Line a baking sheet with parchment paper. SNACK: Sweet Potato Fries Preheat oven to 425☏. You’ve reached the midweek stretch! Breakfast and lunch are both in the bag today, thanks to your efforts earlier this week! Enjoy Sweet Potato Fries as a snack or as a side to dinner. SNACK (leftover): Parsley-Lemon Hummus Day 4 LUNCH (leftover): Broccoli and Brown Rice Casserole with Chickpeas Allow leftover pancakes to cool, then refrigerate in an airtight container for use later this week. Serve a few alone or with sliced banana and a handful of fresh blueberries. Cook for 5 minutes or until the pancakes start to release from the pan. Pour ¼ cup batter per pancake onto the skillet. You’ll also be making extra Oatmeal-Date Pancakes to enjoy throughout the week, as pancakes can maintain their flavor and texture for five days when stored properly.īREAKFAST: Oatmeal-Date Pancakes In a blender or food processor combine 1⅓ cups rolled oats 12 chopped pitted dates, 1 cup plant milk, and 1 teaspoon ground cinnamon. You’ll be prepping an extra Potato Burrito Bowl for an easy grab-and-go lunch tomorrow. When it comes to eating plant-based on a tight budget, potatoes are your best friend. Store in an airtight container and refrigerate overnight. PREP FOR TOMORROW: Cook the entire bag of black beans according to package directions. Serve right away or chill before serving. SNACK: Cinnamon Apple Salad In a medium bowl combine 1 cup diced apple, 4 chopped pitted dates, 1 tablespoon raisins, 1 tablespoon chopped walnuts, 1 tablespoon lemon juice, and 2 pinches ground cinnamon. LUNCH (leftover): Hearty Lentil Ragu with PenneĭINNER: Broccoli and Brown Rice Casserole with Chickpeas Store leftover muesli in an airtight container. Serve with a handful of blueberries, 1 sliced banana, and plant milk. Add ¼ teaspoon pure vanilla extract (optional) and 2 pinches ground cinnamon. For dinner, you’ll be whipping up a robust casserole using some pantry staples.īREAKFAST: Homemade Muesli In a nonstick skillet over low toast 3 cups rolled oats, ⅓ cup chopped walnuts, and ⅓ cup chopped raisins 5 to 7 minutes. You’ll get a lot of mileage out of today’s toasted Homemade Muesli, enjoying it twice as a breakfast, once as a topping. PREP FOR TOMORROW: Cook the entire bag of brown rice according to package directions. Refrigerate leftover hummus in an airtight container. Serve with celery sticks (3 stalks sliced in half). Add 1 to 2 tablespoons of water if needed to reach desired consistency. SNACK: Parsley-Lemon Hummus In a blender or food processor combine 3 cups cooked chickpeas, ½ cup packed fresh parsley, 3 tablespoons lemon juice, ½ teaspoon garlic powder, and sea salt and freshly ground black pepper to taste. For dressing, in a blender combine 2 tablespoons walnuts, 1½ teaspoons finely chopped fresh parsley, 1½ teaspoons white wine vinegar or apple cider vinegar, ¼ teaspoon garlic powder, ⅛ teaspoon sea salt, and freshly ground black pepper to taste. LUNCH: Chickpea Pasta Salad with Walnut Dressing In a bowl combine 2 cups shredded romaine lettuce 1 cup cooked penne pasta 1 cup cooked chickpeas ½ cup each diced carrot, celery, tomato, and red bell pepper (save remaining red bell pepper) and 2 tablespoons minced onion. Get your chickpeas cooking while you heat up your breakfast.īREAKFAST: Overnight Oats with Apple Heat prepped oats in a pan (or in the microwave) with a splash of plant milk or water. You’ll be making three recipes, including a Hearty Lentil Ragu that will also serve as lunch tomorrow and a Parsley-Lemon Hummus you’ll enjoy throughout the week. Cover and refrigerate overnight.ĭay 1 is your biggest cooking day, so we recommend starting on a Sunday.
0 Comments
Leave a Reply. |