Shopping List
The goal of these meal plans is to make your weekly food intake healthful and simple. You can get on top of your grocery game by printing out our shopping list, and taking it with you to the store. The idea is to get everything you need in one go, eliminating the need to make multiple trips to the store each week. The list is color coded – items in green are fresh produce items, items in blue are dry goods (mostly staple foods, many of which you may have on hand already), and items in red are dairy. Each recipe has tips for preparing certain parts ahead of time as well as options for making the dish gluten-free and/or vegan. I hope you enjoy these meal plans!
As always, please feel free to leave your feedback on the meal plans in the comments section. Let us know what types of recipes you’d like to see more of, less of, and which recipes you tried and loved.
And now…let’s get to meal planning!
Sunday
Ultimate Grilled Portobello Burgers from The Roasted Root.
Prep Ahead Tip: Because everything gets grilled or is left raw, there is no prep ahead necessary. If serving more than 2 people, double or triple the recipe as needed.
Vegan/Gluten-free Substitutions: Sub the havarti for avocado or omit the cheese altogether. Use gluten-free buns of choice.
Monday
Stone Fruit Panzanella Salad from Eats Well With Others.
Prep Ahead Tip: The cherry tomatoes and zucchini can be roasted ahead of time and the stone fruit can be chopped ahead of time as well. Combine and store together in the fridge.
Vegan/Gluten-free Substitutions: Sub vegan cheese or omit cheese altogether. Use gluten-free bread of choice.
Tuesday
20-Minute Cherry Tomato Penne Pasta from She Likes Food.
Prep Ahead Tip: The recipe only takes 20 minutes to make so not much needs to get prepped ahead, but you could make the cherry tomato sauce ahead of time if desired.
Vegan/Gluten-free Substitutions: None. Recipe is vegan and gluten-free!
Wednesday
One Skillet Mexican Quinoa from Making Thyme for Health.
Prep Ahead Tip: This recipe requires little prep but you can dice the onion/peppers and mince the garlic ahead of time.
Vegan/Gluten-free Substitutions: None. Recipe is vegan and gluten-free!
Thursday
Easy Vegetable Teriyaki Stir Fry from Hummusapien.
Prep Ahead Tip: Dice peppers and broccoli ahead of time. Using frozen brown rice makes the recipe come together in no time!
Vegan/Gluten-free Substitutions: None. Recipe is vegan and gluten-free if using tamari instead of soy sauce.
Click HERE to print the shopping list!
ALL of these recipes have my mouth watering! This is such a cool post, and so useful with the grocery list included. Very inspiring!