Your bi-weekly meal plan #2

Hello friends, and happy Sunday.

I’m so excited to send along the second meal plan. ICYMI, you can read about the launch here.

Each bi-weekly meal plan includes two dinner recipes plus one wildcard item (a breakfast, seasonal veg side dish, meal prep sauce, etc.), along with a complete shopping list organized by grocery store aisle - all in a convenient (ad-free) printable pdf packet. The featured dinner recipes are designed to be ready in 45 minutes or less.

With this flexible plan, you can make all three in the same week, or try them over the course of two weeks, all while shopping for them once.

This one is all about experimenting with some of my favorite proteins: tofu, white beans, and edamame. And if you followed the last meal plan, the one below has some ingredient overlap so you can use up what you already have.

Inspired by the saucy garlic chicken we used to order from our neighborhood Chinese restaurant when I was a kid. Made with chewy tofu (coated in cornstarch to create those irresistibly crispy edges), “meaty” shiitake mushrooms, and a glossy sauce.

*This will reuse the soy sauce and sesame oil you got for the last meal plan.

These rich, savory beans are infused with deep tomato flavor thanks to both tomato paste and sun-dried tomatoes. Coconut milk makes them creamy while keeping the dish dairy-free.

*This will reuse the coconut milk, tomato paste, and dried oregano

Inspired by Eastern European flavors - namely, a spread my mom makes with farmers cheese - this is a high-protein, 5-ingredient dip. I love to make it on Sundays and have it on hand throughout the week for eating with crackers, fresh veg, or on toast (instead of mashed avocado). An excellent alternative to store-bought hummus too.

*This will reuse the edamame

Quick sidebar! I’m collecting responses for the ongoing “Ask Alex” series. Click here to submit a question.

🛒 The printable packet with all the recipes and the grocery list is below