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.
FEBRUARY 2026
Better late than never! Here’s another roundup of delicious, nutritious recipes, featuring seasonal ingredients and fresh produce. Enjoy!
Breakfast
Lunch/Dinner
Maple Roasted Squash & Kale Salad
Tempeh Rice Noodle Bowl in Peanut Sauce
Spinach Artichoke White Bean Soup
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