My approach to food is simple: “Eat a variety of foods, mostly plants.”
This approach, along with three additional frameworks (learn more here), serves as the foundation for all my food choices. Each week, my goal is to maximize plant diversity. The more colorful my plate, the better. Interested in adding more plants to your diet but unsure how to get started? Here’s a look at what’s on my menu this month.
NOVEMBER
Another roundup of delicious, nutritious recipes, featuring seasonal ingredients and fresh produce. Enjoy! Reviews coming soon.
Breakfast
Granola Pomegranate Breakfast Bowl
Lunch/Dinner
Fresh Spring Rolls with Peanut Sauce
Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu
Spinach Artichoke Rice with Hot Honey Tofu
Butternut Squash and Pinto Bean Tacos
Creamy Vegan Mushroom Stroganoff
Spaghetti Squash Pasta with Garlicky Alfredo Sauce
Roasted Cauliflower Steaks with Romesco Sauce
Sides
Roasted Red Cabbage with Lemon Tahini Dressing
Muhammara (Roasted Red Pepper Dip)
Spreads, Sauces, & Dressings
Mint Arugula Pesto with Almonds
