January 18th to January 23rd Meal Plan

Sorry for the sporadic posts lately! I turned in all the art for the show I’m in on Friday yesterday so I should be able to hold it down better this week. It’s soup season! Soup detoxes are all the rage and I dig the idea of them. I can’t commit to a full on soup detox but I did plan for 3 soups this week.

Huffington Post published an article recently called: 5 Ways To Be A Climate-Friendly Eater In 2016, that I think is a good read if you have a few minutes. It covers many things I try to take in consideration with my meal planning.

Enough of my rambling, here is the meal plan for this week:




Spicy Cabbage Soup I love sour cabbage soups but it’s getting colder so I decided I would make a spicy/sour version. I was inspired by this recipe I found on Pinterest.


Roasted Broccoli and Brussel Sprout Farro, Spinach Salad with a Mustard Dressing This is an idea I had but I’ve never made it before, so we shall see how it turns out! I absolutely love adding farro to salads, it adds an excellent chewiness.


Roasted Garlic, Parsnip and White Bean Soup I was inspired by this recipe on Pinterest but I’m not the biggest fan of blended soups, so I’ll probably blend half of it so it’s somewhat chunky.


Asian Style Cucumber and Carrot Noodles with Edamame I’m itching to use my Veggetti and I was inspired by this recipe. Edamame is a fantastic alternative to animal protein! Edamame is a rich source of various vitamins, minerals and beneficial plant compounds.


Pozole Style Spaghetti Squash Personally, I prefer salsa verde to your typical red salsa. I thought it would be fun to make a Pozole inspired stuffed, roasted spaghetti squash. Spaghetti squash is a great alternative to pasta, it has vitamins C, A, and B6 as well as lutein and zeaxanthin, which are powerful antioxidants. I will be cutting my spaghetti squash in half, roasting it, then stuffing it but here is a great tutorial on how to make your squash really look like spaghetti!


Spicy Kimchi, Mushroom, Tofu Soup I try to regularly incorporate fermented foods in my diet. Fermented foods are believed to aid in digestion, reduce depression, promote heart health and make your skin look better. Kimchi is a spicy Korean side dish, usually made from fermented cabbage. I’m not going to make it myself this week but I will in the future and I will blog about it! The idea for this soup came from this recipe.



Cinnamon, Turmeric, Almond, Moringa Powder, Overnight Steel Cut Oats I want to kick off this week with a super healthy breakfast to fuel a productive week! Turmeric may be the most effective nutritional supplement in existence. Seriously! I’ll be posting a recipe for a turmeric drink I consume everyday. Most people enjoy cinnamon, but do they realize how amazing it is? It is high in a substance called cinnamaldehyde, which is responsible for most of the health benefits. I recently started incorporating moringa powder into my smoothies after reading about how highly nutritious it is.


Pumpkin Pie Overnight Oats


Peanut Butter Quinoa Porridge


Blueberry, Vanilla, Chia, Overnight Oats This is going to be a very simple recipe but super healthy and delicious!


Peanut Butter, Banana, Carob Powder Overnight Oats For when you want dessert for breakfast!


Tofu Scramble I rarely make tofu scramble but I love it. There are millions of recipes you can find on the internet.



Alright! Let’s have a great week!

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