Weekly Meal Plan #4 {plant-based}

I decided to go completely plant-based for the month of February. I don’t usually label my way of eating, other than to call it “intuitive eating”. If I want some lean, organic chicken, fish or sharp cheddar, I will have some…in moderation. If my body cries out after eating certain foods, I listen.

My reasons for going plant-based for month include PH balancing my body, improving my gut flora, supporting my genetic make up, boosting my immunity to better fight off the strange viruses and cancer that seems to being hitting many of my family members. Others might prefer a more plant forward way of eating to save the planet, clear up skin, lower blood cholesterol, and even save a dollar.

These delicious meals and healthy snacks are ones I have personally created or tried. Always refer to the Environmental Working Group’s Dirty Dozen list, which helps you decide which fruits and veggies should be purchased organic. When you are incorporating more plants and veggies into your diet, expect to feel more full (yes! plants contain fibre), expect your sugar cravings to dwindle, expect to have more energy and feel lighter.

Meal 1: Thai Rainbow Salad with Sweet Honey Peanut Dressing: I chose a rainbow of veggies (purple cabbage, lettuce, cucumber, cilantro, grape tomatoes, bell peppers), and chopped them all up. In a measuring cup, mix together 2 Tbsp peanut butter, 1 Tbsp tahini, 2 Tbsp honey, 2 Tbsp tamari or soya sauce, a sprinkle of chili flakes, and a splash of hot water. Stir until creamy, adding more hot water, if needed. Toss the chopped veggies with the dressing when ready to eat.

Meal 2: Farmer’s Market Pasta with Walnut Pesto by Pinch of Yum. This dish lets you customize your veggies, and the walnut pesto really couldn’t be easier to make…plus it is some serious brain food with all those walnuts.

Meal 3: One pan Curried Sweet Potato Chickpeas by Minimalist Baker. Who doesn’t appreciate cleaning up only one pan? This dish is hearty and will not leave you feeling hungry. The flavours marry beautifully and the colours!

Snack 1: Banana Zucchini Muffins by Ambitious Kitchen (sub eggs for flax eggs for a vegan option)

Snack 2: The Easiest #dairyfree Oat Milk. This makes a great base and is delicious on it’s own, but feel free to add cacao powder or strawberries for a different flavour. As it’s a month of plant-based eating, it is important to have a good alternative milk for cereals, coffee and cookies 😉

My suggestion: Put these 5 dishes on rotation for the week. Take a day to prep one or more, or as much as you can. Make double, divide it into single serving sizes, and you’ve just mastered meal prep. Have a great week!

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