Tip of the Week

Give yourself a day to get groceries and meal prep at least once a week. Containers with lids are your friend! If you have a food processor - dig it out. It's a lifesaver.

Meal Prep Insight

Breakfast - Blueberry French Toast Muffins

  • Make the muffins ahead of time.

  • Store in fridge or freezer for the week.

Lunch - Metabolism Reving Soup (Makes enough soup for a bowl a day)

  • Chop 1 sweet onion

  • Mince 3 cloves of garlic

  • Make 9 Spice Mix ahead of time

  • Shred 5 cups of cabbage (about 1/4 large head)

  • Peel and cube potatoes


  • Curry with Mango Chutney (Makes 6 Servings)

    • Dice 1 medium sweet onion

    • Mince 3 cloves of garlic

    • Mince 2 tsp fresh ginger

    • Cook 2-3 cups of basmati rice (I prefer to do this the day of instead of prep ahead)

    • Prepare and store the Apple/Mango Chutney

      • Dice 1 red pepper (small cubes)

      • Dice 1/2 onion (small cubes)

      • Peel and cube mango

  • Eggplant Parm (Makes 8-12 Patties)

    • Peel and slice eggplant cross-wise into 8-12 (3/4 inch thick) cutlets

    • Make Vegan Parm Cheese ahead of time

      • pumpkin seeds​

      • nutritional yeast

      • food processor

  • Tabbouleh Bowl

    • Lemon-Tahini Dressing

      • Make ahead of time​

    • Slice 2 medium zucchini's ​

Tip: Meal prep by chopping/shredding/peeling/cooking food on Sunday. Place prepped food into air tight containers and store in fridge. Foods like carrots, sweet potato and cabbage keep very well. Foods such as onions and limes - not so much! If you have to do a second, smaller prep mid-week, that might help to keep your food fresh and smelling good.

Please reload

Meal Prep

Subscribe today!

Get a FREE all-access pass to iWannaVfit's Vegan Challenge.

Included are: meal plans, grocery lists, and transitional tips for success.