Here’s what’s on the menu this week!
Breakfast: Veggie tofu scramble with potato wedges
Snack: Peaches and banana nut muffins adapted from Minimalist Baker
Lunch: Loaded quinoa bowls with shredded carrots, red bell peppers, edamame, cashews, and cilantro
Dinner: Rice and bean casserole adapted from Oh She Glows “Tex Mex Casserole” in her cookbook
Watch this clip to see how I meal prepped these meals 🙂