Weekly Meal Plan | March 2nd

What are your food and cooking goals?

Eat more plants? Cook more meals at home? Streamline your pantry and fridge stock list? If any or all of those sound familiar, you’re in the right place.

My weekly meal plans are designed to make cooking plant-based food easy and delicious. I curate three recipes each week, all based on my pantry and fridge stock list.

The best way to join the fun is to stock your pantry and fridge with my stock list essentials, view it here. Then check in weekly for my weekly menu and set aside some time each week to make the three recipes.

Craving more? Join my patreon page for an organized grocery list each week and a monthly newsletter. Check it out here!

THIS WEEK’S MENU

1. Brussel Sprout Caesar-Style Salad with Crispy Roasted Chickpeas

I make the creamy, dreamy dressing for this salad using sunflower seeds, a staple in my pantry. Toss the dressing with sliced brussel sprouts and top with simply seasoned chickpeas, roasted until crispy.

Get the Recipe!

2. Spicy Tomato + Black Bean Soup with brown rice + avocado

This soup is a crowd favorite – it’s rich, creamy and packed with flavor. I make it for dinner all the time for the family, but it’s also great for entertaining. All eaters will love it, no matter their diet, and served with lots of toppings it’s a guest-worth masterpiece.

Cook up 1 cup brown rice to round out the meal, garnish with 1/4 of a large avocado per serving.

Get the recipe!

3. One-Pot Sun-Dried Tomato Rigatoni

This one-pot wonder is one of my most popular recipes EVER. It’s so quick and simple, you won’t believe how delicious it is. I use canned coconut milk for the velvet-y texture and cook the pasta right in the sauce. This low-mess and low-maintenance meal is perfect for even the busiest week night.

Get the recipe!