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I do much better at staying on track when I plan and prepare my meals ahead of time. Ideally I do meal prep on Sunday but it happens when I can fit it in. Since October I've been getting a CSA box from New Earth Farm here in Virginia Beach so I've planned my meals off of what was in my box. This week I had lots and lots of greens so I decided on sautéed greens and I used Pinterest to find a new one with Kale. Here’s what I made this week: • Overnight Blueberry Oats • Chickpea cauliflower curry with brown rice (or quinoa) • Beans, greens & quinoa • Red lentil & Kale stew w brown rice (first time trying this one & it's good!) • Smart ground tacos w beans, brown rice & lettuce shells I had most everything I needed on hand already. I'll try and describe my flow some as I go along, but there really is no method to my madness. I pull all of my ingredients out first, then I chop all of my veggies, then I drag out all of the pots and pans that I'll need, and then stuff starts flying. It doesn't have to be pretty, right? Blueberry Overnight Oats: I really just winged it and they turned out really yummy. • 1/3 cup oats • 1/2 soy milk (or your favorite non-dairy milk or water) • Stevia to taste • 1/8 tsp vanilla • 1tsp chia seeds • frozen blueberries, about ½ cup (I used leftover frozen blueberries from when we went picking this summer, soooo good!) • Add all ingredients to a mason jar and mix well. I made 4 portions. Stick in the fridge and grab it in the morning, no fuss at all :-) (I like mine pretty thick, add more liquid if you don't)


Chickpea Cauliflower Curry: I’ve made this recipe more than probably any other in the 2 years that I’ve been vegan. I love it and it’s easy. It goes into the rotation at least once every 6 weeks. Go HERE for the recipe

Beans, greens and quinoa: I had all sorts of greens in my CSA box this week… Kale, arugula, bok choy and a bunch of other stuff I didn’t really recognize, but I love sauteed greens so I just got crazy and threw them all together. I started with sauteeing an onion with just enough veggie broth (Tip: I chopped a HUGE onion and used it for the curry, greens and the lentil stew) While the onion was cooking I tore the greens off the stems and threw them in. And then I just let them cook until they wilted down a bit, maybe 10 minutes if that (I had all of the burners going so it was sort of controlled chaos). When they were done I added the greens, cooked quinoa (cooked according to package instructions) and 1/3 of a can of beans. Kale and Lentil Soup: This was so good! I made it pretty thick so it felt like a stew, served with brown rice. It was my first time trying it and it’s definitely going to go in the rotation. I found it by searching red lentils on Pinterest. Go! Make this now. Go HERE for recipe Smart Ground Tacos: These are a hit at my house. Just prepare the Smart Ground according to package directions and add taco mix plus a little bit of water and cook for 5-10 minutes or so to incorporate the flavor. (These are the veggie crumbles that are available where I shop, but there are lots of yummy options out there!) I make my own taco seasoning because it's just so much tastier. Combine the following for one batch of taco seasoning: • 1 tbsp chili powder • 1 1/2 tsp cumin • 1 tsp salt (I used 1/2 tsp this time and it was still perfect)] • 1 tsp pepper • 1/2 tsp paprika • 1/4 tsp onion powder • 1/4 tsp garlic powder • 1/4 tsp oregano • 1/4 tsp crushed red paper flakes (I left these out this time, my toddler doesn't like the heat)


I hope this might help give you ideas for your meal planning... Please feel free to ask any questions- I've learned a lot just by writing it all down here. I will take better pictures and keep track of my flow in the kitchen more next time.


#meal #prep #vegan #health #recipes

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