Happy New Year, mama!
We’re back with a whole new family dinner plan, this week! We’re focusing on more plant-based foods, as of late, which has been feeling GREAT for my digestion, so here is a week of (mostly) plant-based meals!)
Here’s what’s on our meal plan, this week:
Meal 1: Butternut Squash Pasta Bake
This is a recipe from the Party in your Plants cookbook, from the incredible Talia Pollock (check out her podcast episode here). The whole family loves this one!
Meal 2: Lentil Shepherd’s Pie
We’ve been super into cozy meals, as of late, so we’re mixing it up with our usual Shepherd’s Pie recipe and trying it out lentil-style!
Meal 3: Butternut Squash Chickpea Curry + Naan
If you’ve been around here for some time, you know I love using similar ingredients in recipes to save on prep time, money and food waste. Since I was using butternut squash in the pasta bake, I doubled up and decided to make one of our family’s favorite plant-based recipes, Butternut Squash Chickpea Coconut Curry.
Meal 4: Sweet Potato, Kale and White Bean Soup
I’ve made this one with or without chicken sausage and it’s delicious both ways!
Meal 5: Homemade Pizza Night
Last but not least, we’re bringing back pizza night, this January! I love this easy 60-minute homemade pizza crust, and the kids love topping it!
What I prepped ahead:
I did ingredient prep this week (I talk about all three styles of meal prep in my meal prep course) so it was just veggie and protein prep, and I’ll throw together the meals throughout the week!
- Veggies: dice carrots, celery and onion
- Veggies: chop + steam cauliflower
- Veggies: chop sweet potato
- Cook lentils
- Cook chickpeas
Total time: ~40 minutes (including cooking beans)
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