If you’re like us, you’re currently getting into the swing of things with virtual learning, working, and trying to get healthy meals on the table! If you need some tasty recipes to make mealtime easier, try this weekly meal plan. It’s full of tasty recipes the whole family will enjoy!

SUNDAY

FRESH YELLOW TOMATO SOUP from Rhubarbarians

Prep Ahead Tip: The mirepoix can be chopped up to two days ahead of time, but keep the tomatoes fresh until ready to cook.

Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free

 

MONDAY

MEXICAN KALE SALAD WITH CUMIN LIME DRESSING from She Likes Food

Prep Ahead Tip: Dressing can be made up to 3 days in advance.

Vegan/Gluten Free Substitutions: Recipe is gluten free.  Use vegan cheese, or omit cheese, to make vegan.

 

TUESDAY

STICKY ORANGE TEMPEH WITH ROASTED VEGETABLES from Hummusapien

Prep Ahead Tip:Veggies can be chopped and rice can be made ahead of time.

Vegan/Gluten Free Substitutions: Recipe is vegan, make sure tempeh is GF if needed.

 

WEDNESDAY

CUBAN BLACK BEANS AND RICE from I Heart Vegetables

Prep Ahead Tip: This recipe comes together quickly in the Instant Pot!

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

 

THURSDAY

PALAK PANEER From Eats Well With Others

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan/Gluten Free Substitutions: Use tofu in place of paneer to make this vegan. Recipe is already gluten free.

 

FRIDAY

IMMUNITY BOOSTNG TURMERIC SOUP from The Roasted Root

Prep Ahead Tip: The soup comes together lightning fast! No advance prep is necessary.

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

 

DESSERT

PEANUT BUTTER PRETZEL BARS from I Heart Vegetables

 

SHOPPING LIST