Weekly Meal Prep Ideas with Epic Granola Bowls

vegan and gluten free granola bowl with berries and peanut butter in white bowl being held

Here’s what’s on the menu this week!

Breakfast: Epic Granola Bowls featuring my favorite Granola Recipe

I like to bulk up this granola recipe by also adding hemp seeds, chia seeds, pepitas, sunflower seeds, and dry quinoa.

Lunch: Veggie Dal Leftovers with added Sweet Potatoes over Brown Basmati Rice

I didn’t have enough leftover dal (frozen from last week) to last me for the upcoming week so I roasted up a couple diced sweet potatoes to make the dal go a lot further and it worked! Taste test approved too 🙂

Snack: Peaches and Seedy Nut Butter

Dinner: Breakfast Tacos

For the week, I cooked up a large batch of tofu scramble with tons of veggies (I used a frozen vegetable medley and frozen spinach), taco seasonings, and tamari along with the cashew cheese sauce. Daily, I’ll prep avocado, tomatoes, and cilantro.

 

meal prep collage with granola bowls, sweet potato coconut curry, peaches and nut butter and tofu scramble tacos

Here’s a video on how I prepped these meals:

 

 

Weekly Meal Prep Ideas with Taco Salad

vegan meal prep collage featuring quinoa porridge, veggie dal, peaches and nut butter, and taco salad

Here’s what’s on the menu this week!

Breakfast: Quinoa Porridge with nuts, seeds, and berries

Lunch: Veggie Dal over Brown Basmati Rice adapted from Oh She Glows

Snack: Peaches and Seedy Nut Butter

Dinner: Taco Salad (seriously amazing!)

Check out this Taco Meat Recipe using sun-dried tomatoes (try pepitas to make it nut-free). I also made a quick salad dressing using hummus and a squeeze of lemon.

 

Here’s a video on how I prepped these meals:

 

Weekly Meal Prep Ideas with Ramen

vegan and gluten free ramen with carrots, tofu, avocado, green onion, and sriracha

Here’s what’s on the menu this week!

Breakfast: Chia Seed Pudding Parfaits with berries and granola (this recipe will be featured in my One Month Meal Prep Guide)

Lunch: Loaded Lentil Bowls with hummus, salsa, avocado, crackers, and green onion (this recipe will be featured in my One Month Meal Prep Guide)

Snack: Energy Bites and Bananas

Dinner: Spicy Ramen with Tofu adapted from Pinch of Yum

Gluten-free ramen noodles come from Lotus Foods

 

vegan meal prep collage featuring chia seed pudding with granola and berries, loaded lentil bowls, energy bites and banana, and ramen

 

Check out this video on how I prepped these meals:

 

 

Five Day Meal Plan

girl holding piece of paper saying "free five day meal plan" in front of brick wall

It’s finally here!!

If you’ve been wanting to get started with meal prepping, this is it!

There’s no better time than now and I’ve got the perfect starter kit for you!

I’ve compiled my three favorite breakfast, lunch, and dinner recipes into this amazing meal plan.

Each recipe gives you five days worth of food that you can enjoy throughout your busy week.

You’ll not only get one recipe for each meal but also five different ways you can prepare it – if you don’t want to eat the exact same thing every day, you don’t have to!

It’s super easy to follow and the recipes are simple, affordable, and delicious.

Download it for FREE here!

 

Here’s what people are saying:

screen shot of five day meal plan comment

screen shot of five day meal plan comment

Sample page

 

bake oatmeal with five different ways you can make it in bowls with words

Download my FREE Five Day Meal Plan here!

 

Meal Prep Monday featuring VEGAN KETO

vegan keto meal prep collage with PB coconut milk smoothies, overnight oats using hemp seeds, keto vegan chili, kelp noodle salad, and coconut red curry

Here’s what’s on the menu this week!

Breakfast: Overnight oats using hemp seeds (recipe from Healthful Pursuit) and PB Smoothies (recipe adapted from Wholesome Yum)

Lunch: Walnut veggie chili (recipe adapted from Abbey’s Kitchen)

Snack: Simple kelp noodle salad with fresh tomatoes and mashed avocado

Dinner: Red coconut curry (recipe adapted from Ruled.Me)

Vegan Keto

The ketogenic diet is a high-fat, low-carb diet created for medical purposes (read more here) to help control seizures in some people with epilepsy. It is prescribed by a doctor and monitored by a dietitian. It was not intended as a “quick fix” for weight loss.

I get a lot of questions about this diet and although I am not a personal proponent of diet trends (I prefer sustainable, lifestyle adaptations), I wanted to create a weekly vegan keto meal prep template that would help answer some questions. And let’s be honest, people like to experiment with their diet!

This meal prep isn’t perfect and it by no means follows the keto limitations perfectly but it’s close.

If you want to see how I meal prepped these meals, check out my video!

 

 

Meal Prep Monday with Energy Bites

meal prep collage featuring energy bites, green smoothies, kale and quinoa bake, hummus and crackers, tofu scramble with avocado toast

Here’s what’s on the menu this week!

Breakfast: Energy bites with green smoothies

Lunch: Kale and quinoa bake with butternut squash and homemade cashew parm from Minimalist Baker’s Cookbook

Snack: Hummus and my favorite GF crackers

Dinner: Veggie tofu scramble with avocado toast

Here’s a video on how I prepped these meals:

 

 

Now my fridge and I are ready for the week!

 

vegan meal prepped fridge organization

 

Meal Prep Portion Sizes

his and hers burrito bowls

I used to portion out my prepped meals so that I always got less food than my husband.

Too often, I would end up hungry throughout the day, knowing that I was not giving my body enough fuel.

I recently came to the realization that I need portion out my meals according to what I need and what best suits me and not compare myself to those around me.

Each day is different. On some days I eat more than others and that’s okay!

With that being said, tonight I ate a satisfying portion of this burrito bowl, which just happened to be the same portion as my husbands 🙂

 

Meal Prep Monday with Loaded Baked Potatoes

his and hers baked potatoes collage with greens and black beans in meal prep containers on white backdrop

Here’s what’s on the menu this week!

Breakfast: Muesli with berries, nuts, and seeds

Lunch: Loaded baked potatoes (sweet or russet) with sauteed greens, black beans, and a green goddess sauce

Dinner: DIY hempe sandwich board with cheese, avocado, and tomato

 

meal prep with muesli, baked sweet potatoes, and DIY hempe sandwich board on dining room table

Here’s a short video on what I did to meal prep these meals. The theme this week is easy!

 

 

Keeping up with this fridge organization, one week at a time 🙂


meal prepped fridge organization

 

Meal Prep Monday with Quinoa Bowls

quinoa with edamame, carrots, red bell pepper, cilantro, cashews in meal prep containers with muffins and peaches

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

 

vegan meal prep with veggie tofu scramble and potato wedges, banana nut muffins and peaches, loaded quinoa bowls, and rice and bean casserole

 

Watch this clip to see how I meal prepped these meals 🙂