Join the Club

WELCOME TO THE

blog

Meal Plan || November 24, 2021

meal plans Nov 22, 2021
Meal Plan || November 24, 2021

Happy Meal Plan Monday! I'm excited to share another sneak preview at one of our upcoming member menu and meal plans! This week's round up of recipes includes Latin, Italian and Asian flavors. We've also got a Fall inspired burger that is loaded with layers of flavor. Are you juggling vegans and non vegans in your family? We've got you covered with ideas for adapting each recipe so you can feed your family with one meal. You're welcome!

  

Take a peek at the menu and prep plan below before they drop in our membership library on Wednesday. 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:

 

Frijoles de Olla with Chopped Mexican Salad

 
Garlic Herb Risotto

 
Orange-Ginger Tofu Sheet Pan Bowls

 
Red Lentil & Butternut Squash Burgers with Caramelized Onions & Garlic Herb Sauce

 

I like to mix up the cuisines and flavors in our menus each week so you're always getting something new. This week's risotto dish is a nod to my Italian roots and uses our Garlic Herb SauceI also used it in the lentil and squash burgers because I love to come up with multiple ways to use one batch recipe.

 

I'm still obsessed with sheet pan meals, so I've got another recipe in that category this week. This time, it's Asian inspired and includes a tangy, crispy tofu that you won't be able to get enough of.  The Frijoles de Olla are a recipe that my mom made me as a kid that still feels like home and is the ultimate comfort food. I'm pairing it with a Mexican inspired salad to round out the "soup and salad" dinner night theme.

 

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 each night. 

 

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:

 

Cilantro Pepita Dressing: This creamy dressing is getting drizzled all over our Chopped Mexican Salad but do yourself a favor and make a double batch. It tastes great on tacos and is a zippy dip for veggies.

  

Frijoles de Olla: The yield for this recipe is A LOT so consider yourself forewarned! When I was a kid, my mom would make a huge pot of these beans and we'd eat them throughout the week with everything. I like them soupy and love sipping the broth, but you can also drain them for just a cup of beans.

 

Garlic Herb Sauce: This recipe is getting stirred into risotto and drizzled onto burgers this week. It's a great staple sauce to have on hand to add a little something extra to whatever you put it on, whether that's a plant-powered protein, veggies or grains.

 

Red Lentil and Butternut Squash Patties: This is the centerpiece of our burgers this week and we're making dinner quicker by making them ahead of time.

 

We're also making a batch of brown rice and caramelized onions to speed up dinner during the week. All of the above in just 2 hours with our step-by-step prep plan.

 

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

 

Wishing you a delicious week!

 

 

 

Want a taste?

Try our membership for $1.

Try us!

Join our community!

Sign up and receive our coveted batch cooking planner and get recipes, resources and more.

If you want to stress less and connect more over dinner, it's for you.

WE'LL NEVER SEND SPAM OR SHARE YOUR INFORMATION.