This week’s Healthy Vegetarian Meal Plan includes a low-carb carrot enchilada bake, lentil kale salad, cauliflower alfredo, a simple spaghetti squash, and a rustic minestrone soup.
Hey-o from Wyoming! In case you didn’t read yesterday’s post, I’m spending the next couple of weeks in snowy, beautiful, mountainous Wyoming. While it rained all day yesterday, the weather’s supposed to cool off again for a dusting of fresh snow.
New to me this week? I’ve always been a mega fan of ski videos, but we’ve been watching them like crazy lately. If you are a ski film junkie and you haven’t seen Jeremy Jones’s three snowboard films, Deeper, Further, Higher, I highly suggest them! What else? I finished the first book in the Uglies series…I admit, I’m on the edge of my seat! Also new and exciting: this blog is currently going through a re-design! Can’t tell you how thrilled I am for the upcoming changes – I hope it makes your user experience easier, faster, better.
I hope you all are enjoying your weekend! Holler if you have any questions at all on the meal plan!
Vegetarian Carrot Enchilada Bake from Eats Well With Others
Prep Ahead Tip: This can be prepared ahead of time, stored in the baking pan in the fridge, and then baked off the night that you plan to eat it!
Vegan/Gluten-free Substitutions: Recipe is gluten-free. To make this vegan, omit the cheese or substitute it with your favorite vegan cheese.
Animal Protein Option: Add a shredded chicken layer to your enchilada bake
Sweet Potato, Lentil and Kale Detox Salad from Hummusapien
Prep Ahead Tip: Lentils and potatoes can be cooked ahead of time, if desired.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Animal Protein Option: Add cooked cubed ham or chicken, or serve salad alongside your favorite meat entree.
Cauliflower Hemp Alfredo from Making Thyme for Health
Prep Ahead Tip: The sauce can be made up to 2 days in advance and stored in the refrigerator in an airtight container.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use your favorite gluten-free pasta or roasted spaghetti squash to make gluten-free.
Animal Protein Option: Make this a chicken alfredo by adding .75 pounds boneless skinless chicken to your shopping list and browning the chicken prior to mixing the noodles with the sauce.
Garlic and Herb Spaghetti Squash Boats from She Likes Food
Prep Ahead Tip: Recipe is pretty hands off, but is best made on day of eating. You could roast the spaghetti squash ahead of time and heat up before eating if you like.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Substitute vegan butter to make dairy-free.
Animal Protein Option: Serve spaghetti squash boats alongside your favorite animal entree. Roast chicken or salmon recommended!
Rustic Minestrone Soup with Rice and Kale from The Roasted Root
Prep Ahead Tip: This soup comes together rather quickly, but also saves very well. It can be prepared in its entirety 5 days ahead of time and still taste fresh!
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Make vegan by omitting the parmesan cheese rind.
Animal Protein Option: Add 1 or two chicken breasts to the recipe. Simply chop the raw chicken and brown it for a couple of minutes just before adding the diced tomatoes and broth. Or, serve soup alongside your favorite entree.
Click HERE to print the shopping list!