vegan chili in bowls with corn tortilla chips sour cream avocado jalapeno and cilantro on wood table

Here’s what’s on the menu this week!

Breakfast:  Loaded baked potatoes with tofu scramble, broccoli, and cashew cheese

Lunch: Chickpea fesenjan from Minimalist Baker’s Cookbook

Dinner: Instant pot veggie chili with quinoa from Show Me the Yummy


Check out this week’s meal prepping process on my instagram!