Cozy, mostly healthy recipes Monday to Friday
Hope you enjoy this realistic week of simple, easy and balanced meals that I eat often! Includes all meals of the day eaten intuitively: breakfast, lunch, snacks, and dinner.
Find the video plus all the ingredients and recipes below.
Whether it's the time of day, the quantity, or the ingredients I choose, I eat intuitively while being mindful of my food sources. As realistically as possible, I follow a whole food plant based diet with the aim to eat as much variety as I can in each food category and as many colors of produce as I can throughout every day following my hunger cues.
Breakfast - smoothie bowl: coconut water, frozen mango, and blueberries topped with banana, grainless granola (Trader Joe’s) and maple syrup.
Other - coconut waters x2.
Lunch - left overs of Sunday nights dal fry (from indianhealthyrecipes.com *added okra) and paired with rice, flatbread and tamarind date chutney.
Dinner - lentil pasta (Explore Cuisine), marinara, hot Italian sausages (Beyond Meat), served with garlic bread: whole grain bread with plant butter, garlic and parsley to taste.
Breakfast - kiwi and pear (+ full fat oat milk in espresso).
Lunch - whole grain bread, plant butter, soy chorizo (Trader Joes), Veganese (Follow Your Heart), grape tomatoes and green onion.
Snacks - dairy free yogurt (Kite Hill) with grainless granola (Trader Joe’s) and 2 tortillas.
Dinner - Chipotle chips and sofritas bowl: white rice, black beans x2, sofritas, chili-corn salsa, tomato salsa, red chili salsa and romaine lettuce.
Dessert - chocolate chunks, cashews and blueberries.
Breakfast - cinnamon raison bread x2, plant butter and hemp seeds with a pear.
Lunch - wraps x2: tortillas, goddess dressing (Trader Joe’s), kale, carrot, red onion, chickpeas, spicy roasted chickpeas, pumpkin seeds and peanuts.
Dinner - coconut curry (from realandvibrant.com *replaced chickpeas with high protein tofu, and made some other minor modifications), served with rice, a samosa and tamarind date chutney.
Dessert - chocolate chunks, cashews, raspberries and blueberries.
Snack 1 - banana.
Lunch - leftover coconut curry and rice, samosas x2 and tamarind date chutney.
Snack 2 - kiwi and grainless granola.
Dinner - tacos x3: cauliflower walnut ‘meat’ (from brandnewvegan.com), spicy black beans, hash brown, grape tomatoes, corn, red onion, green chili, Veganese (Follow Your Heart), hot sauce and lime.
Dessert - chocolate chunks, cashews, blackberries, raspberries and blueberries.
Snack - banana.
Brunch 1 - whole grain bread, plant butter and hemp seeds.
Brunch 2 - dairy free yogurt (Kite Hill), grainless granola (Trader Joe’s), blackberries, raspberries and blueberries.
Dinner - kung pow fried tofu / olive and sesame oil, high protein tofu, beets, green onion and black sesame seeds with served with rice and veggie spring rolls (Trader Joe’s), kung pow sauce and coco aminos.
In the video:
All of my current cookware and accessories: view the full list.