First meal plan of 2019! How’s everyone feeling? Have you made any resolutions / goals / intentions in the way of food or fitness? If you’re looking to cook more, eat cleaner, and/or consume less meat, these Saturday meal plans are for you! I hope you enjoy our fresh, seasonal recipes each week and that they become easy go-tos for your family.
On this week’s meal plan, we have Cauliflower Hemp Alfredo, Vegetarian Paneer and Bean Chili, Winter Quiona Salad with Butternut Squash, Tempeh and Kale Enchilada Casserole, Vegan Broccoli Cheddar Soup. Let me know if you have any questions, and enjoy!
xoxo
Sunday
Cauliflower Hemp Alfredo from Making Thyme for Health
Prep Ahead Tip: Sauce can be prepped up to 2 days in advance. Reheat in a saucepan and add pasta water (or broth if not serving with pasta) to reconstitute.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta or spaghetti squash to serve GF.
Monday
Vegetarian Paneer and Bean Chili from Eats Well With Others
Prep Ahead Tip: This recipe comes together super quickly. No need to prep ahead!
Vegan/Gluten-free Substitutions: Substitute tofu cubes for the paneer to make this vegan. It is already gluten free.
Tuesday
Winter Quiona Salad with Butternut Squash from She Likes Food
Prep Ahead Tip: The entire casserole can be made in advance and reheated the day of eating.
Vegan/Gluten-free Substitutions: This recipe is already gluten free.
Wednesday
Tempeh and Kale Enchilada Casserole from Hummusapien
Prep Ahead Tip:Veggies can be chopped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Vegan Broccoli Cheddar Soup from The Roasted Root
Prep Ahead Tip: No advance prep necessary, but you can boil the potatoes up to 3 days ahead of time if desired.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
