Plant Based Weekly Meal Prep

The goal is to eat as much of the rainbow 🌈 as possible 🤗. Inspiration comes from visiting the local farmers market every Saturday (@unsqgreenmarket). This week, the haul included 5 bunches of greens🌱, shiitake mushrooms 🍄 , Portobello 🍄, and beets.

Full Menu Below ⤵️

Breakfast-☀️

Daily Berry Smoothies

Lunch-🍴

Vegan Chicken Salad (Romaine, mushrooms, carrots, beets, & grape tomatoes) + Kale Caesar Salad (kale-massaged kale, lemon, nutritional yeast, salt~beets, mushrooms, cucumbers, and shredded vegan cheese. 

Dinner Option 1-🍽

Italian Vegan Meatballs w Tomato Basil 🌿 Sauce, roasted Brussels sprouts, shiitake mushrooms and beet greens. 

Dinner Option 2-🍽

High Protein Veggie Burgers meals with Swiss Chard, Brussel Sprouts, and garlicky kale. 

Dinner Option 3-🍽

Vegan Bowls with tofu scramble, vegan chicken tenders, sautéed portobello mushrooms, and kale. 

Snacks-🤔

(1/2 cup) raspberries

(1 cup) grapes 🍇

Apples 🍎

Cuties 🍊 

Happy Monday!

 

 Weekly Fruit Prep (Raspberries & Grapes)

 

Vegan Chicken Salad (Romaine, mushrooms, carrots, beets, & grape tomatoes)

Kale Caesar Salad (kale-massaged kale, lemon, nutritional yeast, salt~beets, mushrooms, cucumbers, and shredded vegan cheese.

Back-High Protein Veggie Burgers meals with Swiss Chard, Brussel Sprouts, and garlicky kale.

Front-Vegan Bowl with tofu scramble, vegan chicken,  sautéed portobello mushrooms, and kale.

Italian Vegan Meatballs w Tomato Basil 🌿 Sauce, roasted Brussels sprouts, shiitake mushrooms and beet greens.

Green Smoothies!