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Here is what I am prepping up for the week!
Carrot Cake Oatmeal – Includes walnuts, raisins, and banana to sweeten.
Sauteed veggies – These can be added to chickpea omelettes or hashbrowns.
Hash Browns – I used a pre-made bag from the freezer section that only has potatoes as the ingredients.
Lunches will consist of leftovers from dinner. I also keep fresh lettuce and produce on hand to make salads.
Simple dressings include hummus, tahini & lemon, salsa, and Trader Joe’s Goddess Dressing.
Vegan Chili by Cookies + Kate – I used black beans and kidney beans instead of pinto beans.
Cozy Autumn Wild Rice Soup by Gimme Some Oven – I left out the roux (made with milk and flour) and used a can of full fat coconut milk, as mentioned in the recipe. I also added a can of rinsed and drained cannelini beans for extra protein.
Cornbread Muffins – I substituted a flax egg for the egg, applesauce for oil, and use almond milk. I used a boxed mix from Brandless.
Whole Wheat Pasta & Veggie-Loaded Marinara – I usually mix up the veggies that I used in my marinara. This week we had mushrooms, zucchini, and bell peppers. I blend up my sauce so my daughter doesn’t pick out the individual vegetables, but it would be delicious unblended as well! If you blend up the sauce with a jar of marinara, I sometimes add an extra can of diced tomatoes and some tomato paste if it doesn’t taste tomate-y enough.
Taco Night – Trader Joe’s Meatless Crumbles combined with veggies and taco seasoning. Served on corn tortillas.
- Cut carrots and bell peppers
- Grape tomatoes
- Fruit: bananas, oranges, cherries, pears, and blackberries
- Store-bought hummus
- Wholly Guacamole cups for on-the-go snacks
- Multigrain Tortilla Chips
- Cashews and sunflower seeds
Easy Back-up Items on Hand
- Almond Butter & Jelly
- Trader Joe’s Meatless Meatballs
- Cooked rice and quinoa frozen into cups
- Frozen vegetable mixes
- Cartons of soup: Trader Joe’s Lentil Soup and Pacific Cashew Carrot Ginger Bisque
- Trader Joe’s Apple Cranberry Quinoa Salad