Meal Plan – Week #16

Happy Sunday! I am sad we lost an hour but I am happy that it means we are springing forward. We are definitely ready for warmer weather. I always forget how nice it is to be able to go outside without having to put 3-4 layers of clothing on. It’s the simple things in life! This week, we have some simple recipes for our weekly meal plan. We are making a conscious effort to cook simpler recipes that don’t require much time. Our jobs are taxing and we honestly don’t have much energy to slave away in the kitchen after a long work day.

This week, our recipes feature some Moroccan flavors in two of our recipes. You can also make your life easier by meal prepping a little over the weekend – for example you can make the almond pesto or roast your vegetables ahead of time to save some cooking time on the actual day. As always, we have 4 recipes on the menu with clickable recipes and and easy to read shopping list on the bottom. Each recipe generally makes 4 servings, so we usually eat 2 servings for dinner and take 2 servings to work the next day. We hope you like it and find us on social media (@veggiedocs on Instagram) and share your photos with us.

Menu

Shopping List

Proteins/Dairy

  • Yogurt (16 oz)
  • Coconut Milk (1 can)
  • Goat cheese crumbles (2 oz)
  • Extra Firm Tofu (1 package)
  • Almonds (1/4 cup)
  • Chickpeas (1 can)

Vegetables/Fresh Produce

  • Salad Mix (12 oz)
  • Yellow Squash (5)
  • Zucchini (3)
  • Red Bell Pepper (1)
  • Red Apples (2)
  • Lemon (4)
  • Baby Bella Mushrooms (20 oz)
  • White Mushrooms (10 oz)
  • Tomatoes (3)
  • Carrot (2)
  • Onion (2)
  • Celery (3 stalks)
  • Jalapeno (1)
  • Cilantro (1 bunch)
  • Garlic (36 cloves)
  • Cherry Tomatoes ( 10 oz)
  • Basil (4 oz)

Spices/Oil/Other

  • Harissa
  • Honey
  • Olive oil
  • Mustard seeds
  • Cumin seeds
  • Cumin powder
  • Coriander powder
  • Curry powder
  • Turmeric
  • Vegetable broth (3 cups)
  • Salt

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