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: