Healthy Vegetarian Meal Plan 05.13.2018

On the menu this week: Mini Vegan Quinoa Frittatas, Rosemary Roasted Potato, Mushroom, Lentil and Kale Salad, Spring Green Pasta with Basil-Mint Pesto, Thai Zucchini Soup, 5 Ingredient Gnocchi, Broccoli and White Bean Bake

Have an excellent weekend and enjoy your meal prep!

Sunday

Mini Vegan Quinoa Frittatas from Making Thyme for Health

Prep Ahead Tip: Quinoa can be cooked up to 2 days in advance.

Vegan/Gluten-free Substitutions: Gluten-Free and vegan.

Monday

Rosemary Roasted Potato, Mushroom, Lentil and Kale Salad from Hummusapien

Prep Ahead Tip: Dressing can be made ahead of time.

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

Tuesday

Spring Green Pasta with Basil-Mint Pesto from The Roasted Root

Prep Ahead Tip: Pesto can be made ahead of time.

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

Wednesday

Thai Zucchini Soup from Eats Well With Others

Prep Ahead Tip: No need to prep ahead, this comes together super quickly.

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

Thursday

5 Ingredient Gnocchi, Broccoli and White Bean Bake from She Likes Food

Prep Ahead Tip: Recipe doesn’t take much time to make.

Vegan/Gluten-free Substitutions: Use gluten free gnocchi to make gluten free and use vegan cheese to make vegan, or omit cheese.

Click HERE to print the shopping list!