Hey guys! I hope your weekend is off to a great start.

This week’s meal plan includes Miso Tofu Tacos, Healthy Pasta Salad, Lemony Pea Pesto Linguine, Mediterranean Chickpea Burgers and Zucchini Noodle Pasta. Enjoy!

Sunday

Citrus and Miso Marinated Tofu Tacos from She Likes Food

Prep Ahead Tip: Tofu can be marinated up to 1 day in advance.

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

 

Monday

Healthy Pasta Salad from Hummusapien

Prep Ahead Tip: Dressing can be made up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF pasta to make gluten-free.

 

Tuesday

Linguine with Lemony Pea Pesto, Artichokes, and Ricotta from Eats Well With Others

Prep Ahead Tip: This recipe doesn’t take a lot of time to prepare, but the pesto can be made ahead of time if desired.

Vegan/Gluten-free Substitutions: Omit the ricotta to make this vegan (or use vegan ricotta) and gluten free linguine to make it gluten free.

 

Wednesday

Vegan Mediterranean Chickpea Burgers from Making Thyme for Health

Prep Ahead Tip: Burgers can be prepped up to 2 days in advance.

Vegan/Gluten-free Substitutions: Use GF breadcrumbs to make gluten-free.

 

Thursday

Mediterranean Zucchini Noodle Pasta from The Roasted Root

Prep Ahead Tip: This recipe comes together uber quickly, so no prep ahead necessary.

Vegan/Gluten-free Substitutions: Omit the feta to make this recipe vegan. For added protein, toss in some chickpeas or your favorite cooked tofu/tempeh.

 

Click HERE to print the shopping list!