Meal 1: I like to roast a big tray of veggies once a week and use them in dishes like this easy Curry. Chickpeas, spinach, sweet potato, cauliflower and tomatoes are some of my faves. I added in tofu and served it all in coconut rice with lime and cilantro. Oh my. Leftovers usually end up in a wrap the next day!
Meal 2: I made a triple batch of these Gluten-free Oat Flour Waffles and froze them for the week. When you’re ready for one, just pop it into the toaster, add your berries, shredded coconut, and all the delicious maple syrup.
Meal 3: This decadent vegan lasagna had me at cashew cream sauce.
Snack 1: I made these Feel Good Zucchini Muffins last week and I promised I would post the link. I couldn’t wait to share this recipe with you because you whip up the batter in a blender, the muffins are packed with fibre, and they’re super moist. I absolutely LOVE this recipe.
Snack 2: My favourite Maple Walnut Chickpea Blondies made it on to this week’s meal plan, this time I sprinkled in some dairy-free chocolate chips for good measure.