Meal Plan / Week 5 April 2019

This week’s recipes include moist and creamy salmon; spicy ginger chicken; and three fantastic plant-based (aka vegan) entrees – Shepard’s Pie, Risotto, and Pizza. Plus three great veggie side dishes, two sweet treats, and gorgeous roasted golden beet chips. We’re halfway through the Whole Life Challenge, and adapted a few recipes from their library in our meal plan. All of these recipes are sugar, wheat, and dairy free. Enjoy!

Broccoli and Cauliflower Kugel

Saturday – Unlike traditional Jewish kugels, this vibrant Broccoli and Cauliflower Kugel includes neither noodles or potatoes. This beautiful baked casserole smells so fresh when it comes out of the oven!

Vegan Shepherd’s Pie

Sunday – Our Vegan Shepherd’s Pie is hearty and rich; we replace the traditional ground lamb with green lentils, which don’t get mushy but keep their texture and balance well against the creamy vegan potato topping.

Salmon Hash with Tarragon Snap Peas

Monday – Salty golden brown oven-roasted potatoes, moist and creamy salmon, peppery greens, and sweet and crispy peas come together in a satisfying and surprisingly light Salmon Hash with Tarragon Snap Peas.

Vegan Risotto with Mushrooms & Peas

Tuesday – We re-imagined a typically dairy-heavy rice dish with plant-based products using a recipe from one of our favorite cookbooks “Run Fast. Cook Fast. Eat Slow.” as the blueprint. The result was a rich, salty, and cheesy (yes, cheesy) Vegan Risotto with Mushrooms & Peas.

Ginger Chicken with Japanese Rice and Roasted Carrots and Brussels Sprouts

Wednesday – This is an easy weeknight dinner that looks (and smells) a lot more complex than it really is. The poached Ginger Chicken falls apart with a fork, a nice texture complement to the crispy, beautiful vegan Roasted Carrots and Brussels Sprouts.

Sweet Potato Crust Vegan Pizza

Thursday – We made our first-ever Sweet Potato Crust Vegan Pizza using a foolproof recipe from the Whole Life Challenge and leftover Roasted Carrots and Brussels Sprouts. Winner, winner, vegan pizza dinner!

Baklava Date Energy Bars

These Baklava Date Energy Balls from Jaime Geller are so good, the only thing we did differently from her recipe was to use salted pistachios. They complemented the natural sweetness of the dates and made these sugar-free snacks even tastier. Because they’re so simple, it’s important to use high quality ingredients (hence, the organic cinnamon).

Golden Beet Chips

Another snack that finds its sweetness all naturally – Golden Beet Chips from the Whole Life Challenge. We roasted golden beets and used avocado oil instead of olive oil, but honestly, either will do the trick with these awesome veggie snacks.

Black Bottom Banana Bread

Another tried-and-tried favorite from the Whole Life Challenge, Black Bottom Banana Bread. We’ve improved on the original recipe IMO with a vegan update – click here to see how!


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