![]() Pick a few of your favorites, heat up that pan or wok, and chop the produce into bite-size pieces. Stir-frys make fresh, crunchy veggies shine. If your freezer inventory is very low, save some for Wednesday. Double or triple up the recipe so you have ample leftovers to freeze. Recipes like chilis, curries, and rich pasta sauces are great for this purpose. I recommend preparing a simmered dish that gently cooks your veggies while you can busy yourself baking muffins and prepping components for the week ahead. ![]() The “Advance Prep” box helps you identify the components you can cook during the weekend in order to put dinner on the table faster on harried weeknights. The “Get It!” box if for your shopping list (notice how it is short?). You can also write down what you plan on eating for snacks and lunch. What leftovers, produce and other prepared foods do you have that you can include in the coming week’s plans? Jot those down on the left-hand side of the template. This vegan meal plan template encourages you to cut food waste and save money by first looking at what you already have at home. Some of the greens from our CSA share Before you start planning You can also fit in other, less-local veggies in the open spots. This fill-in-the-blanks meal planning template features those seasonal greens prominently, plus year-round standards such as mushrooms. Eat three portions of greens every day of the week for maximum health. There are so many varieties of leaves, make sure to include at least three different ones in your weekly meal plan. Don’t be shy! And make new green friends. All those greens also contain a range of antioxidants with cancer-preventing properties. Conveniently, their high vitamin K content supports calcium absorption. But, oh! the greens!Īrugula, mizuna, mustard greens, stinging nettles, pea shoots, baby collards, chard and kale, bring them on! Practically everything that’s bright green is a solid source of iron and calcium, and will boost your fiber intake. I won’t blame you for buying some greenhouse-grown or imported produce. The stashes of carrots, beets and winter squashes are exhausted and the first strawberries and peppers are yet to come. (See below for download instructions.)ĭepending on where you live, Nature’s offering in April, May and early June can be still somewhat limited. What a welcome change of pace! I have prepared a vegan meal plan template to help you get going with the season change. ![]() Now is the time to switch to the fresh, sweet young leaves. Maybe you have munched on big leaves of cold-resistant kale and collard greens all winter to accompany your root vegetable stews. The arrival of Spring is celebrated with an explosion of green vegetables at farmers’ markets.
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