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!
I love a good hummus bowl – you know, a healthy portion of hummus topped with all kinds of goodies and served with some kind of dipper. This version has a southwest flare with a spicy black bean “hummus,” a simple bell pepper and lettuce salad and sauteed onions and fresh corn. I served with pita this time because my local Whole Foods started carrying fresh pita and it’s amazing (you freeze it immediately and defrost/heat up as needed).
Get the recipe!
2. Curried Lentil Soup with Citrus Brown Rice
This recipe has been in my arsenal for awhile and it’s still one of my favorites. The lentil soup is packed with veggies and rich flavor. I serve it with a citrus-y brown rice which adds texture and makes the whole meal more filling.
Get the recipe!
3. Italian Chopped Salad and Crispy Tofu Nuggets
The star of this meal is the Italian Chopped Salad which is everyone’s fave salad in my family. The secret is marinating all of the toppings in the homemade Italian vinaigrette and tossing with chopped lettuce just before serving. I’m serving this up with a double batch of my tofu nuggets and some jarred marinara for dipping. Trust me on the double batch, they’re super addictive!
Get the recipe!
Radiate Food Vibes 
Yum and Tasty! 😋🌿
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