Weekly Meal Plan | March 30th

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. Mediterranean Roasted Vegetable Wraps

The key to good wraps is lots of flavors and textures, including a really good sauce. These wraps combine spicy cauliflower, sweet bell peppers, tangy slaw and creamy tahini sauce – it all comes together to create a delicious meal you’ll want again and again.

Get the recipe!

2. Broccoli “Cheddar” Soup (Panera Copy Cat)

This is one of my all time favorite recipes. It taste weirdly similar to Panera’s classic Broccoli Cheddar, you won’t believe there’s no cheese involved. Serve with crusty or bread, or a bread bowl if you can find one.

Get the recipe!

3. Bursted Cherry Tomato Pasta

When I was a personal chef I made this pasta all the time for clients. They loved eating it and I loved cooking because it’s so easy. No need to wait for summer for this tomato recipe – cherry or grape tomatoes taste good year round and they’re the star of this paste (plus loads of olive oil and garlic). You can add fresh mozzarella balls at the end if you’re into that.

Get the recipe!

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