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Meal Plan // October 6, 2021

meal plans Oct 04, 2021
10-6-21 Meal Plan

Another week, another meal plan! What's on your dinner menu this week? Get a sneak peek at what we're serving up to our Batch Cooking Club members in our new plan (coming Wednesday) and let it inspire your menu. With our done-for-you meal and prep plans, we aim to take the thinking out of dinner. Whether you're a member or not, you can use our plan preview as inspiration for what to plug into your meal plans. Use our free planner to get started on next week's meal plan today!



Plan Preview

Our members receive a new meal plan every Wednesday morning so they have time before the weekend to finalize what else they're cooking for the week, grocery shop, and meal prep by Sunday. 


Here's a peek at next week's menu:


Chickpea Tuna Pita Pockets 

Easy Homemade Ramen

Vegan Nicoise Chopped Salad

Yellow Split Pea Dal with Kale


This menu is full of savory soups and stews and hearty salads. Depending on how many you're serving, the Yellow Split Pea Dal will yield plenty of delicious leftovers for lunch the next day. Our Easy Homemade Ramen is comfort food at its best and I love how quick it is to make. Get the recipe here.


We've doubled up on our Vegan Tuna this week to make two separate meals: the Vegan Nicoise Chopped Salad (new this week!) and our Chickpea "Tuna" Pita Pockets. The chopped salad is loaded with lots of veg, but it also packs a protein punch with cannelinni beans AND the chickpea tuna. From radishes and beets to green beans, tomatoes and potatoes, this is not your ordinary dinner salad. 


As the only vegan in the house, I've included suggestions in the plan for all of these recipes to please non vegans so that you can close your "restaurant kitchen" and all eat the same meal. 


All of the recipes drop Wednesday morning. Not a member? Try us for $1 here.


Making it Happen 

In addition to this done-for-you meal plan, we also include a step-by-step prep plan to speed up dinner during the week. If you're following our plan, here's what you can look forward to batch cooking on the weekend:


Dijon Shallot Vinaigrette: This salad dressing gets drizzled on our Vegan Chopped Nicoise Salad but I recommend doubling the recipe and using it throughout the week on your dinner salads and lunch bowls. Batch once, eat twice (or more!).


Miso Glazed Tofu: This is going in the Easy Homemade Ramen but you could also save yourself some time and swap store-bought baked tofu.


Vegan Tuna: New this week, this recipe tastes like the real thing thanks to a not so secret ingredient: nori. It's more bang for your batch too since we're using it in two meals this week.


Yellow Split Pea Dal with Kale: This is another comfort food meal. (Fall is giving us the vibes.) We're prepping the whole thing on the weekend, and then adding the kale right before reheating to serve. Get the recipe here.



I hope you have a delicious week!


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