It’s been a busy couple of weeks and the remainder of the month is equally hectic. We’ve been traveling for Chip’s work, back & forth across the state, staying there half the week. It’s fun because we’re in a city right near my kids, but the schedule is also a little stressful on someone who likes routine and organization. (That would be me!)
On the way home last Thursday, we stopped by a popular roadside produce market. Oh, my! The veggies were so fresh and gorgeous, I was in heaven! I ended up with 3 bags of yummy-ness for only $15. You can’t beat that, and you can’t get more local than this!
I bought a giant “bouquet” of that gorgeous kale, am planning my meals around it this week. In the meantime, it’s been threatening to take over my refrigerator!
Without further ado, here’s this week’s menu plan, including one breakfast and a couple of lunches.
- African Peanut & Sweet Potato Soup
- Hawaiian Chickpea Teriyaki
- Indian Red Lentil Soup
- Kale-Powered Pasta (veganized)
- Kenyan-Style Kale and Tomatoes
- Pineapple Black Bean Salad
- Southwest Tofu Scramble
- Spicy Vegetarian Chili
- Sweet Potato and Black Bean Enchiladas
What’s cookin’ at your house this week?
Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, deviating a bit here & there when dining out or when I just want a little treat. When the recipe calls for oil, I substitute vegetable broth or plain water when appropriate. If the exact recipe I’m using isn’t published online, I will post a similar recipe.
P.S. For other great menu planning bloggers, please visit Organizing Junkie!
Have a great day!