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    No- Cook Meal Prep Sunday

    The meal prep “theme” was inspired by the fact…that I couldn’t use my stove this weekend!

    We couldn’t use our stove because it had to be moved for backsplash tiling to be done (which I had the hardest time picking out – anyone else?) We couldn’t move it back yet, as the tiles were just grouted…but here we are with the perfect oppotunity for a “No Cook Meal Prep Sunday”!

    Check out my recipes below and watch me make them on Youtube below!

    Italian Veggie Pasta Salad

    • Servings: 4
    • Difficulty: Very easy
    • Print

    Ingredients

    • 2 cup cooked “ready made” pasta (I love the one by Barilla!)
    • 1 large red onion
    • 1 cucumber, chopped
    • 1 pint of cherry tomatoes, chopped
    • 2 cups of chickpeas
    • Dressing of choice – I chose Italian Dressing


    Directions


    1. Mix all of the ingredients together and top with chosen dressing. Enjoy!

    Bento Box with Granola Bars

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients

    • Individual hummus containers
    • 2 cup crackers
    • 2 cup sugarsnap peas
    • 2 cup baby carrots
    • 1 cup dates
    • 1/4 cup maple syrup
    • 1/4 cup almond butter
    • 1 cup almonds
    • 1.5 cup oats
    • 0.5 cup dried fruit


    Directions


    1 .Portion hummus, crackers, snap peas and carrots into bento box.
    2. To make the granola bars, first process the dates in a food processor, for about one minute.
    3. Place oats, almonds and dates in a large mixing bowl – set aside.
    4. Warm maple syrup and almond butter in a bowl, placing it in the microwave for 45 seconds to one minute. Remove from the microwave. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
    5. Once thoroughly mixed, transfer to an 8×8-inch baking dish. Press down firmly until uniformly flattened.
    6. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
    Remove bars from pan and chop into 10 even bars

    Avocado Bean Sandwich

    • Servings: 4
    • Difficulty: Very easy
    • Print

    Ingredients

    • 8 smaller slices of Rye bread
    • 1 large red onion, chopped
    • 1/2 cup guacamole
    • 2 cups of white navy beans, rinsed and rained
    • Green leaf lettuce


    Directions


    1. Mash the white navy beans in a bowl with a potato masher. Mix in guacamole and chopped red onion. Store topping in a seperate container and assemble on rye bread with green leaf lettuce, just before eating. Enjoy!

    Berry Overnight Oats

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients

    • 2 cups rolled oats
    • 1/4 cup flax seeds
    • 2 cups almond milk
    • 2 cups greek yogurt/dairy free yogurt
    • 2 cups frozen fruit
    • 1/2 cup almonds

    Directions


    1.Mix the oats, chia seeds, almond milk, greek yogurt together and top with the frozen berries and almonds. Enjoy!.

    Fall Foods Meal Prep

    It’s beginning to look a lot like PUMPKIN SEASON!

    Although I did find myself mourning summer coming to an end a week ago (because let’s face it – summer was so different this year without cottage trips, concerts, weddings etc) I have become recently excited for the fall. Why?

    Fall represents change. And lord knows that we need change in this world right now!
    Fall is a cozy season. Perfect for settling into a new house with our puppy and new fall decor!
    Fall is THE BEST running season! Although I’m usually training for an October race at this time, I’m looking to take this running season to be a more leisurely one.

    Anyways, this week I dive right into fall recipes! Pumpkin, root veggies – coming right at you!

    Check out the recipes below and my Youtube channel for the recipes being made in action!

    Pumpkin Pie Overnight Oats

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients


    – 2 cup rolled oats
    – 2 cup almond milk
    – 1 cup pumpkin puree
    – 2 tablespoon maple syrup
    – 2 tablespoon chia seeds
    – 2 teaspoon vanilla extract
    – 1 teaspoon cinnamon
    – 1/2 teaspoon nutmeg
    – 1/4 teaspoon ground cloves
    pecans for topping

    Directions


    1. Combine all of these ingredients in a large bowl. Stir together until well combined. Transfer into mason jars or other containers, cover, and place in the refrigerator at least 4 hours or overnight.

    Pumpkin Lasagna

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients


    – 1/2 pound sliced fresh mushrooms
    – 1 small onion, chopped
    – 2 teaspoons avocado oile
    – 15 oz pumpkin puree
    – 1/2 cup canned coconut milk
    – 1 teaspoon dried thyme leaves
    – 9 no-cook lasagna noodles
    – 1 block of firm tofu
    – 1 tbsp lemon juice
    – 2 tbsp nutritional yeast
    – 1 cup vegan mozzarella cheese

    Directions


    1. In a small skillet, saute the mushrooms and onion in avocado oil until tender; set aside. In a small bowl, combine the pumpkin, coconut milk and thyme.
    2. Meanwhile, prepare the tofu ricotta. Add the block of drained tofu, lemon juice and nutritional yeast to a blender or food processor for about 15 seconds, until the consistency is similar to ricotta cheese.
    3. Spread 1/2 cup pumpkin sauce in an 11×7-in. Baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup tofu ricotta and 1/3 cup vegan mozzarella. Repeat layers. Top with remaining noodles and sauce.
    Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting..

    Root Veggie and White Bean Soup

    • Servings: 6
    • Difficulty: Easy
    • Print

    Ingredients


    – 2 Tbsp avocado oil
    – 3 carrots, peeled and diced
    – 3 parsnips, peeled and diced
    – 1 large onion, chopped
    – 2 cloves garlic, minced
    – 1/2 cup chopped and peeled butternut squash
    – 2 medium tomatoes, chopped (2)
    – 6 cups sodium-reduced veggie broth (1.5 L)
    – 1 can white navy beans, rinsed and drained (1)
    – 4 cups baby spinach (1 L)

    Directions


    1. In a large pot, heat avocado oil over medium-high heat. Add carrots, parsnips, onion, garlic and squash. Cook and stir vegetables until they start to soften, about 5 minutes. Add tomatoes. Cook vegetables 3-4 minutes longer.
    2. Add veggie broth. Bring to a boil. Reduce heat to medium-low. Cover pot and let vegetables simmer until soft, about 15 to 20 minutes. Add beans and heat through. Stir in spinach.
    3. Serve immediately in soup bowls or store in containers.br>

    Tofu and Hummus Sandwiches

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients


    – 1 block extra-firm tofu
    – ½ tbsp avocado oil
    – 3 cloves garlic, minced
    – 2 tbsp soy sauce
    – 2 tbsp maple syrup
    – 2 tbsp water
    – ½ tsp liquid smoke
    – 8 slices of rye bread
    – 1/2 cup hummus, divided
    – Sandwich toppings: lettuce, onions and tomatoes

    Directions


    1. Slice tofu into ¼” (½ cm) slices. Press or pat tofu dry with a clean kitchen towel. In a shallow dish or sandwich-sized food storage bag, add garlic, soy sauce, maple syrup, water, and liquid smoke. Add the sliced tofu and marinate for 30-60 minutes.
    2. Add the marinated tofu to the skillet, but reserve and excess marinade. Cook both sides until golden-brown. Pour the remaining marinade into the pan with the tofu, stirring gently. Continue cooking until the tofu has absorbed all the marinade. Set aside.
    3. Store the sandwich inputs separately, until you are ready to eat. Enjoy!