This week’s healthy vegetarian meal plan includes a mix of light springy meals as well as a couple comfort foods to ease you out of winter. Enjoy!
Hello, hiya, happy Saturday!
This week, we have all sorts of spring-inspired meals using that fresh, vibrant produce you’re seeing roll in to your grocery stores. We kick off the week with a mango, wheatberry, and arugula salad with a super delish cilantro lime vinaigrette, followed by a creamy power salad with cilantro lime dressing, crispy black bean tacos with mango pico de gallo, creamy polenta with sauteed peppers, and portobello steaks with pesto aioli.
Weekend plans? There’s new snow in the mountains, but my partner in ski crime is leaving town to dirt bike, so I’ll be going to hot pilates, reading about my guts, doing a little work, and eating pints of Halo Top like no one is watching (peanut butter cup is life!). Have a great weekend!
Sunday
Mango, Wheatberry and Arugula Salad with Cilantro Lime Vinaigrette from Hummusapien
Prep Ahead Tip: Dressing and wheat berries can be cooked/made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Sub quinoa or brown rice to make GF.
Monday
Southwestern Power Salad with Creamy Cilantro Lime Dressing from She Likes Food
Prep Ahead Tip: Sweet potatoes can be roasted up to 3 days ahead of time. Salad dressing can be made up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tuesday
Crispy Black Bean Tacos with Mango Pico de Gallo from Eats Well With Others
Prep Ahead Tip: The mango pico de gallo can be prepared ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: To make this vegan, replace the queso fresco with vegan shredded cheese or omit it entirely. Recipe is already gluten free.
Wednesday
Creamy Polenta with Caramelized Onions, Peppers, and Mushrooms from The Roasted Root
Prep Ahead Tip: There’s little prep involved for this recipe but you can chop the vegetables in advance, if desired.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit the feta and sub vegan butter to make vegan.
Thursday
Portobello Steaks with Pesto Aioli from Making Thyme for Health
Prep Ahead Tip: The pesto aioli can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
