Tuesday, March second marked my five year anniversary with veganism. Living a vegan lifestyle has been one of the most influential and important decisions of my life in so many ways, and yet, the most common question I still get is: “What do you eat?”
This post is for anyone who wants to incorporate more vegan meals into their life. It’s for the vegetarian/vegan curious, and simply for anyone wondering how I meal prep, or who may need new ideas and suggestions. I made sure to keep it real. I only made things in our regular rotation, and I included all snacks, drinks, takeout, and treats. I want to emphasize that I do not count calories or macros so this post is not about that. It’s about eating intuitively, and living an abundant vegan lifestyle.
Saturday, 2/28
I always start the day with one 20oz Yeti of coffee. I will not include my coffee of the day each day. You can just assume I had it. Note that currently we drink coffees from: https://cxffeeblack.com, https://ravensbrewcoffee.com, and https://jackiesjava.com. I always use plain or vanilla https://www.nutpods.com as my creamer – it’s delicious and sugar free.
Breakfast:
Lunch:
Dinner:
Dessert:
I get all of our groceries from our local COOP. However, I did want to make sure all the direct links were here (if I did not already list them) for you to browse, or purchase if you do not have close access. Thrive Market is also a great option!
Alvarado Street Bakery: https://www.alvaradostreetbakery.com/index
Just Egg: https://www.ju.st
Follow Your Heart: https://followyourheart.com
Beyond Meat: https://www.beyondmeat.com
dr. Praeger’s: https://drpraegers.com
Coconut Bliss: https://coconutbliss.com
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Sunday, 3/1
Breakfast:
Snack:
Lunch / Dinner:
Dessert: Cookies listed above from Wholesome Bakery.
CBD Sparkling Water:
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Monday, 3/2
Breakfast:
Chocolate Smoothie My Recipe:
1.5 C Coconut Water
3 Frozen Bananas
2 Tbsp Flax Seed Meal
1/4 Cup Oats
1 Tbsp Cacao Powder
2 Tbsp Hemp Seeds
Snack:
Lunch:
Dinner:
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Tuesday, 3/3
Breakfast:
My Recipe:
1.5 C Coconut Water
1 C Frozen Mango and/or Pineapple
1/2 Lemon Squeezed
1 C Spinach
2 Bananas
2 Tbsp Flax Seed Meal
2 Tbsp Hemp Seeds
1/4 C Oats
Lunch:
Dinner:
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Wednesday 3/4
Wednesday, Thursday, and Friday I work in the shop taking client appointments. I prep breakfast, lunch, and snacks for those days, so they will all be the same. Dinners will vary. I also got some special desserts I will share with you!
Breakfast: Green Smoothie (Same recipe as above but not pictured since I make them the morning of.)
Snack: 2 Apples and 1 Mandarin.
Lunch: Green Salad with Romaine, Bell Pepper, Cucumber, and Tomatoes topped with Baked Popcorn Tofu from our local COOP tossed in Frank’s Wing Sauce. With Follow Your Heart Ranch Dressing.
Snack: https://www.kite-hill.com Greek Yogurt topped with Cascadian Farm Cinnamon Apple Granola.
Dinner:
Pesto Recipe: https://bakerbynature.com/super-healthy-spinach-basil-pesto-vegan-dairy-free-gluten-free/
Garlic Bread: 1 Loaf https://www.cafebrioarcata.com French Bread, Garlic, Olive Oil, and https://www.earthbalancenatural.com Soy Free Buttery Sticks
Dessert: Almond Tea Cake, Brownies, Seven Layer Bars, and Almond Tea Cake from Wholesome Bakery! I put in a huge order from their website after discovering the cookies at our local COOP. Obviously these will last a while!
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Thursday, 3/5
Meal Prep listed above, desserts listed above.
Dinner:
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Friday, 3/6
Meal Prep listed above, desserts listed above.
Dinner:
Kale Salad Recipe: https://www.veggiesdontbite.com/5-day-raw-food-reset-with-shopping-list/
Croutons: I chop Brio bread into medium-sized squares and pan fry them in olive oil with salt and garlic powder.
Drinks:
The Real Life Vegan Wife 
What?! I had no idea vegan ramen existed. I am going to need to try this…and like everything else you posted in this.
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Yes!!! I’m so glad I could give you some new ideas! I’ll be keeping with the vegan this whole month! 💕
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