Meal Plan #40

Happy Friday!

I spent this past week in LA and Palm Springs with my closest friends and it was so recharging! We do a trip every year and usually have a good mix of relaxing and adventuring. We went to hot springs, did a stunning hike through the Indian Palm Canyons, and ate lots of amazing food.

Anyways, here’s this weeks meal plan for you! I hope you find it helpful 🙂

You can get the groceries easily right here! OR see the bottom of the shopping list PDF for links to Instacart and Amazon fresh.

✨ Get the printable shopping list here! ✨

*the shopping list does NOT include ingredients for the bonus recipe or side dishes to pair with the tacos or orange tofu.

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!

Lentil Salad

Make it ahead: This is a great full make-ahead! Cook the lentils and roast the veggies, then store everything separately for up to 3 days. Keep the dressing separate and toss just before serving.

Component prep: Cook the lentils (they keep for 5 days in the fridge). Blend the green goddess dressing and store in a jar. Chop the cauliflower and slice the carrots.

Chickpea Tacos

Make it ahead: Cook the full batch of seasoned chickpeas and store in the fridge for up to 4 days – they reheat in minutes in a skillet. Prep toppings like diced onion and chopped cilantro while you’re at it.

Component prep: This one is so fast it barely needs prep, but if you want a true 10-minute dinner, drain and dry the chickpeas and measure out the spices ahead of time.

Red Pepper Pasta

Make it ahead: The sauce blends and stores beautifully for up to 4 days! Keep it separate from the pasta and combine when ready. Reheat the sauce gently and toss with freshly cooked pasta.

Component prep: Dice the shallot and mince the garlic. Grate the parmesan. On the night of, you’re just sautéing, blending, and boiling pasta – the whole thing comes together in 20 minutes.

Pesto Gnocchi

Make it ahead: Best served fresh, but leftovers keep for up to 3 days. Reheat in a skillet with a splash of water or broth. The pesto itself freezes beautifully in ice cube trays.

Component prep: Make the pesto up to 5 days ahead and store in the fridge. Trim and cut the asparagus. Day-of, it’s just boiling gnocchi and a quick sauté – dinner in 15 minutes!

Orange Tofu

Make it ahead: You can make this ahead but it’s never as crispy the next day. I recommend just prepping the components.

Component prep: Press and tear the tofu. Whisk together the orange sauce and store in a jar in the fridge. Cook rice ahead if serving with it.

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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