If you didn’t already know, my sister Katie wrote a musical! I know, right?! *Badass alert* She recently found out that Full the Musical was accepted to The New York City International Fringe Festival this August. So, on top of her full time job she’s also running around like a mad woman doing all the million and one things that need to happen to get a production ready for the bright lights of the big city. (Including, but not limited to; rehearsing, costuming, hustling, and coordinating travel from FL->NYC.) I’m exhausted just thinking about it.
She mentioned to me that in the midst of all that madness she felt it was still important to throw down on some food prepared in her own kitchen. And I totally agree. Healthy fuel and a happy wallet are key components to this season of her life. But the perfect meal plan needed to be easy and non-brain-draining. (As well as reserve a few meals for eating out. Ya gotta be realistic, people!)
I told Katie, “Leave it to me, sistah!” You see, I LOVE creating meal plans. It feels like putting together a really satisfying puzzle. In case you have a similarly hectic week coming up, I thought I’d share what I put together for her.
And if you don’t? Thank your lucky stars. Cook elaborate meals. Revel in your free time. And then dig in your pockets to help out this amazing show. (Please and thanks!)
Shopping List –
Oats
2 containers of coconut (or any non-dairy) yogurt
Almond milk
Bananas
Fruit of choice that is on sale/in season
1 onion
1 potato
1 sweet potato
1 (14 oz) can of coconut milk
1 loaf of bakery bread (freeze whatever you won’t be using this week)
Earth Balance
Red lentils
Basmati rice
Garlic
Avocados
Peanut butter
Hummus
Pita Chips (and/or crunchy dipping veg like bell peppers or baby carrots)
Tofu
A couple of on sale/in season veggie choices for sauteeing (think: peppers, zucchini, etc)
1 frozen meal option (think: pizza, Indian food, gnocchi, etc)
1 dessert option (like Joe Joe’s from Trader Joe’s!!!)
(Note: I didn’t include spices or cooking oil on this list so check the recipes to make sure you have all items on hand.)
Meal Plan –
Monday
Breakfast –
Overnight oats (prepare 4 jars on Sunday night. In each jar goes ½ cup of oats, ½ cup of almond milk, and ½ of one yogurt container + whatever extras you want to add – cinnamon, cocoa powder, mashed banana, nuts. In the morning you can top with fruit and a spoonful of nut butter, if you like.)
Lunch –
Out.
Dinner –
Sweet Potato Curry Soup
(Saute chopped onions in a little cooking spray in a large pot over high heat. Add a pinch of salt. Once onions are translucent, add chopped potato, chopped sweet potato, 1 Tbsp curry powder, 1 cup water, and 1 can coconut milk. • Bring mixture to a boil, turn down heat to low, and simmer for about 20 minutes, until potatoes are tender. • Blend or mash mixture to desired consistency.)
Serve with a slice of toasted bakery bread with lots of Earth Balance!
Tuesday
Breakfast –
Overnight oats
Lunch –
Leftover sweet potato curry soup with another slice of bread and a serving of fruit.
Dinner –
Lentils and Rice
(Ingredients:
1 ½ cups red lentils, 7 cups water, 4 garlic cloves, 1 tsp cumin, ½ tsp cinnamon, 2 cups basmati rice , 1 tsp salt + avocado on top per serving
Recipe:
Add lentils, water, garlic and spices to a pot over medium high heat. Cook for 25 minutes, until lentils are soft. Add rice and salt. • Return to a boil, turn heat to low, and simmer for about 20 minutes. • Top with avocado!)
Wednesday
Breakfast –
Overnight oats
Lunch –
Leftover Lentils and Rice w/ a serving of fruit.
Dinner –
Out.
Thursday
Breakfast –
Overnight oats
Lunch –
Peanut butter and banana sandwich with pita chips and fruit.
Dinner –
Leftover Lentils and Rice
Friday
Breakfast –
Avocado toast
Lunch –
Out.
Dinner –
Brekky for dinner: Tofu scramble, toast w/ nut butter, and fruit salad (your fruit selection for the week and banana…drizzle with honey if you like!)
Saturday
Breakfast –
Pancakes
(Ingredients:
1 cup rolled oats, 1 ripe banana, 2/3 cup non-dairy milk, + peanut butter for topping
Recipe:
Blend together oats, banana and water. • Add batter to a skillet preheated to medium high heat. • Cook as you would normal pancakes, flipping when bubbles start to form on the side. • Top with peanut butter!)
Lunch –
Out.
Dinner –
Saute vegetables and tofu in a pan with soy sauce. Serve with rice and sriracha.
Sunday
Breakfast –
Pancakes
Lunch –
Leftover stir-fry.
Dinner –
Frozen meal.
SNACKS FOR THE WEEK:
Pita chips and crunchy veggie of choice with hummus.
DESSERTS FOR THE WEEK:
Dessert option and banana soft serve.
And there you have it! What do you think? Would this meal plan work for you? Do you have any tips + tricks for eating well when you’re balls deep in busy? Ya girl is all ears.
P.S. No but for real, you should DONATE to Katie’s show. Those set pieces aren’t gonna haul THEMSELVES to The Fringe Festival. Thank you!
P.P.S. Love meal plans? Here’s another one that’s super budget friendly and here are 7 easy steps for beginner meal planners!
Finding delight. 