Okay I have to be honest with you. My meal prep has been really inconsistent lately. 😅 Life gets busy and I kept telling myself I'd do it "next week." But this week I actually did it and I already feel so much better. Here's what I put together on Sunday: • Wild rice • Marinated air fried tofu cubes • A big dense bean salad • Vegetable noodles • Seitan stir fry (recipe testing) • Air fried sweet potatoes • Roasted bell peppers • Chopped vegetables for salads • Cut fruit • 3-2-1 salad dressing The best part is I can mix and match throughout the week. Different combinations every day so it doesn't get boring. Did it take time Sunday? Yes. Was it worth it? Absolutely. I'm not scrambling at lunchtime or defaulting to something quick that doesn't make me feel good. This is literally what I teach and sometimes I need a reminder too. Would this kind of post be helpful for you? Let me know below and I'll keep sharing my weekly prep.

I'm doing something special today. I'm gifting this recipe to the entire community because I just made it this morning and it was too good not to share. This one normally lives in the recipe library, exclusively for our Plant-Powered Kitchen Club premium members. But today? It's yours. Consider it a little love from me to you. 💚 This recipe checks all the boxes: plant-based protein, slow-digesting carbs, and healthy fats to keep you full and energized all morning. No mid-morning crashes. Just steady, feel-good fuel. This is what our premium members get access to inside the recipe library. Dozens of recipes just like this one, built around real whole plant foods, designed to make eating this way easy and delicious. If you've been thinking about upgrading to premium, this is a little taste of what's waiting for you. 👇 [Link to upgrade] Make this tomorrow morning and come back and tell me what you thought. I want to hear from you!

Lately I've been following the half plate method. Half my plate is salad, a quarter is protein, and quarter is whole grains/ starchy veggies. To balance my blood sugar better, I eat the salad first. The salad definitely keeps me fuller too because of all the fiber. Do you follow a half plate method, or is this something you'd want to do as a challenge together?

Today we made Sticky Maple Ginger Sheet Pan with Tofu and Veggies! Such a great class, thank you @Nadia Quraishi for this recipe. Nice to see you, @Gaby Yassinskiy. It was very tasty and delicious! Great recipe.

Today's lunch was a big salad: arugula, spring mix, cucumbers, bell peppers, pumpkin seeds, air fried tofu, the 3-2-1 dressing, and half a pita bread. What plant-based meals have you been eating? Share with us for inspo!