The Rest & Relish Weekly Meal Plan includes six easy vegetarian or pescatarian dinners with simple substitutions for vegan and gluten-free diets.
Rest & Relish Weekly Meal Plan
MONDAY
Grilled Swordfish with Grilled Corn and Tomato Salad. (Gluten-Free)
It’s Memorial Day and we’ll begin our day by remembering those who gave the ultimate sacrifice for our country.
I plan to use the kitchen minimally and grill our Memorial Day dinner. We’ll have grilled swordfish and grilled corn and tomato salad.
Since it’s a holiday, we’ll also have my Strawberry Pretzel Salad for dessert. I’ll make this early in the morning to give the dessert plenty of time to set.
Substitutions/Adaptations: Sub your favorite protein for the fish and omit the mozzarella for a dairy-free side dish.
TUESDAY
Easy Refried Black Bean Tostadas. (Vegetarian)
These black bean tostadas are on regular rotation at our house. They’re simple, packed with fiber and delicious! I’ve heard from a few friends that they have added this recipe to their weeknight dinner rotation, which is the ultimate compliment.
The whole reason I started this blog was to share easy, healthy recipes for your entire family to enjoy, so to hear one of my recipes has helped even one family means so much to me!
Substitutions/Adaptations: Omit cheese and Greek yogurt for a dairy-free main dish. Play around with your veggie toppings for additional flavor combinations (e.g., corn salsa, red onion, jalapenos).
WEDNESDAY
Honey Mustard Grilled Salmon with Lentil Salad. (Pescatarian, Gluten-Free, Dairy-Free)
We made Half Baked Harvest’s Grilled Honey Mustard Salmon recently and it was delicious! I didn’t make the avocado sauce because I was pressed for time, but the salmon was so flavorful even without the sauce.
I’m pairing the salmon (minus the avocado sauce) this week with my lentil salad. I think the flavors will pair nicely and I do plan to share my lentil salad recipe soon.
Substitutions/Adaptations: Since we have one family member who doesn’t eat seafood, we’ll also prepare chicken breasts in the same method as the salmon.
THURSDAY
Buddha Bowls. (Vegan, Gluten-Free)
Buddha bowls are so delicious and easy. Pick your favorite whole grain, lean protein, vegetables, nuts/seeds and a special sauce.
Meal Prep Tip: Prep your grain earlier in the week for other meals or use an Instant Pot at dinnertime to speed up the meal prep process.
I plan to grill extra salmon and chicken on Wednesday so we’ll have leftovers for Thursday. We’ll use the leftover honey mustard sauce as the dressing, slice some avocado and toss in extra veggies. Yum!
If you want more grain bowl inspiration, my Pinterest Bowl Recipes board has lots of great ideas!
FRIDAY
Calzones and Salad. (Vegetarian)
Simply buy prepared pizza dough, cut into equal portions, and spread with your favorite sauce. Add your favorite toppings, sprinkle with cheese, and fold each of four corners in toward each other. Twist and and secure the dough ends with a toothpick.
Bake at 425 for ~ 12 minutes and enjoy!
SATURDAY
Leftovers or out to dinner.
SUNDAY
Burger Night.
We’ll host family at out home this evening, so I’ll have a variety of vegetarian, beef and turkey burgers on the menu. I’m not sure of the sides, but my Gluten-Free Chocolate Oatmeal Cookies have already been requested for dessert!
Substitutions/Adaptations: Serve gluten-free buns and/or lettuce wraps for a gluten-free option.
LET’S CONNECT
I hope the Rest & Relish Weekly Meal Plan is helpful to you. What looks tasty for your family this week? Leave a comment below; I’d love to hear from you!
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Have a great week!
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