This week’s plant-based focus · Plant-Powered Kitchen Club

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This week’s plant-based focus

Hey everyone! This week I'm working on something simple: making meals feel exciting again without extra work.

I noticed I was in a bit of a rut (yes, even I hit them 😅), so this week I'm rotating through different flavor profiles with the same basic ingredients. I'm also working on using up some ingredients in the fridge, so my meals a little random this week.

Your simple focus this week:

Try ONE new flavor combo in a meal you already make.

A few easy swaps:

• Asian-inspired: add soy sauce + ginger to your stir-fry or rice bowl

• Mexican: add cumin + lime to your beans or sweet potatoes

• Mediterranean: add lemon + oregano to your chickpeas or salad

Just changing a few ingredients can give you a whole new flavor!

What I'm making this week from the Premium library:

Last night I tested a Turkish lentil soup (this will be added in our next recipe drop) (Sunday)
This will be air fried today: Universal Savory Tofu Marinade (Sunday marinade)
A big salad with Esselstyn 3-2-1 Dressing Starter Set (Monday)
Crispy Air Fryer Sweet Potatoes (Monday)
Vanilla Berry Chia Pudding (Tuesday)
Peanut Butter Trail Bars (maybe this weekend, or when I have time)
Salsa Bean Bowl (Friday)

That's my plan for the week so far, but you know that things can change. My advice is to be prepared and pivot whenever needed.

Next weekend I'll be going into full meal prep mode, as Ramadan starts next week and it makes the month smoother when I have some go-to meals in the freezer already.

♥️ Nadia

P.S. Premium & VIP members - this week's meal plan is live in the library!

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