Spring Week 11 + Veggie Versatility

Meal Plan for Spring Week 11

Veggie and Egg Quinoa Bowl / Spring Tortilla Soup / Sweet Beet Spring Salad / Asparagus and Cauliflower Power Dish / Loaded Veggie Faltbreads

Hi there, how are you?

I hope you are having a good week, and feeling energized and nourished. Pictured above is what's in the meal plan for next week - the 11th week of Spring! Summer is just around the corner, can you believe it? Hooray!

Let's talk about veggie versatility.

You know that terrible moment when you are 2 steps into making a recipe, and you realize you don't have black beans, or a leek, or the right kind of greens? 

When I would find myself in that situation (before I taught myself to cook), I would do one of two things: abandon ship and call for take out, or run to the grocery store, feeling totally frustrated. 

Channel your inner Recipe Rebel.  Instead of stressing out over my missing ingredients, I just stopped following the rules, found my inner recipe rebel (gained a little confidence in the kitchen along the way) and learned that vegetables are extremely versatile!

Almost any vegetable works in any one of our recipes. That's the beauty of Voeden Life meal plans, they are designed to be easily customizable to your personal preferences, what's available and in season and any dietary restrictions you have!

Here's a great example. See that veggie and egg quinoa bowl on the top left? It calls for a sweet potato, broccoli, and black beans. But you could use easily substitute carrots, russet potatoes, beets, or parsnips, instead of the sweet potato. Use asparagus, cauliflower, chopped greens or frozen peas in place of the broccoli. No black beans? No problem! Use whatever beans you have in the house, or chicken, fish, or a meat of choice. And, you could use brown rice, cauliflower "couscous", or millet in place of the quinoa.

There's really no excuse to order take out, and no need to run to the store!

Being versatile with your veggies (and other ingredients), allows you to make a delicious dinner even if you don't have all the ingredients on hand. Plus, if you keep your pantry and refrigerator stocked with fresh, in season veggies and staple ingredients you'll always end up making a meal that is delicious, nourishing and energizing.

Bonus, it allows you to make the same basic recipe over and over again, without getting tired of it - just switch up the veggies! 

What do you think? Do you follow recipes to T, or do you improvise? We'd love to hear! And you can try out a free meal plan here.