Part of my ongoing quest to enjoy a plant-based diet means, duh, steering clear of meat and dairy. I have also stopped buying convenience foods: frozen meals (no more Lean Pockets for this gal), most processed foods (was never a big Velveeta fan anyways) and packaged soup (this tomato soup has become a mainstay). No big deal, it’s been easier than I could ever imagine (except when eating out, of course. Or when hungover). But that’s not to say it’s requires no effort. I have my pantry staples, I buy fresh veggies as needed but all this amounts to is eating a whole lot of the same thing (how much of my goddess bean salad can I really eat? A lot actually). This is when the glorious meal planning comes in. 

This week I figured I’d be eating four lunches and four dinners at home and two lunches at the brewery. I’m a fan of leftovers, lunch for dinner, breakfast anytime, etc., so this should be easy right? 

The usual suspects
tomato soup (awesome hot or cold)
buffalo “chicken” wraps
tofu-soyrizo scramble

Brewery favorites
chickpea cutlets
tofu-dill salad sandwiches

Something new
curried tempeh mango salad sandwiches
asparagus & sundried tomato frittata
chickpea salad wrap

I’m hungry just thinking about it.