What a week it has been! On Monday, I did an event with Rainy Day Books and Your Wellness Connection, and it was SO FUN to meet some of you in person. If you live in the Kansas City area and would like a signed copy of my new book, be sure to grab a copy from Rainy Day Books– I signed their whole stock! (You can also order from them online, if you’re not local.) We’re going to set up something for the holidays soon, in case you want me to write a custom message for gifting ANY of my 3 cookbooks.
After doing that event, and interviews all week long, my body is feeling pretty run down. I have a tendency to get sick after a long period of stress– and I’d say writing and launching a cookbook in the last 10 months has been a LONG period of stress!
Now that things are starting to wind down, I’ve been trying to get to bed at 10pm each night, and I’ve been drinking this celery juice recipe each morning to hopefully help boost my immune system. This week, my plan is to keep my meals healthy and simple.
Here’s my dinner plan for the week:
- Monday: Instant Pot BBQ Jackfruit (from The Fresh & Healthy Instant Pot Cookbook— I’ll demonstrate this during the live video!)
- Tuesday: My Go-To Holiday Salad (topped with chicken)
- Wednesday: Copycat Panera Black Bean Soup
- Thursday: Spaghetti Squash Chow Mein
- Friday: Vegan Enchilada Casserole
- Saturday: Take-Out (I never cook on Saturday night)
- Sunday: Sweet Potato Noodle Casserole with Pumpkin Sauce
Join me for Meal Prep LIVE!
Last week I was asked to make the BBQ Jackfruit from The Fresh & Healthy Instant Pot Cookbook during my LIVE cooking demonstration, so that’s what I’m going to make this week! I hope you’ll be able to join me on Facebook or Instagram this Monday night at 8:30pm CST. (9:30pm EST / 6:30pm PST)
Remember, you can catch replays on my live cooking demos on my YouTube channel. (I’m behind due to last week’s crazy schedule, but I’ll catch up this week!) Click the red “Subscribe” button and the little bell icon next to it, and YouTube will send you an email to let you know when I post a new video.
What I eat for Breakfast & Lunch:
I keep my meal plan pretty flexible when it comes to other meals of the day, because I never know what I’ll be in the mood for. We usually stick to smoothies in the morning (Austin is obsessed with my Coffee Smoothie still), but we’ll also do sweet potato toast, steel cut oats, or my gluten-free & vegan toaster waffles, from No Excuses Detox, if we want something warmer.
For lunch, I usually have leftovers from the night before or throw something together quickly using whatever I have in the fridge. Salads and veggie scrambles are both easy, so this week I’ll be using the BBQ jackfruit and some vegan ranch to make BBQ “chicken” salads for lunch.
Reader Feedback: What are YOU planning to eat this week? As always, let me know if you have any recipe requests– especially if something you love needs a dairy-free makeover!