This week’s food prep 
Taking 2 hours to do basics one day, soup & salads on another day, helps minimize kitchen time, plus all this keeps meal planning quick, easy, & flexible for lunches or dinners.
Need help batch cooking?
Need the basics for meals?
Need help filling your Plate, feeding your chakras?
DM me!
Or…come meet me at BOTI Studios on Wednesday, AUG 6th or Wed Aug 20th between 5-8pm
Batch cooked:
Day 1 – 2 hours
Chickpeas – 1lb dry (crockpot) makes ~7 cups + aquafaba to use for hummus
Pinto beans – 1 lb dry (stove top) ~ 6 cups
White beans – 1lb dry (stove top) ~ 6 cups
Potatoes – 1 lb boiled (to smash!)
Prairie Gourmet Wild Rice blend – 6 cups (rice cooker) – 56 oz!!
Roasted broccoli (3lb crowns), 1 head cauliflower
Not pictured:
Roasted zucchini, shishito peppers
Pinto beans – 1 lb dry (stove top) ~ 7 cups
Day 2 – 90 min
Cabbage vegetable soup – makes 7- 16oz containers
Red Lentil Soup (Soupes-repas recipe) – 4- 16oz containers
Not pictured:
White bean & kale skillet (easy, used white beans from day 1, kale mix, shallots, garlic) ~ 4 large servings!
Shredded napa cabbage asian salad & dressing (Forks Over Knives recipe)
Chopped romaine lettuce & white cabbage for salads
Bob’s Red Mill TVP rehydrate with non-beef bouillon to make stuffed zucchini later
Dessert & snacks
Raw almonds
Dates
Dark chocolate chips
Breyers Non-dairy Oatmilk Chocolate frozen dessert
Breakfast
Whole oats with Hemp hearts, chia seeds, ground flaxseed, berries, and sometimes Mexican cocoa powder mix (yum!) Or Naked PB powder.
JustEgg made from plants, Non-dairy cheeze, potatoes, veggies, Dave’s Killer Bread
Crown 
~ Natural, unprocessed food
Third Eye 
~ Dark chocolate, Omega-3
Throat 
~ Tart or sour foods, lemon or vinegar, blue or blackberries
Heart 
~ Leafy greens, cruciferous veggies
Solar Plexus 
~ Whole grains, fiber, squash, citrus, ginger, turmeric
Sacral 
~ Fresh fruits & vegetables, cucumbers, nuts, seeds
Root 
~ Root vegetables, warm cooked foods, healthy fats, warming spices
