Here’s what’s on the menu this week!
Breakfast: Festive fruit and yogurt parfaits
Lunch: Loaded rice bowls with bok choy and a ginger peanut dressing
Snack: Bananas and peaches
Dinner: Veggie tostadas with homemade refried black beans and cashew cheese sauce
And for your Fourth of July plans, check out this festive cashew cheesecake with raspberries and blueberries. I adapted it from The First Mess’ Raw Raspberry Cheesecake in her cookbook.
Here is the video on what I did to meal prep these meals 🙂