Happy Saturday, friends! I’m excited to share another weekly meal plan! I hope this list gives you some inspiration for the week ahead! From tasty tostadas to fully-loaded sandwiches, there’s something for everyone!

 

SUNDAY

GUACAMOLE TOSTADAS from She Likes Food

Prep Ahead Tip: Recipe comes together very quickly

Vegan/Gluten Free Substitutions: Omit cheese to make vegan and use a gluten free self rising flour to make gluten free.

 

 

MONDAY

TERIYAKI VEGETABLE STIR FRY WITH PINEAPPLE from Rhubarbarians

Prep Ahead Tip: Recipe can be made up to 4 days ahead and is great for meal prep!

Vegan/Gluten Free Substitutions: Recipe is vegan. Be sure to use gluten free cornstarch for gluten free and switch out the soy sauce for tamari

 

 

TUESDAY

PASTA ALLA NORMA from I Heart Vegetables

Prep Ahead Tip: You can make the sauce up to 2 days in advance then add the pasta when ready to serve.

Vegan/Gluten Free Substitutions: Use gluten free pasta and/or skip the Ricotta salata

 

WEDNESDAY

CHICKPEA SALAD SANDWICH from Hummusapien

Prep Ahead Tip: Salad is best the day of since the avocado will brown.

Vegan/Gluten Free Substitutions: Recipe is vegan, use GF bread for GF.

THURSDAY

SOUTHWEST WHITE BEAN VEGGIE BURGERS From The Roasted Root

Prep Ahead Tip: Cook the rice up to 5 days ahead of time. Veggie burgers can be made and frozen.

Vegan/Gluten Free Substitutions: Replace the egg with one flax egg to make vegan. Recipe is gluten-free

 

 

FRIDAY

SUMMER GRAIN BOWLS from Joanne Eats Well

Prep Ahead Tip: Cook the grains up to 5 days ahead of time.

Vegan/Gluten Free Substitutions: Recipe is already vegan. Replace the farro with quinoa or rice to make it gluten free.

 

 

DESSERT

GLUTEN FREE CHOCOLATE CAKE from The Roasted Root

 

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