Post Travel Meal · Plant-Powered Kitchen Club

Post Travel Meal

I was traveling this past week and was in the lovely country of Colombia 🇨🇴. I'll be sharing more on that soon.

I came back yesterday after an overnight flight, so I was pretty tired. Luckily I had a tofu burrito in the freezer that saved me in the early morning hours.

Before I crashed for a nap, I pulled up my 20 by 8 method ingredients list (if you're in the 30-Day Plant-Based Reset, you know exactly what I'm talking about!), figured out what I needed, and ordered groceries for delivery, just enough to get me through a few days.

When I woke up around lunchtime, I cooked with what I already had on hand. I had tofu in the fridge and lentils in the pantry, which meant I had everything I needed for a real, nourishing meal even without a grocery run. And I also wanted some salad, so I was glad those groceries were on their way.

This bowl came together really quickly: lentils with spinach stirred in, my go-to 3-2-1 dressing (find it in the recipe hub), and my tofu marinade (also in the recipe hub). I didn't even marinate the tofu this time, just cubed it, tossed it in the marinade, and air fried it. For the rice, I used one of those microwave packets because I was tired and honestly there's no shame in that. I mean it was organic at least!

This is exactly the kind of meal I want you to feel confident making: high protein, loads of fiber, a ton of plant diversity, and it all comes together without much effort or planning. Sometimes the best meals are the ones you throw together when you're running on empty.

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