Keeping it simple this week because healthy eating doesn't have to be complicated 🫶🏻 This week's food prep: • Bell peppers sliced • Cabbage & cucumber salad • Steamed lentils • Roasted red potatoes • Marinated tofu • Homemade parsley pesto • Homemade Thousand Island dressing • Falafel for the freezer • Raw date brownie bites —because balance 😆 A couple of hours in the kitchen today means I can throw together quick and easy nourishing meals all week without overthinking it 🫣 Food prep doesn't have to mean spending all day cooking or filling your fridge with dozens of containers. A handful of simple staples can make healthy eating so much easier when life gets busy. What's on your food prep list this week? 🌱

Be honest — have you ever had a zero prep weekend and just decided to wing it? Because that's where I am sitting today! I put my phone down Friday evening and did not pick it up until this morning and I have absolutely zero regrets about that. 📵😂 It also means that yesterday's Sunday prep session was—nonexistent. 🫠 So here's what I actually did today instead: 🟠 Sweet potatoes — precooked and ready 🍚 Sushi rice — small batch done 🫘 Chickpeas — soaking because falafel is happening and I refuse to skip that 😂 🌿 Lentils — soaking. Two plans for these — @Kate Galli scrappy lentils (lentils and vegetable broth cooked slowly until the water evaporates) because that recipe lives in my head rent free, AND some steamed ones to throw on salads all week to mimic TJ's version because @Devyn Price said they are a must have! I'm also blending up some more aquafaba mayo! I made a batch this weekend for a plant-based potato salad for our family reunion / birthday celebration AND it was an absolute banger recipe!!!!! Best. Mayo. Ever. BEST plant-based potato salad I have eaten. And that is IT. That is the whole prep. 😂🌿 Here's the thing though — it is HOT. And when it's hot I don't want to cook. Nobody wants to cook. So this week I am living off fruit and salads and I am completely at peace with that decision. Here is a QUICK AND EASY salad option: 1 can chickpeas (save the aquafaba for MAYO 😆) 1 carton baby tomatoes 1 English cucumber ½ red onion 2 tbsp balsamic vinegar 1 tsp avocado oil Everything bagel Combine, chill, and enjoy! I could eat this everyday! For extra protein, sometimes I add in a block of Trader Joe's sriracha tofu OR a can of black beans! Sometimes whole food plant-based eating looks like an elaborate Sunday prep session with six courses planned. And sometimes it looks like sweet potatoes, chickpeas, and a fruit bowl. 🍉 Both are valid. Both are nourishing. Both count. 🌿 What are YOU eating this week? Tell me everything! 👇

If you're living a plant-based lifestyle, you know the magic isn't always in having a meal plan. FOOD PREP is my true love language! Sometimes it's having a fridge full of simple, healthy foods ready to become whatever sounds good in the moment. 🌿 So tell me...are you a meal planner or do you just wing it and hope for the best? 😂 Here's the thing. I prepped like an absolute queen this morning AND I have zero dinner plans. Zero. None. And I could not be more at peace with that. 😂🌿 Here's what's already handled: 🍚 Brown rice — done 🥔 Red potatoes — done 🟣 Purple sweet potatoes — done 🍅 Roasted tomatoes — done 💜 Beet hummus — made and honestly stunning 🍫 Chocolate hummus — because obviously 😂🤍 Creamy tofu and white bean sauce — THIS one is the secret weapon this week! That sauce deserves its own moment. It's a basic creamy base that I can turn into literally anything at the drop of a hat. Thousand Island. Sriracha ranch. Green goddess with avocado swirled in. One sauce. Infinite possibilities. That's the kind of plant-based cooking I live for. 🌿 Also prepped and ready to go: 🧅 Onions peeled 🫑 Mini peppers and broccoli cutc🥦 Brussels sprouts ready 🥒 Zucchini ready🌿 Asparagus ready 🍓 Strawberries in a mason jar — pro tip by the way. Want your berries to last longer? Mason jar. You're welcome. 😄 And I made my absolute favorite little side salad — cucumber, red onion, tomato and dill vinegar. Scrumdiddlyumptious is the only word. 😂🌿 Oh and mushroom jerky is happening later today because I cannot stop making it. 🍄 and I haven't had any in like 2 weeks! It's matinating as we speak. Guys I was in the kitchen for a solid 90 minutes. That's it and my entire week is READY! 90 minutes just saved me from bad decisions and HOURS of cooking! Now here's the thing about this week. My oldest daughter and her family are coming into town. Little Penelope Grace turns ONE on Thursday. 🎉 My mom is coming in from Montana. We have a huge birthday barbecue double celebration on Saturday for the whole crew.

Sunday prep is DONE! Here's what's handled: 🥔 Potatoes — done 🟠 Sweet potatoes — done 🍚 Basmati rice — done 🧅 Onions — peeled and ready 🫑 Peppers — sliced 🍅 Baby tomatoes — roasted and honestly dangerous because I keep eating them straight off the pan 😂 🥒 Zucchini — washed 🫘 White beans — soaking Oh and my garlic tofu ricotta base dip? NAILED IT. Obsessed. 🫣🌿 The fruit counter is STOCKED this week 🍌🍓🍈 Bananas galore. Berries. Melon. And then I went a little wild and grabbed some tamarind AND durian because apparently I love chaos. 😂 If you know durian you know. If you don't — stay tuned. 👀 This week I am eating raw until 4pm every single day. Fresh fruit, smoothies, salads, always juice. My body just feels better this way — lighter, cleaner, more energy. By dinner I am ready for something warm and satisfying and honestly the contrast between the two makes both feel even better. 🌿 Here's what's coming out of my kitchen this week: 🫘 Matpe Bean Fritters with Twice Baked Sweet Potatoes — crispy, filling, and I am SO excited about this one 🤍 Something with white beans — I don't know what yet but it's going to be amazing. Stay tuned. 🌮 Jackfruit Tacos — because it's that kind of week 🥔 Loaded Mashed Potato Bowl — the comfort food classic. Never gets old. Several of these recipes are landing in the classroom this Saturday. What are YOU eating this week? What's one thing you prepped this weekend that made you feel like you actually have your life together? 😂 Drop it below!

What's one plant-based food you've been totally obsessed with lately? Drop it below — Mine is tofu ricotta & I cannot stop putting it on everything. 🫣 My Sunday prep is DONE and I killed it this week. Here's what I handled: 🥔 Golden potatoes — baked 🟠 Orange sweet potatoes — baked 🟣 Japanese sweet potatoes — baked 🍚 Short grain brown rice — steamed 🧅 Onions — peeled and prepped 🫑 Red peppers — sliced 🧀 Tofu Ricotta — double batch this week 🤸‍♀️ 🫘 Chickpeas — soaked —> sprouted —> falafel magic later today, popping in the freezer for easy access all week 🌱 Soybeans — soaking and about to be sprouted. I have no idea what I'm making with these yet and that's half the fun. 😂 🌿 Split Matpe beans — soaking. Also a mystery. Looked fun. Stay tuned. 🍮 Sweet potato chocolate pudding — coming later today 🧋 Chia seed pudding — already in the fridge 🍦 Chocolate WHITE POTATO ice cream — in the freezer and I am unreasonably excited about this. Trying it today, probs. 👀 And honestly. Hands on time for all this prep yesterday was just over an hour! The oven and steamer did most of the heavy lifting! I used to say I just don't have time. Yeah I did. Yes I do. Here's what's on the dinner menu this week: 🍝 Vegan Spaghetti — a classic 🌶️ Buffalo Tofu Bowl — crispy and saucy 🥙 Loaded Hummus Bowl — one of my favs 🍄 Stuffed Ricotta Mushrooms — filled with my tofu ricotta, served with mashed potatoes and baked tofu. This one is going to be GOOD. 🍣 Sushi Rolls — I bought a kit hahaha I am OVER THE MOON excited for these! For fruit this week I am going full smoothie queen mode. 👑 I have a mountain of frozen fruit to use up and I am not wasting a single piece. Fresh I grabbed a watermelon, a bunch of baby bananas — my absolute favorite — and I scored seeded grapes!!!! Half to make my belly happy! The rest I am slicing in half and throwing in the dehydrator to make my own little raisins. 🍇 Yes. Homemade raisins. From fancy seeded grapes. Because why not. 😂 Later this week I'm also picking up a flat of mushrooms for homemade mushroom jerky AND I'll be whipping up either black bean brownies or chickpea brookies — haven't decided which one yet but either way my sweet tooth is covered!