by Amanda Tegtmeyer | Jan 20, 2020 | Vegan, Vegetarian
Greek salads are perfect for lunch meal prep because you don’t have to reheat them and can eat straight from the fridge. I added pepperoncini peppers to add an extra kick and some salty savoriness to make up for the missing feta that greek salads normally have....
by Amanda Tegtmeyer | Jan 20, 2020 | Vegan, Vegetarian, Whole30
We provided the stove top recipe here since it cooks in under 10 minutes. You can also throw it in the slow cooker on low if you want to have it ready when you get home. The soup isn’t the prettiest color but we promise it tastes better than it looks! This...
by Amanda Tegtmeyer | Jan 20, 2020 | Vegan, Vegetarian, Whole30
This quick and simple recipe will be a go-to every summer. Ripe, in-season, summer tomatoes makes this soup extra tangy, light, and fresh. You’ll never look at a can of tomato soup again after trying this amazing fresh version. This recipe is part of our...
by Amanda Tegtmeyer | Jan 20, 2020 | Vegan, Vegetarian
It’s sweet potato season! During the fall and winter our store carries purple sweet potatoes which add a vibrant color and slightly different flavor to the mix. Try some of the different varieties of yams and sweet potatoes if your grocery store offers them!...
by Amanda Tegtmeyer | Jan 20, 2020 | Vegan, Vegetarian
This recipe is part of our Seasonal Vegan Meal Prep Series with one meal plan for every season. Each plan helps you meal prep most of your week in under 90 minutes. Check out the other recipes that go with this one in the Spring Meal Plan. The creamy Sriracha sauce...
by Amanda Tegtmeyer | Jan 20, 2020 | Vegan, Vegetarian
Acorn squash is an amazing fall vegetable that’s rich in fiber, vitamin C, potassium, and magnesium. Adding roasted acorn squash to a salad makes the meal feel a little more hearty and satisfying! Since this squash has both a buttery and subtly sweet flavor, it...
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