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See this same meal plan at1,500and1,800 calories.
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How to Meal-Prep Your Week of Meals:
1.
Prep theVegan Pancakesfor breakfast on Days 1 and 4.
Then, reheat in the microwave or oven.
Omit the 1 Tbsp.
sugar in this recipe, to keep this recipe free of added sugars.
You’ll use the leftovers in different meals throughout the week.
Mix together theOatmeal Mixfor breakfast on Days 2 and 6.
Store in an airtight container for up to 1 month.
Make 2Green Smoothiepacks ahead of time for breakfast on Days 3 and 7.
Continue, adding protein powder, as indicated on the meal plan.
Make and refrigerate theCitrus-Lime Vinaigrettefor lunch on Days 3 and 4.
Lunch (454 calories)
- 2 1/2 cupsRoasted Veggie Brown Rice Buddha Bowl
P.M. Meal-Prep Tip:Save 2 cups of theSpaghetti Squash with Tomato Basil Sauceto have for lunch on Day 2.
Top with the falafel patty.
Meal-Prep Tip:Refrigerate 1 falafel patty for dinner on Day 4.
Day 3
Breakfast (273 calories)
1 servingGreen Smoothie
3 Tbsp.
Snack (32 calories)
Lunch (394 calories)
- 1 servingEdamame & Veggie Rice Bowl
P.M. Meal-Prep Tip:Save 2 cups of theVegetarian Black Bean Soupto have for lunch on Day 7.
Day 4
Thin peanut butter with 1 teaspoon warm water, then drizzle on pancakes.
Lunch (390 calories)
- 4 cupsCitrus Lime Tofu Salad
P.M. ## Day 6
P.M. ## Day 7
A.M. WATCH: How to Make Vegan Pancakes
