Meal Prep Planning: Best of both worlds

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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

Grocery List: 
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.

Produce: Meat: Dry: Dairy:
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)