Unplug and Re-Charge

This past week threw me a couple of curve balls that left me frazzled and drained. I spent today unplugging and re-charging. I did manage a dog walk, grocery trip, some house cleaning and cooking resulting in most of a week of meals. Huh, what felt like a do-nothing day was more productive then I realized.

This coming week I’m prepared with plant-based meals. I’ve got my workouts scheduled – I want to be ready for some snowboarding at Mt Bachelor! I will also make time in my mornings for meditation and yoga.

Here’s what I’m eating this week:


Cinnamon Quinoa Breakfast Bowl. I doubled the recipe so there are 4 servings for the week ahead.

Spicy Mushroom Ramen. I made this for dinner (there are leftovers for Mr. Fantastic is out of town) the only change I made is I used veggie broth instead of just water. The star anise was a nice flavor addition.

Smoothies for post-workouts and snacks:

  • Chocolate Smoothie – I add Garden of Life Organic Plant Based Protein powder to this one for my go-to afternoon snack!


Roasted Cauliflower Kale Salad

Veggie Pizza – My recipe with red and green pepper, mushrooms, onions, spinach and marinated, smoked artichoke hearts. This marinara sauce is easy and serves double duty for pasta and pizza.


30-minute Tempeh Stir Fry


Roasted potatoes, cauliflower and chickpeas drizzled with vegan Sriracha aioli.



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