The trick to eating healthy ALL WEEK

This is my realistic weekly meal prep routine. A system that helps me stay organized and actually use the food I buy. I prep ingredients (and some full meals) so everything is ready to throw together during the week. Doing this has been the biggest game-changer for cutting food waste and saving money. Recipes below! 🇨🇦 If you're in Canada, check out Odd Bunch! https://www.oddbunch.ca/discount/MADDIE?redirect=%2Fpages%2Fboxes&utm_campaign=New-Ambassador-Program&utm_medium=Affiliate&utm_source=Upfluence Use the code MADDIE to save $! If you'd like more info about Meal Prep or if you'd like to support the channel: 🌱 Join the Let's Eat Plants Meal Prep Course! https://bit.ly/LEPmealprepcourse 🌱 Channel memberships: https://www.youtube.com/letseatplants/join 🌱 Buy me a can of chickpeas: https://www.buymeacoffee.com/letseatplants ✨ My favorite kitchen tools: The best stainless steel pans: https://caraway-home.pxf.io/5kb7Oj (Code LEP10 will save you 10%!) Souper cubes - 1 cup size: https://amzn.to/4bhJjem (the ones I used in this video!) Souper cubes - 2 cup size: https://amzn.to/4bRFmNC (the ones I used in this video!) Souper cubes - Multi size variety pack: https://amzn.to/4sMgUD0 Souper cubes bakeware: https://amzn.to/4kKoGdR Wash basins with strainers: https://amzn.to/3DEE8Eu Glass storage containers (I use the IkEA brand but these are similar) https://amzn.to/43VrKLc 6-quart Instant Pot: https://amzn.to/3dkbs9v Instant Pot sealing rings: https://amzn.to/3eyauXz Vitamix V1200: https://amzn.to/3BNQYzq 🔺 Recipes: Quick pickles: https://www.youtube.com/watch?v=imhp9oT92pQ&pp=ygUdbGV0cyBlYXQgcGxhbnRzIHF1aWNrIHBpY2tsZXM%3D Orange carrot dressing: 2 medium carrots, roughly chopped ¼ cup olive oil (or ¼ cup veg broth for oil-free) ¼ cup fresh orange juice 3 tbsp rice vinegar 1 tbsp miso paste 1 inch fresh ginger 1 clove garlic 1tsp maple syrup 2–4 tbsp water, as needed to blend Lentil shepherd's pie (makes two 5x5 squares or one 8x8) 1 small onion 2 cloves garlic 2 carrots 1½ cups chopped mushrooms 1-2 tbsp flour 2 tsp tomato paste 1 cup vegetable broth ½ tsp thyme Salt & pepper to taste ¾ cup cooked lentils ½ cup frozen corn Top with mashed potatoes (cubed & boiled potatoes mixed with vegan butter, soy milk, salt & pepper) Carrot sweet potato soup: https://www.youtube.com/watch?v=5kYCQBAPDKc&t=131s I used sweet potato instead of squash, omitted the red lentils and reduced the veggie broth to 5ish cups. (Just cover the veggies with enough broth to boil and that will be enough broth) Rutabaga & carrot muffins (makes 12 muffins) 1½ cups flour ½ cup brown sugar (or coconut sugar) 1 tsp baking powder ½ tsp baking soda 1½ tsp cinnamon ½ tsp ginger ¼ tsp nutmeg 1-2 tsp orange zest (optional) Pinch salt 1 cup plant milk ⅓ cup neutral oil or melted coconut oil 1 tsp vanilla 1 tbsp apple cider vinegar (or lemon juice) 1½ cups grated rutabaga (or grated carrot, or 50/50 of both) Optional: add ¼ cup chopped walnuts or raisins (or both!) Preheat oven to 350F. Grate rutabaga & carrot, then wring out excess liquid with a clean tea towel. Mix dry ingredients well, followed by wet ingredients. Combine the wet and dry first, then add grated rutabaga and walnuts/raisins (if using). Bake at 350 for 20-25 minutes. 🌱 Subscribe: https://www.youtube.com/LetsEatPlants IG: https://www.instagram.com/lets.eat.plants/ FB: https://www.facebook.com/Lets-Eat-Plants-108029567397987 [Disclosure: As an Amazon Associate and Caraway affiliate I earn a small commission from qualifying purchases. This supports me so I can continue to bring you new video content! Prices are exactly the same for you if you purchase through an affiliate link or a non-affiliate link.]