Food & Drink

Your Sunday Meal Planner: Get Through The Week With Lentil Soup And More

Did we mention the spaghetti squash bowls?

With a lot of food-heavy holidays on the horizon ― Thanksgiving will be here before we know it ― we felt it was a good idea to focus on getting our fill of vegetables in while we still can. This week, for our healthy meal planning guide, we have a handful of meat-free recipes that will be sure to fill you up because they’re not only loaded with veggies, but protein, too.

For breakfast, we offer a freezer-friendly breakfast burrito with eggs and beans ― double down on protein. For lunch a classic lentil soup that’ll warm you up on these brisk fall days, but still keep you full thanks to those hearty lentils. And for dinner we have a Mediterranean chickpea-topped spaghetti squash (which makes great leftovers for lunch the next day) and a quinoa and broccoli gratin (which also works as a lunch option). And we didn’t forget dessert: a raw cheesecake made out of parsnips ― more veggies! ― and strawberries.

Get to it, folks!

Healthy Freezer Breakfast Burritos
Cookie And Kate
Vegan Lentil Soup
Cookie And Kate
Get the Vegan Lentil Soup recipe from Cookie + Kate
Mediterranean Spaghetti Squash Bowls
Cookie And Kate
Broccoli, Cheddar And Quinoa Gratin
Cookie And Kate
Strawberry Lime Parsnip Cheesecake
Unconventional Baker
Get the Strawberry Lime Parsnip Cheesecake recipe from Unconventional Baker