Today I'm at my mom's house meal prepping a ton of food for us for the week! I show you what groceries I bought and what our meal plan is going to be for the week. I eat all whole unprocessed foods, mostly whole food plant based/ nutritarian diet with the exception of some local pasture raised eggs!

Recipes at the bottom

salad spinner
https://amzn.to/46GpND9

produce containers (ALMOST exactly like the ones in the video, mine are from ocean state)
https://amzn.to/46mYjTl

the best protein powder
https://amzn.to/3PR6Nv1

blender
https://amzn.to/45sJXQb

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Recipe blog www.chantyveggie.com

tofu cutlets
3 packages firm tofu ( do not pat dry or press)
1/2 cup bread crumbs
1/2 cup almond flour
1/2 cup chickpea flour
1/2 tbsp Italian seasoning
1 tsp garlic powder
salt to your taste
pepper
Take tofu out of the package but dont pat it dry. Cut the tofu into 6 slices. Mix all of the breading ingredients together. Press the tofu into the breading to coat it. Place on baking sheet. You can spray with olive oil if you wish to make it more crispy but I find its not necessary especially if youre going to put sauce over it. Bake for ~25 minutes at 400, flip halfway through.
To make tofu parm coat bottom of baking dish with marinara sauce, lay down the pre baked tofu cutlets and top with more sauce and a sprinkle of mozarella cheese or non dairy cheese. Cover and bake for 20 minutes or until the cheese melts and the sauce is bubbly.

vanilla chia overnight oats
4 pitted dates
4 tbsp hemp seeds
1 scoop vanilla protein powder brand I use is Truvani
tsp vanilla extract
~2 cups plant milk, maybe a little more or less to get the thickness you like!
blend til smooth
add 4 tbsp chia seeds and pulse to combine
mix in 1/2 cup rolled oats
pour in a container and refrigerate for up to 3 days. Serve with frozen/defrosted berry blend, banana and drizzle of peanut butter for the best chia pudding oat bowl ever!

hidden veggie alfredo sauce
1/2 of a small head of cauliflower a few florets should be enough
1/2 of a zucchini
steam til the veggies are fork tender
1/2 cup cashews
1 clove garlic
1/2 lemon juiced
2 tbsp nutritional yeast
1/4 tsp salt, or more to your taste
pinch of black pepper
1.5 cups soymilk
2 tbsp olive oil optional to make the sauce extra creamy and smooth
Steam the veggies til fork tender. Blend up all ingredients in a blender til smooth. Season with more salt and pepper to your taste. Serve with whole grain or lentil pasta or any other type of noodles!

sesame ginger dressing
4 pitted dates
1/4 cup tahini
1 clove garlic
2 tbsp ginger
4 tbsp rice vinegar
1 tbsp low sodium soy sauce
1 tbsp sesame oil
3/4 cup water



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