Weekly Meal Plan | March 23rd

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, meal prepping tips/tricks and a monthly newsletter. Check it out here!

1. Creamy Peanut Noodles with Roasted Sweet Potatoes

I love these noodles mostly because the sauce is totally drinkable. The sweet potatoes, spiced with cinnamon, add a delicious contrast. I round out the meal with fresh baby spinach which add freshness and volume.

Get the recipe!

2. Stuffed Bell Pepper Soup

Growing up one of my favorite frozen meals was the Stouffer’s Stuffed Bell Peppers so my goal for this soup was to create the same exact flavor profile. It’s a must try. Take it over the top with shredded white cheddar for topping.

Get the recipe!

3. Tex Mex Penne with Creamy Tomato Sauce, Corn + Black Beans

This fusion pasta is tasty a and satisfying with Mexican-inspired spin. I flavor the creamy tomato sauce with tex-mex spices and add black beans and corn for even more of a southwestern vibe.

Get the recipe!