Breakfast: This is my ride-or-die breakfast when I can’t eat oatmeal or smoothies anymore – Sourdough bread of some sort (I used sourdough rolls this week though you could also substitute an english muffin, bagel or slice of sourdough. The link is the same youtube video I’ve shared about 100x. Sorry about that!) with miso hummus and everything but the bagel seasoning (I’m a big miso fan but not a big tahini fan so this recipe was a win for me); 2 fried eggs (substitute hard boiled if you need to make them ahead of time) with just the tiniest bit of Tessamae dairy free dressing drizzled on top; and an orange. Sorry no picture! I had it four days in a row and I was certain I took pictures but alas, here we are! I’ve shared VERY similar pics in the past, though,

I don’t know why I love this meal so much. I guess it just hits that savory and sweet combo.

Lunch: Butternut Squash, Chickpea and Lentil Moroccan Stew with basmati rice. When you’re vegan, it’s always difficult to find new and exciting recipes to try. I was skeptical of this dish having had chickpea stew a number of times. The spices, namely the cinnamon and turmeric, are so yummy and warm, though! I paired this with some basmati rice. Full disclosure though, it makes more than 4 servings! Pairing it with rice I got closer to 7. I would imagine without rice it would be between 5-6. It’s really hearty! Also, I swapped out the butternut squash for sweet potatoes because that’s what I could find package free in my grocery store.

Dinner: Work Week Lunch’s Salmon Teriyaki Poke Bowl (except I substituted tofu for salmon). So, I don’t have a recipe to share with you for this because Talia, the owner of WWL, released several top recipes last year as a one week special. I saved them and have been slowly trying them throughout the year. To replicate this without her recipe (though I highly suggest you follow her on IG for Meal Prep inspiration and other free recipes), I would marinate your tofu in your favorite bottled teriyaki sauce (she makes her from scratch and it’s Yummy!) for about 20 minutes. Sautee your marinated tofu in a pan. To assemble your bowl, use noodles/grains as your base (I used a combo of bow ties and mini shells #usewhatyouhave). Toss with a little of the teriyaki sauce. On top of the noodles, add your fav poke bowl ingredients + your sautéed tofu. For my toppings I chose- cucumbers, carrots, quick pickled red onion, mango and roasted edamame. You could also add avocado, red peppers, wanton strips, greens, etc. Basically, anything you want! To keep it a little healthier, I always make sure I have more vegetables and protein than pasta, though. That’s just my preference.

Snacks: Double Chocolate Banana Bread. This bread was so good! I warmed it and then added a little peanut butter. SO good. For the chocolate chips, I swapped them for 1/2 cup of chopped up Tony’s Chocolate Bar. Tony’s had a promo to bring awareness to slavery in chocolate and was selling their version of well known chocolate bars like Kit Kats or Twix. I bought both because I like Tony’s and I like Kit Kats and Twix but the Tony’s version was almost inedible! I was so disappointed. The ‘caramel’ wasn’t caramel at all but bits of toffee mixed in. It was also way, way to sweet. And I almost NEVER say that. Because I couldn’t eat the bars straight, I chopped up some of the “twix” bar and added it to the bread instead of chocolate chip. It was much more edible when baked into banana bread!! Just a good hack if you have some extra chocolate laying around after easter or any holiday!

**Honorable Mention** I usually meal prep enough to get me through Friday or Saturday and then try to use what I have to get through the weekend. I have to give a shout out to this #usewhatyouhave recipe because it turned out really well and it’s a good Friday Night meal.

sourdough discard pizza dough and “use what you have” veggies: This recipe was 100% based of what I needed to get rid of in my fridge. I had some fresh sourdough discard and veggies that needed to be used! It ended up coming out really tasty, despite the fact that it had sugar snap peas on it. Who knew??!

For the crust, I used the Sourdough Discard Pizza Dough recipe from Zero Waste Chef. The recipe can be chilled in the freezer or frozen. As it makes 2 crusts, I used one and froze the other. If you are cracking open some pizza sauce for this recipe and don’t want it to go bad, you could pop that in the freezer too so your crust and sauce are ready the next time you have vegetables going bad. The crusts are on the smaller side, or I’m just really bad at stretching pizza dough. I got 4 large slices out of the crust. If you are meal prepping, you could make the pizza ahead of time and pair it with a side salad throughout the week.

This particular pizza athad BBQ sauce (I’m not a tomato sauce fan), roasted mushrooms, caramelized onions, red peppers, snap peas (I know, weird but it’s what I had!), a tiny bit of vegan cheese I had kicking around and nutritional yeast. It was surprisingly really good!

St. Patrick’s Day is next weekend. Are you guys planning anything special?