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