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


My Veg Pledge Mini Course gives you more support in transitioning to a plant-based diet,

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