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. Creamy Italian Chickpea and Vegetable Soup
The newest soup to hit my recipe box, this creamy soup is packed with veggies, chickpeas, farro and fresh herbs, then topped with crumbled vegan italian sausage.
Get the recipe!
2. Spinach-Artichoke Baked Potatoes
Oh man, this is a good one. Simple (but perfect) baked potatoes smothered in my white bean cheezy sauce and a flavorful spinach-artichoke mixture. It’s giving spinach artichoke dip meets baked potato vibes and you’re going to love it.
Get the recipe!
This pasta pairs perfectly with the Spinach Artichoke Baked Potatoes because they utilize the same sauce. Meaning you can just double the sauce recipe and have it for two meals during the week. How easy is that?
Get the recipe!
Radiate Food Vibes 
Those artichokes are calling my name. 😋🌿
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