
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
Lunch: Veggie & Hummus Sandwich
Dinner: Balsamic-Parmesan Roasted Chickpeas & Vegetables
Snacks: Mediterranean Picnic Snack
Day 6
Breakfast: Pineapple & Coconut Baked Oatmeal
Lunch: Spring Veggie Wrap
Dinner: Spaghetti Squash Lasagna with Broccolini
Snacks: Smoky Pumpkin Seeds
Day 7
Breakfast: PB & J Smoothie
Lunch: Roasted Veggie Mason Jar Salad
Dinner: Smoked Tofu & Vegetable Sushi Roll
Snacks: Cucumber Hummus Sandwiches
Enjoy!
My Veg Pledge Mini Course gives you more support in transitioning to a plant-based diet,