Here’s what’s on the menu this week!

Breakfast: Pumpkin Spice Steel Cut Oats (get my recipe here)

Lunch: Curried Chickpeas with Zesty Greens and Brown Basmati Rice inspired by Eating Bird Food’s Recipe

Snack: Apricot Walnut Bites inspired by Avocado Pesto’s Recipe with Bananas

Dinner: Sweet and Sticky Tofu with Bok Choy and Ramen Noodles inspired by Good Housekeeping’s Recipe

 

Pumpkin Spice Steel Cut Oats: A new favorite recipe that is reminding me of all things Fall. Add your favorite toppings to this base recipe and top it off with a drizzle maple syrup or date nectar and a splash of plant milk.

Curried Chickpeas: You can make this recipe super quick and easy by using canned chickpeas, frozen greens, and an instant pot for the rice! Lunches for the week in less than 30 minutes!

Apricot Walnut Bites: I hacked this recipe by turning the bars into balls and skipping the freezing part.

Sweet and Sticky Tofu: I LOVE eating tofu in a variety of different ways. The sauce for the recipe alone was worth it! I omitted the oil (per usual) and sliced the bok choy longways to cut down on chopping time.

Here’s a short video on how i prepped these meals: