Plant-Based Eating 101: A Week of Meals

“Your diet is a bank account. Good food choices are good investments.” –Bethenny Frankel

I saved the best for last—this email is packed with recipes from Eat Well. Dig in and let me know which ones you try.

Tip: Don’t try to make something new for every meal, every day in a week. That sounds like a recipe for overwhelm! Instead, pick a few recipes that sound good and make that one recipe a few times in a week. And keep in mind that dinner “leftovers” make for a simple and tasty lunch.

Day 1

Breakfast: Berry-Kefir Smoothie

Lunch: Green Salad with Pita Bread & Hummus

Dinner: Beefless Vegan Tacos

Snacks: Peanut Butter-Banana Cinnamon Toast

Day 2

Breakfast: Cinnamon Roll Overnight Oats

Lunch: Thai-Style Chopped Salad with Sriracha Tofu

Dinner: Mexican Quinoa Salad

Snacks: Edamame with Aleppo Pepper

Day 3

Breakfast: Fig & Honey Soy Yogurt

Lunch: Everything Bagel Avocado Toast

Dinner: Slow Cooker Vegetable Soup

Snacks: No-Bake Mango Date Energy Balls

Day 4

Breakfast: Tropical Overnight Oats

Lunch: Greek Salad with Edamame

Dinner: Pesto Ravioli with Spinach & Tomatoes

Snacks: Peach Caprese Skewers

Day 5

Breakfast: Cheddar and Zucchini Frittata