eating more plants & making things easy

this week's recap

Keep scrolling to get all of the recipes I shared this week in one place, plus some more updates from me AND a hint about my next grocery series 😉

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This week’s recap

This week brought lots of conversations over on social media about my decision to start incorporating more plant-based protein into my diet and just generally what “plant forward” actually means.

It’s enabled me to consider many points of view, but my overall thought is it is SO hard to truly know what to eat for optimal health. There are so many opinions swirling, especially on social media, and while one study will convince me of one thing, another one with convince me of something else. It’s something I’ve been struggling with and navigating!

What I do know is when I’m prioritizing this “plant forward” lifestyle — meaning the large majority of my plates are filled with more than 50% plants — I feel my best. And I’m going to continue leaning into that while I navigate the rest. I’m also going to continue leaning into meals that make it as easy as possible for me to eat a lot of plants and get tons of nutrients into my diet. I did do a full plant-based grocery shop and meal prep this week though, so definitely check those out if you’re looking for inspo!

Don’t forget, I’m also doing a big giveaway to celebrate my new website and newsletter over on Instagram and winners will be pulled in a couple of weeks! If you haven’t checked out my brand new website yet, make sure you do!!

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Recipe recap

Chocolate cashew freezer fudge

If you’re looking to satisfy that little sweet treat craving you have after a savory dinner, try making this chocolate cashew freezer fudge. You can mix together the ingredients in just a few minutes and have a delicious, paleo-friendly dessert ready for you in the freezer when you want to grab it! You’re going to love it.

Rainbow veggie sheet pan with green tahini sauce

I love a recipe that can exist as a delicious 4-5 serving sheet pan dinner OR some delicious meal prep for the week. My rainbow veggie sheet pan with green tahini sauce is exactly that. It’s super quick to put together, packed with veggies, and made complete with plant-based protein. Toss everything on a sheet pan, roast, and enjoy!!

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More from me

This week I also shared a new video laying out an example of some meals I’m loving while trying to incorporate more plant-based protein into my diet. If you missed it, this video was a little “what I ate today” compilation where I reached a high protein goal of 129 grams throughout the day. Some my takeaways from the last few weeks focusing on more plant-based protein (while still eating animal proteins too) include:

• If you’re intentional about choosing meals, it’s not too difficult to get a lot of plant-based protein in.

• There’s nothing wrong with utilizing a good quality protein powder to reach protein goals.

• At the end of the day, having a satisfying meal is key and it has to be something you truly enjoy eating.

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I hope you all have a lovely week, and be sure to stay tuned over on Instagram and TikTok to see what I have for y’all this upcoming week! I’m traveling to LA this week and am really looking forward to some sunshine alongside some work. I’ll definitely share what I’m up to!

If you have any feedback on the newsletter, my DMs are open and I’m looking to make this as valuable for you as possible, so let me know what you’d like to see!

If you haven’t already, upgrade to paid to get even more from me—grocery lists + meal ideas, my weekly 2-2-2 updates, subscriber-only chat, monthly subscriber-only Q&As, and more!

I’m getting ready for my next grocery series to go live on 2/5 (I CAN’T wait!!!) and paid subscribers get first access to the grocery list and what the recipe titles will be! Try it out for the month to see what you think and get early access.

Much love,

Jenn