Weekly Meal Plan | May 4th

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 each week 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. Lettuce Wrap Rice Bowls with Creamy Peanut Sauce

All the flavors of an Asian-inspired lettuce wrap spread but in grain bowl form. I use roasted tofu, sweet-and-savory peanut sauce and lots of fresh veggies for a bowl of plant-powered goodness you’ll be sure to crave.

Get the recipe!

2. Tex Mex Chopped Salad with Creamy Tomatillo-Avocado Dressing

This salad is a copy-cat of my go-to order at Chop’t. Chop’t is an East Coast-based build-your-own salad restaurant that I absolutely love. I ate there weekly when I worked in corporate at Ralph Lauren, and everytime I visit the East Coast I try to make it back.

Get the recipe!

3. Pesto + White Bean Stuffed Peppers

These stuffed peppers are a delish twist on a classic tomato-based stuffed pepper. The filling is absolutely scrumptious and could honestly be a meal in itself. I give the option of adding cheese shreds but they’re so flavorful without it, it’s totally up to you!

Get the recipe!

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