Week 2 Intro: Build Momentum with Flavorful Variety

Week 2 brings more variety to your meals while keeping prep manageable. For those who prefer not to cook daily, double up on dishes like chili or stir-fry to have ready-to-eat options for multiple days. You can also prep key ingredients like rice, roasted veggies, and beans at the start of the week to save time later. With hearty, flavorful recipes and tips for making the most of leftovers, this week helps you stay on track while keeping things simple.

Week 2

Monday

• Breakfast: Smoothie with almond milk, banana, peanut butter, and plant-based protein powder.

• Lunch: Roasted vegetable wrap with hummus, zucchini, eggplant, and spinach.

• Dinner: Lentil soup with a side of whole-grain bread.

Tuesday

• Breakfast: Overnight oats with almond milk, sliced bananas, and a drizzle of almond butter.

• Lunch: Vegan BLT with tempeh bacon, lettuce, tomato, and avocado on whole-grain bread.

• Dinner: Chickpea curry with spinach and coconut milk, served over basmati rice.

Wednesday

• Breakfast: Tofu scramble with spinach, diced tomatoes, and a slice of whole-grain toast.

• Lunch: Grain bowl with rice, roasted sweet potatoes, black beans, and avocado dressing.

• Dinner: Air-fried falafel with a side of tabbouleh and pita bread.

Thursday

• Breakfast: Whole-grain toast with almond butter, banana slices, and a drizzle of agave.

• Lunch: Vegan mac and cheese with a side of steamed green beans.

• Dinner: Stuffed zucchini boats with lentils, rice, and marinara sauce.

Friday

• Breakfast: Breakfast smoothie bowl topped with granola and fresh fruit.

• Lunch: Leftover lentil soup with a small side salad.

• Dinner: BBQ jackfruit sandwiches with coleslaw on whole-grain buns.

Saturday

• Breakfast: Vegan breakfast hash with diced potatoes, bell peppers, onions, and black beans.

• Lunch: Pasta with roasted cherry tomatoes, spinach, and garlic olive oil sauce.

• Dinner: Stir-fried tofu with broccoli and carrots in sesame soy sauce, served over rice noodles.

Sunday

• Breakfast: Fluffy vegan pancakes topped with blueberries and maple syrup.

• Lunch: Leftover BBQ jackfruit sandwiches with a side of air-fried sweet potato fries.

• Dinner: Veggie-packed minestrone soup with a slice of whole-grain bread.