Spring Meal Plans

Spring Week 13 + 3 Thing I've learned this spring

Meal plan for Spring Week 13

Spring Herb Stuffed Tomatoes / Black Bean Soup / Spring Pot Pies / Strawberry Poppyseed Salad / Taco Night


It's that last week of spring meal plans! Summer is around the corner, which means the farmers markets are really starting to bust with veggies, and I couldn't be happier. 

So I'm curious, what was the spring season like for you? What did you like best about this season, this year? What did you notice? I learned a few things this season. 

  1. Health, energy, glow-y-ness - all the things we talk about getting when you eat the "Voeden way" (aka packed with in season veggies) - these things are a journey, not a destination. I had some really tried days this spring. It was discouraging. But it allowed me to discover some ways to quickly boost my energy, and learn what my body needed in this busy, sun filled spring time. 
     
  2. Just follow the plan. I had some weeks where I just didn't follow the meal plan. Usually when it was a heavy recipe testing week. Those weeks were rough! And I'm actually not great at throwing something together last minute. I do much better when I have the week's meals planned out, and everything I need in my kitchen to make the meal ( I know, duh). 
     
  3. You are unique. With so many diet types out there, I just have to remind you all - there is no right way. You are unique! And your body needs different things at different times. This spring, I found myself adding meat to the meals more often than normal - and it was just what I needed. 

 Goodbye spring! It's been real. 

Stay tuned - a new free meal plan will be released soon for summer, and we've included extra coaching and support with this one. I'm so excited to share it with you! 

And you can subscribe at any time to get our meal plans every week. 

xo,
Tina 

ps - last chance to try the spring free meal plan! Sign up below. 

Spring Week 12 + Energy Boosters

Meal Plan for Spring Week 12 

Wild Rice Earth Bowl / Spring Green Soup / Garlic and Olive Oil Pasta / Minted Green Kale Salad / Tortilla Pizza


How's it going this week? 

Honestly.... I've been a little tired this week. I've been staying up way too late, so it's totally my fault, but I blame nature too. It stays light so much later now, which is amazing. I'm not mad about it, but my body is not adjusting quickly enough. :) 

I've been craving a little more energy during the day (who doesn't), and I figured you might need some too, so I thought I'd share 4 of my tricks for a quick energy boost. 

  1. Add 2 T. apple cider vinegar to your morning lemon water
    Apple cider vinegar supports a healthy immune system, aids with digestion, and seriously boosts energy. It will help you feel younger and more spry from the inside out. When I'm really feeling sleepy in the afternoon, I'll do another glass - it helps aid digestion of your lunch so your body can use it's energy to keep your eyelids open. 
     
  2. Drink water all the day long.
    Seriously though. Not just a glass here or there, sip water all afternoon. The bonus is, you get to walk around more (which keeps you awake) for all the bathroom breaks.
     
  3. 15 minute power nap. 
    Sometimes you just need to listen to your body and take a little snooze. Shut your brain off, go deep, sleep a little, then get back to your day. It makes such a big difference. 
     
  4. Eat loads of leafy greens all the day long. In smoothies, in salads, and in this delicious Spring Green Soup. 
    Dark leafy green veggies are chock full of magnesium, which the body uses to produce energy. Of course the health benefits go way beyond that, but right now, we just need energy. 

Spring Green Soup

VOEDEN FACTS

Spring is for greens, which cleanse and refresh our cold winter bodies, but if you live somewhere chilly, you also still need a little warmth from your food. This soup gives us both; loads of greens, warmth, and an extra dose of raw goodness from the basil parsley sauce that we drizzle on top! Parsley is an amazing herb that boosts the immune system, supports kidney function, flushes out toxins, heals the nervous system, and may even inhibit tumor growth. Serve me some of that!

INGREDIENTS

1 T. - coconut oil
1/2 - onion, diced
2 - celery stalks, chopped
1/2 - jalapeño, diced
2 - zucchini, cut small
4 - kale leaves, chopped
1 c. - peas
1 1/2 c. - white beans
4 c. - water + 2 veg bouillon
1/2 c. - basil
1/2 c. - parsley
1 clove - garlic, minced
½  t. - sea salt
1 - lemon, juiced
6 T. - olive oil

METHOD

  1. Bring 1 T. coconut oil to heat in a large pan. Sauté onion and celery gently, 5 minutes.
  2. Add jalapeño, zucchini, kale, peas, white beans, water, and vegetable bouillon cubes. Bring to a boil, reduce to a simmer; 20-30 minutes, until veggies are tender. 
  3. Meanwhile, combine basil, parsley, garlic, sea salt, lemon juice, and olive oil in a food processor.
  4. Serve soup in individual bowls topped with green sauce.