Weekly Meal Plan CW 17


Hey guys,

when you read this, I will have just arrived in London, but of course I prepared another week menu for you to hopefully inspire you to jazz up your home cooking a little. Enjoy! :)

↠ If you want to make your own menu for the week, you can download and print the template over here.

What's on the menu?

- On Monday we made our typical lazy curried vegetable stir-fry with basmati rice. Plus, a batch of banana oatmeal cookies with raisins and chopped walnuts as dessert.

- On Tuesday I was craving something super simple, so we made boiled potatoes with salt and vegan butter, glazed carrots with onions and garlic, as well as a huge salad (baby spinach, lettuce, cherry tomatoes, sweet corn, pickles, seeds) with a homemade mustard yogurt dressing (literally just 1 tbsp of mustard and + 2 tbsp of unsweetened soy yogurt, but it's sooo good). Definitely hit the spot!!

- On Wednesday we had baked sweet potatoes filled with a sort of chili filling, consisting of kidney beans, tomatoes and sweet corn, and a bunch of fresh baby spinach. Similar recipe: over here.

- On Thursday we made some simply pasta with mashed avocado and baby spinach (I know, baby spinach everywhere this week!! Haha). Plus, another batch of banana oatmeal cookies to snack on, this time with loads of dessicated coconut, yumm!

- On Friday we made potato chippies with homemade tomato hummus. Simple but satisfying. (The trick here is to bake with both top and bottom heat instead of fan-forced in order to get thick, slightly soft/moist chippies instead of hard, crispy ones)

- Our weekend was crazy busy. While I was working, my boyfriend made the Princess Leia Buns for my blog as well as a vegan flower bread (similar recipe) that he filled with cooked baby spinach as well as the rest of our homemade tomato hummus. Then we also prepared a pasta salad with cherry tomatoes, pickles, green onions, avocado and the same mustard yogurt dressing from above for a barbecue party on Sunday where we then also ate the bread, grilled corn and loads of tofu sausages with hummus after a four-hour bike ride.

What's on your menu this week?