In the weekly meal plan I am sharing breakfast, lunch and dinner for 5 days of the week, plus a bonus dessert recipe. And the best part? With a simple few clicks, you can have a grocery list ready to shop!
Notes on recipes in the weekly meal plan:
- 3 Ingredient Cherry Smoothie Recipe
- This recipe makes 2 regular-sized smoothies or 4 smaller ones (great for kids!)
- Crispy Chickpea Shawarma Pita Recipe
- This recipe can be made in an air fryer or on the stove top. See the full post for instructions on both methods!
- Vegetarian Japanese Pan Noodles
- I like making crispy tofu as a protein with this dish. To make crispy tofu, all you do is toss extra firm tofu in a little corn starch, and then sear it in a pan in a little bit of oil and a little bit of the sauce you’ve made for the noodles.
- The Japanese udon noodles (and other Nasoya Asian-style noodles) can be found in the grocery store next to Nasoya tofu and cook up in minutes, so they’re great when you need a super quick, easy, vegetarian dinner recipe.
- Whole Wheat Banana Bread + Muffins Recipe
- In place of whole wheat flour use 1 1/2 cups all purpose flour.
- To make it gluten free, use 1 1/4 cups brown rice flour, 1/3 cup tapioca starch, 1/4 cup potato starch
- Also optional is to add 3/4 cup toffee chips!
- Sweet Potato Chickpea Sandwich
- This spread will keep refrigerated, covered or in an airtight container, for up to 1 week.
- The Best Eggless Waffles Recipe
- Depending on what type of liquid you use, you may have to add a little extra liquid for the batter if the batter is too thick. For example, if you use whole milk, use an additional tablespoon to 1/4 cup water, or if you use a thicker milk (like buttermilk) you may need to use a little extra liquid.
- I like to double the recipe and freeze any leftovers. When you’re ready to eat them, simply throw in the toaster to defrost.
- For even more flexibility with this recipe, you can make it vegan by simply making it without milk. You can substitute in water, oat milk, almond milk – or really, any non-dairy milk.
- BELTCH Breakfast Sandwich
- You can also cook bacon in the microwave by laying slices between layers of paper towel and cooking for 3-5 minutes.
- Instant Pot Asian Shredded Beef Bowls
- This dish is really good as leftovers. Keep the beef in the sauce/cooking liquid in the fridge (there will be a fat layer – the fat layer is much easier to remove after it has been cooled). The meat lasts for 5-7 days cooked in the fridge (but it never lasts that long for us).
- 5 Ingredient Vegetable Frittata
- This frittata reheats really well, microwave a slice for 30 seconds to 1 minute on high.
- Mexican Chicken and Quinoa Bowls
- For more flavor, you can cook your quinoa in chicken stock or 1 tsp. Better than Bullion instead of water.
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