This flexible menu plan helps me stay nourished while saving money and cutting down on food waste.
During the COVID-19 pandemic, work changed for a lot of peoplemyself included.
My team went from being in-person every day in a vibrant, high-energy office to being completely remote.
Photo: Antonis Achilleos
This allows me to start my day with a grab-and-go breakfast that’s ready whenever I am.
Standard additions include frozen berries and nuts, seeds or nut butter.
I’m a big proponent of having dinner leftovers for lunch.
Currently, I’m loving the flavors of ourTuna, White Bean & Dill Saladover a bed of greens.
To me, our Crispy Roast Chicken is theperfect weeknight meal when you’re working from home.
Just let your oven do its thing, and you’ll have a delicious meal a few hours later.
It’s nutritious, plant-based and super-satisfying any time of day.
Plus, it makes six servings, so I have leftovers for lunch the majority of the week.
Another go-to snack for me is simple yogurt and berries.
It takes five minutes to throw together and can be super filling and customizable.
I makeShakshukafor dinner at least once every other week.
Thursday
Dinner:Grilled Fish Tacos
Grilling is a staple of my routine in the summer.
It helps me reduce the number of dishes I use and yields really delicious flavors.
Not to mention, it’s super fast.
OurGrilled Fish Tacoscome together in just 30 minutes, and they feel like a special weeknight meal.
I also like to prioritize using up any leftovers before the weekend and the start of a new week.
I also treat myself to what I call a “leftovers charcuterie board” for a high-protein afternoon snack.
