This week’s meal prep is designed around feeling lighter. Consider the exact opposite of the feeling you have after Thanksgiving. Last week, my brother visited from California. He’s Vegan so I spent Monday-Wednesday only eating Vegan food. It was a great experience and I loved the light but satisfied feeling I had after those meals. I was then invited to Korean BBQ with a few friends so I unintentionally reverted to a meat-heavy meal about 4 hours after taking him to the airport. That’s just my life. Do you ever find yourself right in between two very different food lifestyles?
Check-in throughout the week for details on the recipes below! Follow me on IG for pictures of these meals and everything else I’m tasting.
Meal Plan: The Best of Both Food Worlds
|Breakfast:||Lunch/Meal 1:||Dinner/Meal 2:|
|Sunrise Quesadillas||Vegan Ramen Bowl||Shredded Mango Chicken
w/ Cauliflower rice and asparagus
For this week, you may need to visit two grocery stores or expect a slightly higher grocery bill if you decide to only shop at any organic/vegan friendly store. Because I’m also budget conscious, I’ll pick up my vegan and tougher to find items from Whole Foods, then visit Publix Supermarket for everything else. I prefer to avoid canned products as much as possible, so that means I probably can’t get something like bean sprouts from my regular grocery store (Publix) even if I wasn’t doing a fully vegan ramen bowl.
|Bell peppers (4 any color)||Sausage (1 package)||Vegan Ramen Noodles (1 bag)||Eggs (3)|
|Sweet Onion (2)||Chicken (1.5 lbs)||Vegetable Stock (16 oz)||Cheese (16 oz)|
|Broccoli (1 head or pre chopped)||Soy Sauce (8 oz)|
|Asparagus (2 bundles)||Sesame Oil (6 oz)|
|Green onion (1 bundle)||Salt|
|Edamame (8 ounces)||Pepper|
|Carrots (matchstick bag or one fresh)||Complete Seasoning|
|Bean Sprouts (1 fresh container)||Wheat tortillas (10)|
|Cauliflower (1 head or pre-made)||Coconut Oil (3 tbsp)|
|Mangoes (2 very ripe)||Flour (1/4 cup)|
|Fresh Ginger (palm sized)
Garlic (2 tbsp)
|Sriracha (2 tbsp, optional)|