Hi! I’m Eboné, a freelance writer in Long Beach, California. Earlier this year, I decided to switch to a plant-based diet. For anyone who might be thinking about making a similar change (or for anyone just curious!), I wanted to walk through a recent week of plant-based meals — and how I go about planning for them.
I don't have a car, so every time I order groceries, I get enough to last me at least two weeks. I usually have my groceries delivered via Amazon Prime — and it costs around $40 to $60 per week depending on what I'm replacing.
For my meals, I don't really prep every single component, but I do try to bulk-cook a few staples each week if possible.
For creating a shopping list, I find that it really helps to have staple recipes to keep coming back to.
I might have a few new recipes in mind when I place my grocery order, but for the most part, I have a few staple items I can make easily. And I get creative by looking at what I have left and making something out of that. I try to waste as little food as possible.
My haul this week came up to $141. That's more than usual because I had to replenish pantry items and condiments, and there were a few other non-standard items in my cart. The produce will last around two weeks, and the rest of the items will last a month or more.
My avocado supply is free!
Avo isn't included in my grocery list but does show up in my meals. My mama has a tree, so I get all the free avo.
First thing in the morning, I have water and coffee or matcha. I don't get around to my first meal until 11 a.m. or noon most days.
Breakfast: I wanted to eat something quick and filling before heading out the door. Oatmeal it is!
Lunch: I was feeling ambitious. I tried making spring rolls. NAILED IT! 🤪 (JK, it's a hot mess.)
Snack: After that, I had some of the most delicious mango I've ever experienced.
Dinner: A very colorful burrito bowl
Breakfast: Tofu Breakfast Hash
I'll walk you through a bit of it — it's fairly easy once you get the hang of it. I start by chopping and cooking the potatoes, onions, garlic, peppers, jalepeño, and seasoning.
I'll press the tofu beforehand, then crumble it.
Lunch: The hash filled me up, so I wasn't super hungry by lunch. A salad does the trick.
Dinner: Sushi with brown rice and leftover julienned veggies.
Breakfast: On Wednesday, I woke up with a craving for an açai bowl. I didn't want to pay a million bucks for one, so I went to the store and got the frozen açai pouches.
Lunch: I used the brown rice I made earlier in the week to make fried rice. SUPER EASY and QUICK.
By dinner, I was in a soup mood so I made what I guess I'd consider a brothy, Thai-inspired soup.
Breakfast: I had the tofu breakfast scramble again. I really love it!
Lunch: I spent the day out and about hanging with my mom and running errands (aka, shopping). By 4 p.m., we were starving and went to Chipotle.
Dinner: I wasn't all that hungry, but I stir-fried some veggies and air-fried potatoes. I picked at it, but packed it up for another day.
Breakfast: I wanted açai again, but a whole bowl seemed like a lot of work. So I just made it a smoothie.
Lunch: Basic salad with crispy spicy tofu strips that I tossed in the air fryer.
Dinner: I went out to dinner at Yardhouse Friday night. (Heyyyyy, date nights are back!)
Breakfast: I had some work to do this morning, so I made a green smoothie and got to it.
Lunch: Leftovers. The veggies and potatoes I didn't eat on Thursday came in handy for a quick meal.
For dinner, all I wanted was PASTAAAA! The cat wasn't convinced, but he was curious.
Breakfast: Oatmeal again for breakfast, and then I was out for the day.
Lunch: When I got home, I attempted a sesame tofu with broccoli. Not my best work aesthetically, but it did taste good!
Dinner: Delivery from Veggie Grill
I hung out with the bestie for an afternoon of lounging and wasn't in the mood to cook.
When we got back inside, I ordered a VG Classic Burger and fries and a chocolate parfait from Veggie Grill through UberEats.
It's delicious every time. Even my "Ew, I don't do vegan" friends love the food there.