Instead of sharing one day of meals with you guys on Wednesdays, I’ve decided to share what I eat throughout the week. I think this will show a wider variety of food options and give you some more plant-based meal ideas. I already take photos of most of my meals/snacks anyways, so why not!
Let me know if you guys find seeing what I eat over the course of a week more helpful than just one day of meals.
Let’s jump into the food!
Oatmeal and cereal were the stars of breakfast this week. I haven’t eaten cereal in ages, but had a craving for it a couple mornings this week. While the base of my breakfasts are usually the same (oatmeal, chia seeds, fruit, etc.), I do like to switch up flavors and toppings when I can.
Kashi and Bran Cereal topped with banana, blueberries and almond milk
Chocolate zoats sweetened with banana and topped with more banana, cacao nibs, walnuts and peanut butter
Cinnamon oatmeal topped with banana, blueberries, cacao nibs and almond butter
Chocolate Oatmeal topped with banana, cacao nibs, walnuts and peanut butter
Kashi Cereal topped with berries, ground flaxseed and almond milk
Cinnamon Apple Oats topped with more apple, raisins, walnuts and almond butter
Refried beans were my obsession this week. I love the Trader Joe’s Fat Free brand and can’t wait to come up with a similar recipe to make once we’re back in China! I also discovered Sriracha Baked Tofu from Trader Joe’s this week and went through a pack in no time.
Corn Tortillas baked until crispy and topped with refried beans, shredded carrots, salsa, avocado, nutritional yeast and Everything But the Bagel Seasoning from Trader Joe’s
Sourdough Toast smeared with hummus and topped with sliced Sriracha Baked Tofu, nutritional yeast and Bagel Seasoning
A salad of mixed greens, carrots and lemon tahini dressing + baked sweet potatoes and refried beans
Sriracha Baked Tofu + sweet potatoes and tahini + sautéed spinach and mushrooms
Sweet potatoes, refried beans, greens and avocado all topped with Jalapeno Kill Sauce
Some nights we eat dinner with Brett’s parents, but some nights they have outings to attend so we fend for ourselves. When we do eat together as a family, salads almost always happen. Otherwise meals are random leftovers or whatever I’m craving.
Asian Coleslaw Salad, Tempeh and mushroom marinara + Bread
Berry Salad with cherry balsamic Vinegar + Spaghetti Squash topped with marinara, mushrooms and tempeh
Sourdough toast topped with mashed avocado and seasonings
Baked sweet potato + tempeh + sautéed zucchini and spinach all topped with lemon tahini dressing
Vegan Tikka Masala from Trader Joe’s + an un-pictured salad
Breakfast for dinner: Pumpkin Baked Oatmeal + Tofu Scramble + Fruit Salad
Homemade Turmeric Latte
Sourdough toast topped with peanut flour sauce, banana and granola
Iced decaf Americano with a splash of soy milk
Decaf almond milk latte
Dark Chocolate Covered Cherries from Trader Joe’s
All the squares of dark chocolate
I hope you guys enjoyed this hodgepodge of plant-based meals!