Hi friends, welcome to the new Eats Well With Others meal plans!! I hope you love them.

They have the same essence as my old meal plans (just good, delicious vegetarian meals made from real ingredients), come with a shopping list as well as prep ahead instructions and options for vegan substitutions. A bonus for me is that I can personally vouch for all of the recipes in each plan!! And I’m only including my FAVORITES – a win for all of us!!

Another feature I’m adding is that I’ll be cooking one of the meal plan recipes each week on Instagram Stories so that you can see how it’s really made in my kitchen. Tonight I’ll be making the spring vegetable green curry around 6PM, but I’ll save the videos to my highlights so they’ll be easy to find for future reference. 

Since Cinco de Mayo is this week, I filled this week’s meal plan with some of my favorite Tex-Mex meals as well as some easy and delicious spring favorites. Here’s what we’re eating:

• We’ll kick off the week with salsa verde enchiladas – these probably take the most effort of all the recipes this week, which is why I scheduled them for the weekend. They also make a TON and it will feel so good to start the week with a pan of enchiladas in the fridge – trust me.
• Next up are some of my favorite black bean burgers topped with the most delicious elote salsa.
• Tuesday’s spring vegetable Thai green curry is an easy stir fry-esque dish. It does call for making your own green curry paste, but if you’re looking to cut corners (and time) you could always buy a jar – I like the Thai Kitchen brand.
• Wednesday has us on the pasta train with a recipe for spaghetti paired with cherry tomatoes and sweet roasted red peppers. It’s topped with a fried egg and the yolk becomes the sauce that ties it all together. If you’re eating vegan or eggs aren’t your thing, just add a glug of extra olive oil. 
• We’re going with some healthy indulgence on Thursday with my roasted berry and brie kale salad. The roasted berries really brighten up the salad, and are great for using up any less than perfect fruit that’s lurking in your fridge.
• Finally, the week ends on a sweet note with my simple tres leches cake.

Happy eating!

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Hey Saturday-ers!

I have some bad news and some good news. The bad news – this will be the last day of meal plans in this incarnation. The lovely Healthy Vegetarian Meal Plan ladies and I have decided to disband for a few reasons including time constraints, some back-end blog concerns (it’s complicated), etc. I’ve been doing these meal plans for a long time – at least five years! – and they have gone through many iterations of blogger contributors since then. It’s time for a change!

Which brings me to the good news, which is that I still plan to provide weekly meal plans, but they will include only recipes from my site for the most part. If I stumble across a recipe from another blogger that I really love, I may include it, but the majority of the plans will be all Eats Well With Others all the time. As part of that, I’m thinking of doing a weekly cook-through of one of the recipes either on Instagram or Facebook (whatever platform is more appealing to you guys!) so that you can see me make the recipe and even cook along with me! I’ll do a poll on Instagram Stories and Facebook later this week, so follow me on those platforms if you don’t already!

Onto the meal plan! We’re going out with a bang and some great recipes this week:

• crispy tofu tacos – sign me up!
• feta and orzo pasta salad – simple comfort food
• artichoke and quinoa enchiladas – a unique but delicious enchilada filling
• one pan veggie red curry – perfect weeknight meal
• easy vegan black bean tacos – yes please!
• AND salted peanut blondies for dessert!!

Happy eating!

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