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Broccoli Avocado Soup (2)
Box Blend (2)
Pan Roasted Veggie Walnut Salad (2)
Cauliflower "Potato" Salad (2)
Roasted Broccoli & Almonds (2)
Tofu Tomato Parmesana (2)
Tofu and Vegetable Green Curry Soup (2)
Cheesy Cauliflower Broccoli Bake (2)
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PREP AHEAD TIPS
Cauliflower “Potato” Salad – pre-chop the cauliflower and store in the fridge in an airtight container. It can also be steamed a couple of days ahead. And boil the eggs and store in the fridge. You can even assemble the entire salad a couple of days ahead. It will store fine in the fridge.
Pre-chop the veggies for the Tofu Veg Green Curry Soup, Pan Roasted Veggie Walnut Salad (you can pre-roast veggies the night before), and Cheesy Broccoli Cauliflower Bake. You can also pre-chop the broccoli for the Roast Broccoli Almond dish and Broccoli Avocado Soup, and prepare the green beans for the Tofu Parmesana – veggie prep can be done in one session as it saves time and clean up. Then, when you’re ready to cook during the week, it’s a much easier process.
Store all your prepped veggies in separate airtight containers, or labeled zip lock bags.
The Tofu Green Curry Soup and the Cheesy Cauliflower Broccoli Bake can be pre-cooked ahead and stored in the fridge for up to 5 days prior to eating.
Marinate tofu ahead of time for a deeper flavor.
VIP MEMBERS: Serve the Broccoli Avocado Soup with one of our low carb breads.
FEATURED COOKING CLASS
We all love potato salad, right? And thankfully, there is a great substitute you can make that works equally as well – Cauliflower “Potato” Salad. You can eat it as a side dish or as a meal in and of it’s own.
Struggling to use the plans? Watch our How To Videos
NOTE: Recipes within the meal plan indicated with (NF) contain no nutrition facts because these are extras and the facts are already factored into the meals.