Check out your pantry, refrigerator and freezer. Allow the ingredients that need to be used quickly or that you have an abundance to be the template for your entre choices.
Keep a running grocery list of ingredients on your refrigerator; as you run out put it on your list.
Entrées are the challenge. Breakfast and lunch are the easy fixes when you transition into the whole plant based lifestyle.
- Oatmeal with fruit or savory blends
Greens, rice, veggies and beans
Whole Plant Based pancakes
Fruit and quinoa
- Sandwiches; pitas; wraps
- Main Event
- Banana Ice Cream
- Baked Delight
Entrées; try to choose entrées that have ingredient commonality
- Tostada Stacks
- Red Lentil Marinara
- Orange Ginger Stir Fry
- Sweet Potato Lasagna
- Black Bean Burgers
- Black Bean Chili
- Black Bean Chili W/ Cornbread
Common Ingredients: Onion, Garlic, Celery, Black Beans, Carrots, Sweet Potato, Lentils, Spinach, Red Peppers, Tomato,
Rice, Tofu, Greens, Mushrooms, Broccoli, Vegetable Broth