What We Eat In A Week - Episode 038

Welcome back to our vegan newsletter showcasing what we eat in a week! If you’re new and want to learn more about us and why we started this series, read our About Section :)

Note: We decided to publish new episodes every Friday instead of Thursday to give me a little more room to write!

This week I made lentil soup with pico de gallo, blueberry crêpes, poke plates, smoothies, salads, burgers, quick meals, and more! We also enjoyed Triple OG Hot "Honey" Sandos from Lettuce Feast, Trader Joe’s Frozen Vegan Pizza + Pasta + Scramble + Sweets, and Spicy Miso Ramen from Tokyo House Ramen Sushi!

You’ll have to read through for more details :)

We hope you enjoy this edition and let me know which meal ideas you liked or found helpful in the comments!

Make sure to read our first comment too as I’m sharing donation links with further information about what causes you’re helping in the comment section. Feel free to comment on any causes you’d like to share with us too.

Thursday, September 2nd

Breakfast - Just Egg Bites + Avocado Toast

I heated up Just Egg Bites I made the other day in the air fryer at 350°F for 3 minutes. Here’s the link to the TikTok I made so you can make them too! I paired the Just Egg Bites with avocado toast. I toasted 4 pieces of Oroweat Organic 22 Grain & Seeds bread and mashed one avocado along with sea salt, pepper, and garlic powder. Then I spread the mashed avocado evenly onto each piece of toast. I topped it off with red pepper flakes. This was a delicious quick breakfast!

Lunch - Vegan Pozole

I heated up the last of the leftover vegan pozole my cousin gifted us with. I topped it with air-fried Gardein Ultimate Plant-Based Chick’n Filets that I cut into smaller pieces along with lime, Tapatío, and chopped red cabbage (that's what I had on hand). This was amazing!

Snack - Plumcot

I snacked on Plumcot. We get them at Costco.

Dinner - Taylor Farms Asian Chopped Kit + Air-fried tofu

I made us a quick salad after we got back from the gym. First, I tossed frozen tofu cubes in sesame oil, sea salt, and pepper. I air-fried the tofu at 400°F for 10 minutes. After 10 minutes I took the tofu out of the air fryer and tossed it in Hoisin Sauce, and Szechuan sauce then put it back in the air fryer at 400°F for 5 minutes.

While I was waiting on the tofu to be done, I quickly assembled Taylor Farms Asian Chopped Salad Kit in a bowl. Lastly, I plated the salad and topped the plates with the air-fried tofu. This was tasty and extra filling because of the tofu!

Friday, September 3rd

Breakfast - French Onion Grits made by PLVNTFOOD

I heated up leftovers from work. Brianna made French Onion Grits with Everything Bagel Croutons this combo was incredible! Here’s the link to the recipe. :)

Snack - Plumcot

I snacked on another Plumcot. I can’t get enough of these.

Lunch - Panang Curry w/ tofu from Palm Thai Cuisine

The day before my family wanted to get takeout from our favorite Thai restaurant and they kindly dropped off a dish for us to have. When they dropped off the food, we were still full from lunch and on our way to the gym so I saved the food for this day. I heated up the Panang curry with tofu for lunch and it was perfect as always.

Dinner - Beyond Burger

First I cooked Beyond Meat’s Cookout Classic Patties with lime juice, a version of Lawry’s from Cardenas, and black pepper. Next, I toasted sesame buns and spread Best Foods Vegan Mayo over each slice. Lastly, I topped off the burger with crispy hatch chilies, sliced tomato, sriracha, and spring mix. This burger was so good!

Saturday, September 4th

Breakfast - Kashi Golden Goodness Waffle topped w/ Biscoff Cookie Butter + Just Egg Bites

First, I heated up the last of the Just Egg Bites I made the other day in the air fryer at 350°F for 3 minutes. I paired it with Kashi Golden Goodness Waffles which I toasted and topped with Biscoff Cookie Butter. I love how quick breakfast can be with Just Egg Bites because you can eat them on their own or pair them with something sweet or savory. If you want to make them yourself again, here’s the link for the TikTok I made!

Lunch - Triple OG Hot “Honey” Sandos from Lettuce Feast

After our appointment this afternoon, we drove over to Long Beach for a picnic lunch starring the one and only Lettuce Feast. Like I’ve said before Lettuce Feast is truly PHENOMENAL! We ordered their “Triple OG Sando” with hot “honey” as the sauce along with cajun fries. No other burgers can compete with Lettuce Feast, and it’s our ultimate favorite! I also asked for their secret sauce and their ranch, both were great.

Pick me up - Vegan Horchata from Pancho’s Vegan Tacos

Before our drive back home we stopped by Panchos Vegan Tacos in Long Beach for a horchata. We couldn’t pass up the opportunity to stop by since we were close by. We used to go to Pancho’s every week when we lived in Vegas so we’re happy that they opened up this location in California!

Dinner - Lentil soup topped w/ pico de gallo

All I could think of having was soup so I made lentil soup with green and red lentils. First, I washed the lentils and filled up a pot with mostly vegetable broth and some water to top it off. I also added in sea salt, pepper, a version of Lawry’s from Cardenas, half an onion, and a lot of garlic.

While the lentils were cooking I made pico de gallo. I diced half an onion, 3 tomatoes, and 6-7 fresh jalapeños from our garden. I also tossed in sea salt to taste. Once the lentils were done cooking I served them in a couple of bowls and topped off the soup with pico de gallo. Lentil soup is so comforting to me and the pico de gallo on top is a must!

Sunday, September 5th

Morning Beverage - CBD Golden Milk Turmeric Tea

I made us two cups of Golden Milk Turmeric Tea. I added 1/2 teaspoon of One Love Tea’s Instant CBD Golden Milk Turmeric Tea, and 1/2 tablespoon of brown sugar into each mug. Then I poured in hot water into the mugs, mixed until well combined, and topped it off with Silk’s Oatmilk. This is now one of my favorite teas to make!

Breakfast - Vegan Blueberry Crêpes

I made us blueberry crêpes for breakfast. First I made a blueberry compote. I added fresh blueberries into a saucepan along with brown sugar, cinnamon, and about 1/4 cup of water. I let that mixture come to a boil and then added in cornstarch and mixed until well combined, allowed it to come to a light simmer. Once it reached a light simmer I took it off the heat to let it cool and thicken.

While that cooled I made the crêpes. The recipe I used for the crêpes is the same one I’ve used before — here’s the link! Once the crêpes were done I added a couple of spoonfuls of the blueberry compote in the middle and folded them. Then I topped them with more blueberry compote and vegan powdered sugar. These were heavenly! My mom’s favorite dish from IHOP is their blueberry crêpes and I’ve always wanted to make the vegan version. I’m proud of how they turned out and cant wait to remake them for her!

Lunch - Lentil soup topped w/ pico de gallo + leftover cajun fries from Lettuce Feast

I heated up leftover lentil soup and topped it with pico de gallo. For a side, I heated up the leftover cajun fries from Lettuce Feast and dipped them in their ranch. I like making soups so that way we can have leftovers — leftovers just make it easier on me to have a good meal with less effort put in, all you have to do is heat them up, and if you want you can add some sides too!

Dinner - Trader Joe’s Vegan Meatless Meat Eaters Pizza + Trader Joe’s Vegan Ranch Crunch Salad Kit

After our grocery shopping trip, all I could think about was trying Trader Joe’s Vegan Pizza so I baked it for dinner. I seasoned the pizza with garlic powder and dried oregano before putting it into the oven. For a side, we had Trader Joe’s Vegan Ranch Crunch Salad Kit.

The pizza was pretty good — I just wish it had more seasoning and the cheese was meltier, but it’s a good frozen pizza option. I’d suggest adding seasonings and jazz it up however you see fit!

Dessert - Trader Joe’s Thai Tea Non-Dairy Mini Mochi

We had a few of Trader Joe’s Thai Tea Non-Dairy Mini Mochi’s for dessert. These are my favorite!!!

Monday, September 6th

Breakfast - Robek’s Nutty Açai Bowl

This is our favorite bowl from Robek’s! To make it vegan ask for no bee pollen and no honey. We add agave and strawberries to our bowls.

Lunch - Trader Joe’s Vegan Pasta Bolognese

I heated up Trader Joe’s Vegan Pasta Bolognese for a quick lunch. I think we’d rate this frozen option a 6 out of 10. The pasta itself had a weird texture and was harder to chew. It was pretty filling though.

Snack - Cosmos Creations Vegan Sour Cream & Onion Rings

I found these vegan-friendly Sour Cream & Onion Rings chips at Burlington. We really enjoyed these! I just wish they were more crunchy but they’re gluten-free so I think that’s why they weren’t as crunchy.

Dinner - Poke style plate

I made a poke plate for dinner. I heated up the rice I had made a few days ago and divided the rice evenly over each plate. Then I tossed frozen tofu cubes in sesame oil, sea salt, and pepper. I air-fried the tofu cubes at 400°F for 10 minutes, after which I took the tofu out of the air fryer and tossed it in Hoisin Sauce and Szechuan sauce. Then I put it back in the air fryer at 400°F for 5 minutes.

While I was waiting on the tofu to be done, I prepped and started adding the toppings onto the plates. Toppings were: sliced avocado, garlic edamame, and seaweed salad from Costco. I made my own sauce using tamari, sesame oil, chili oil, and rice wine vinegar. Lastly, I drizzled the homemade sauce and sriracha over the top of each bowl. This is easily one of our favorite meals!

Dessert - Trader Joe’s Vegan Oatmeal Chocolate Chip Cookies

For dessert, we had a couple of these yummy cookies!

Tuesday, September 7th

Breakfast - Trader Joe’s Tofu Scramble with Soy Chorizo

We had a quick breakfast before our drive this morning. While I was getting ready Fahim heated up Trader Joe’s Tofu Scramble with Soy Chorizo. I added Tapatío and Cholula’s Green Pepper Sauce to my bowl. Fahim added Cholula’s Green Pepper Sauce into his bowl. The rating we’d give this without the sauces would be 6 out of 10, with the sauces it’d be a 7.5 out of 10. Overall it’s a decent frozen breakfast option.

Snack - Vegan Cabbage Potato Casserole made by PLVNTFOOD + Trader Joe’s Vegan Oatmeal Chocolate Chip Cookies

At work, Brianna made this delicious Cabbage Potato Casserole! I enjoyed a plate of it. Keep an eye out for the recipe on Brianna’s website! On our drive back home Fahim and I snacked on Trader Joe’s Vegan Oatmeal Chocolate Chip Cookies.

Pick Me Up - One Love Tea’s Instant CBD Golden Milk Turmeric with Oatmilk Foam

I made us a cup of Golden Milk Turmeric Tea. I added 1 teaspoon of One Love Tea’s Instant CBD Golden Milk Turmeric Tea, and 1 tablespoon of brown sugar into each mug. Then I poured room temperature water into the mug, mixed until well combined, and topped it off with ice cubes and oat milk foam (I used Silk’s Oatmilk). This was so refreshing!

Lunch - Trader Joe’s Vegan Taco Salad Kit

We split Trader Joe’s Vegan Taco Salad Kit for lunch. I plated my half before I added in the packet with the beans because I didn’t want to upset my stomach. This salad mix is nice to have for a quick meal — we’d rate it 8 out of 10. It reminds us of the Vegan Al Pastor Salad that Costco carried for a bit (which is sadly discontinued now).

Dinner - Snapdragon Vietnamese Pho

We heated up Snapdragon Vietnamese Pho bowls for a light dinner. We found these at business Costco — they’re good, vegan-friendly, tasty, and convenient.

Wednesday, September 8th

Breakfast - Just Egg Scramble + Trader Joe’s hash browns + sauteed spinach + avocado

I made us a classic breakfast — veganized! First, I put Trader Joe’s hashbrowns in the air fryer at 400°F for 8 minutes, flipped them then put them back in for 3 minutes. While the hashbrowns were cooking I also made Just Egg into a scramble and sauteed spinach. Lastly, I plated everything along with a quarter of an avocado.

Snack - Vegan Beyond Burger stuffed with green chilies made by PLVNTFOOD + Trader Joe’s Vegan Oatmeal Chocolate Chip Cookies

At work, Brianna made these delightful burgers that I enjoyed half of! The cheddar and green chilies stuffing was next level along with green onion cabbage coleslaw + Carolina mustard BBQ sauce. For the recipe make sure to stay tuned and watch for it on Brianna’s website! :) On our drive back home we snacked on Trader Joe’s Vegan Oatmeal Chocolate Chip Cookies.

Lunch - Smoothies

We didn’t have a big appetite so I made us a smoothie for lunch. For the base, I used Rader Farms Fresh Start Organic Berry Smoothie Blend and frozen mango chunks from Costco. For the liquid portion, I used orange juice and Sol-ti Strawberry Lemon SuperAde. This was very refreshing and just what we needed!

Dinner - Vegan Spicy Miso Ramen from Tokyo House Ramen Sushi

For dinner, we decided to try this new restaurant called Tokyo House Ramen Sushi. My brother recommended the vegan ramen to us. We ordered 2 vegan spicy miso ramens with no broccoli and with fried tofu. This ramen was divine and is definitely a new favorite of ours!

Thank you so much for reading! If you enjoyed this episode or one of our meals, please leave a comment below with your thoughts! Don’t forget to subscribe to get new posts sent directly to your email inbox every Friday! See you next time! Wishing you all a wonderful weekend! \(◔‿◔)/ ♥

Heads up — check the comments below as I’m sharing donation links in episodes from now on in the comment section!

-Mariana & Fahim