Rest & Relish Weekly Meal Plan – February 18 – 24, 2019 includes six easy vegetarian or pescatarian dinners with simple substitutions for vegan and gluten-free diets.
This week’s Rest & Relish Weekly Meal Plan includes two vegan meals, three vegetarian options, and a pescatarian night. Modifications are also listed to make most meals gluten- or dairy-free.
As usual, feel free to swap the days or items around based upon your weekly schedule.
Rest & Relish Weekly Meal Plan – February 18 – 24, 2019
Rest & Relish Weekly Dinners
Tofu Lettuce Wraps. (Vegan, Gluten-Free, Dairy-Free)
Stir-fried tofu in sesame oil, topped with stir-fried chopped veggies and a special sauce….all stuffed in a romaine lettuce leaves. Yum!
Meal Prep Tip: Allow an extra 30 minutes to press all excess moisture out of tofu. If you don’t have that time, try baked tofu (located in most supermarkets beside other tofu varieties).
Lemony Shrimp Quinoa Bowl. (Pescatarian, Gluten-Free, Dairy-Free)
Our local Whole Foods has shrimp on sale this week, so I grabbed a pound for my Lemony Shrimp Quinoa Bowl. This meal is so easy and full of flavor!
Meal Prep Tip: Cook a large batch of quinoa earlier in the week for lunches and Tuesday dinner. Simply reheat and serve.
Mezze Platter with Hummus, Pita, Sliced Vegetables, Olives, and Stuffed Grape Leaves. (Vegan, Dairy-Free)
My kids have a special (and large) lunch scheduled on Wednesday, so a light dinner that will double for lunch the next day is on the calendar. Prepare my Classic Hummus Recipe earlier in the day or week. It’s great for snacks, wraps and other recipes throughout your week.
Gluten-Free Adaptation: Replace pita bread with gluten-free crackers.
“Burger” Night. (Vegetarian)
Vegetarians can still enjoy burger night with portabella cap burgers. Marinate portabella caps in a little balsamic and oil, season with salt and pepper and grill for approximately 10 minutes.
We love portabella burgers topped with mozzarella cheese and roasted red peppers. Meat-lovers may still enjoy a beef burger topped with a portabella mushroom to boost their veggie intake!
Gluten- and Dairy-Free Adaptations: Simply leave off the bun and cheese or substitute with your favorite GF or DF options.
Enchilada Night. (Vegetarian)
I love this recipe for enchiladas due to the flavorful homemade sauce. Although the recipe calls for chicken, I like to substitute other vegetables in place of the chicken. You could also add rice instead of chicken.
Gluten-Free Adaptation: Use corn in place of flour tortillas.
Leftovers or out.
Dumplings, Fried Rice and Steamed Edamame. (Vegetarian)
Try Trader Joe’s Thai Vegetable Gyoza; they’re so good! You can find them in the frozen food section of your local store.
Fried rice is a great way to use any extra vegetables you have lying around at the end of the week. If you plan to cook rice on Friday as part of your enchilada meal, save some for your fried rice!
I hope this Rest & Relish Weekly Meal Plan is helpful to you. What looks good to you this week?
Have a great week!