Meal Plan: Week of May 14

Healthy meal plan and weekly food prep for the week of May 14, 2017.

It feels so good to be back to a regular schedule and food prep. With both B and I traveling the past few weeks I’m happy to just have us both be home for awhile! Here’s a look at our plant based meal plan for the week ahead!

Food Prep:

  • Smoothie Packets–> for breakfasts
  • Vegan Chocolate Cupcakes–> for desserts
  • Sliced vegetables–> for dinners
  • Pineapple chia seed pudding–> for snacks
  • Quinoa salad–> for Mother’s Day brunch + leftovers for lunches for the week

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This Week’s Dinner Menu:
Sunday: Vegan Lasagna
Monday: Spinach and artichoke stuffed mushrooms
Tuesday: Tacos with peppers and lentils
Wednesday: Stir-fry with noodles, broccoli, peppers
Thursday: Buddha Bowl with beans and sweet potato
Friday: Out

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Shopping List:

  • Broccolini + Broccoli
  • Peppers
  • Avocado
  • Onions
  • Carrots
  • Zucchini
  • Green onions
  • Frozen Spinach
  • Frozen berries
  • Oranges
  • Mushrooms
  • Pineapple
  • Tomatoes
  • Strawberries
  • Blackberries
  • Olives + Artichoke hearts
  • Taco shells
  • Soba Noodles
  • Kombucha
  • Coffee
  • Tomato Sauce
  • Hemp Seeds
  • Tofu
  • Cashews
  • Quinoa
  • Brown Rice
  • Sesame Sticks
  • Coconut Flakes
  • Sun dried tomatoes
  • Brown rice lasagna noodles
  • Tortilla chips
  • Vegan bread

Healthy Meal Plan | Britt's Blurbs

*My shopping list does not include everything needed to make the above meals. Just what ingredients I needed and items for other meals and snacks.

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