Plant Based Diet

We have wondered how we would feel if we tried only eating real food that grew (rather than being produced by an animal or processed from an animal).  We are trying a 21 day plant based diet and cultivated recipes from several sources to see how this might work for us!

Join us as we give it a trial run!

Menu

Roasted Veggie Power Bowl (1)

This makes 8 servings, so enough for the hubs and me to have 4 servings each this week.  we love how versatile this little beauty can be!

 

Recipe: https://ohsheglows.com/2019/03/07/meal-prep-week-long-power-bowls/

 

30 Minute Quinoa “Fried Rice” (2)

We love Asian cuisine and this dish has all the feels of everything we love!  Easy, breezy and ready in 30 minutes, sign me up!

Recipe/Photo: https://minimalistbaker.com/30-minute-quinoa-fried-rice/

Vegetarian 15 Bean Soup (3)

 

Who doesn’t love a healthy bowl of soup in the winter? (not us!)

Recipe/photo: https://thehiddenveggies.com/vegetarian-15-bean-soup/

 

 

Easy Massaged Kale Salad (4)

We’ve been growing kale in our tiny garden for a year now and LOVE it!  Just learned how to massage it! 😉

 

Recipe/Photo: https://minimalistbaker.com/easy-massaged-kale-salad-15-minutes/

Super Cleansing Slaw with Rosemary Dressing (5)

ooooohhhhh how healthy and tasty slaw is!!!!  we love this tune (a lot!)

Recipe/Photo: https://minimalistbaker.com/super-cleansing-slaw-rosemary-dressing/

 

 

 

Shopping List

(we have noted the recipe number by the ingredient, so if you are making one of the recipes you can omit :))

Canned foods

15.5 oz crushed tomatoes (3)

15-ounce can chickpeas (4)

 

Condiments

1 tbsp almond butter (2)

2 tbsp apple cider vinegar (5)

2 tablespoons balsamic vinegar (3)

10 tbsp coconut aminos (2, 5)

60ml extra-virgin olive oil (1, 3, 4)

2 tsp chili garlic sauce (2) (i got red chilli peppers and more garlic and will make my own 🙂

hummus (1)

2 tablespoons olive oil (3)

salad dressing (1)

1 tbsp sesame oil (2)

0.83 cup tahini (4, 5)

6 cups vegetable broth (x2 32 oz) (3)

 

Produce

1 apple (5)

avocados (optional) (1, 2, 3)

4 cloves garlic (5)

1 beet (5)

1.5 cups broccoli (2)

4 cups brussels sprouts (1)

 carrots (1 lb bag) (2,5)

1.75 lb cauliflower (x2 cauliflower–use rest for extra snacks!) (1)

2 tbsp lime juice (1 lime) (2)

9 tbsp lemon juice (3 lemons) (4,5)

2 stalks celery (5)

0.5 cup fresh cilantro (5)

2 bundles curly kale (4)

1 english cucumber (1)

1 bulb fennel (5)

2 cups grape tomatoes (~10 oz) (1)

3 cups green cabbage (1 head) (5)

1 onion, (i like sweet onions) (3)

2 red bell peppers (1)

1 red onion  (1)

Lettuce (spring mix/spinach) (1)

2 tbsp fresh rosemary (5)

2/3 lb  green onions (3 bunches) (1,2)

3 lbs  sweet potatoes (~6 sweet potatoes) (1)

 

Herbs and spices

1 tablespoon cumin (3)

0.5 teaspoon garlic powder (3)

1 tablespoon smoked paprika (3)

Pasta, rice and beans

1 lb dried Lentils (1)

20 oz dried beans (Hurst’s Hambeens) (3)

5 cups quinoa (1,2)

Nuts + cashews (1,4)

Seeds (i use hemp hearts and roasted pepitas) (1)

2 tbsp maple syrup (2,4)