Hi friends!
Here is this week’s meal plan!
It’s got some of my favorite recipes in it and I hope they’re ones you’ll love as well! I made both of the pastas this week and LOVED them 🙂
I also wanted to share something a little personal….
Last weekend, I shared a vulnerable video on social media talking about mental health and the struggles I’ve been going through lately. I had so many amazing conversations with people about mental health and the importance of de-stigmatizing it.
You can watch that video HERE if you’re interested.
See my new ebook and my classic Food with Feeling Cookbook here!!
You can get the groceries easily right here! OR see the bottom of the shopping list PDF for links to Instacart and Amazon fresh.
Here’s what we’ve got this week:
Monday | Whipped Feta Veggie Bowls
Tuesday | Creamy Pesto Pasta
Wednesday | Hot Honey Tofu Bowls
Thursday | Easy Rigatoni Pasta Bake
Friday | Vegan Pad Thai
BONUS | Chickpea Avocado Salad
✨ Get the printable shopping list here! ✨
*the shopping list does NOT include ingredients for the bonus recipe or a protein for the Pad Thai if you would like that.
Meal Prep Tips:
I like to do my grocery shopping on the same day that I meal prep or else some things will get lost in the abyss that is my fridge.
Make it ahead = tips to cook/ meal prep the recipe ahead of time.
Component prep = ideas for dicing veggies etc to make weeknight meals fast and easy!
Whipped Feta Veggie
Make it ahead: Roast all the veggies and chickpeas and make the whipped feta. Store separately for up to 4 days. Assemble when ready. Cook quinoa if serving with it.
Component prep: Chop the butternut squash, broccoli, and cauliflower. Blend the whipped feta and store in the fridge.
Creamy Pesto Pasta
Make it ahead: Best served fresh! The pasta absorbs the sauce quickly. The sauce alone stores well for up to 4 days; reheat gently over low heat with a splash of water or cream.
Component prep: Grate the parmesan. If making homemade pesto, that can be made days ahead. On the night of, the sauce is only about 10 minutes of cooking.
Hot Honey Tofu Bowls
Make it ahead: All components store separately for up to 4 days. This is a great full make-ahead meal! Reheat the tofu and sweet potato; assemble bowls fresh with the slaw.
Component prep: Make the slaw (it actually gets better as it sits!). Whisk together both dressings. Dice the sweet potato. Press and cube the tofu.
Pasta Bake
Make it ahead: Assemble the whole thing in the casserole dish, cover, and refrigerate for up to 24 hours before baking. Or bake fully and reheat throughout the week — it reheats beautifully.
Component prep: Mince the garlic, dice the onion and zucchini, and store together. On the night of, it’s literally just dump everything in and bake.
Pad Thai
Make it ahead: The full dish keeps for up to 3 days and reheats well. Noodles will absorb some of the sauce… add a splash of water when reheating.
Component prep: Whisk together the sauce and store in a jar. Julienne the carrots and bell pepper and store together. Everything comes together very quickly once your components are ready.
Chickpea Salad
Make it ahead: Mix everything except the avocado and store for up to 2 days. Add fresh avocado right before serving.
Component prep: Dice the cucumber, halve the tomatoes, and whisk the dressing. Store all separately. Day-of, just drain the chickpeas, dice the avocado, and toss!
I REALLY hope that you find these meal plans helpful. PLEASE PLEASE respond back to this email if you ever have questions OR suggestions for making the meal plans better.
Happy cooking!
Brita
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