Sunday Menu 🥑🥞🌮 no. 25
Everything I prepped this week, a delicious onion dip made from tofu (!!), and all the easy plant-based meals we've enjoyed lately.
The Sunday Menu is a look at what I’m cookin’ up, kitchen sounds, fave ingredients, and other reflections on all things delicious. Grab a snack and let’s hang out in the kitchen…
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Happy Sunday! This week, I’m diving into the food I’ve been prepping. I’ve never been a strict “meal prep” kind of person, but I do see the value in having certain staples— snacks, breakfast options, sauces, chopped produce—ready to go.
Today, I’m sharing what I prepped over the past week to keep our fridge stocked with nourishing options, plus a book that’s been a big source of inspiration for doing just that.
And as always, I’m including a peek at what we’ve been eating lately, complete with recipes, centered around simplicity, ease, and plant variety.
Wowowowowow this book! I’ve been listening to it all week and haven’t been able to stop thinking about it. I plays a big role in what I’m sharing in today’s Sunday Menu.
Over the past six years—since becoming a parent responsible for nourishing little humans and simultaneously shifting to a vegan lifestyle—I’ve become increasingly more curious about what’s actually in our food. What began as a values-based decision to avoid animal products has grown into a deeper interest in nutrition and food systems.
The more I examined my plate, the more I wanted to understand it—and what a tremendous privilege of have the time and resources to do so. Does this mean we don’t consume any ultra-processed food? Not at all— my kids love their vegan nuggets on Saturday nights (and let’s be real, I love the ease of them) and a bag of Beyond Burgers to grill at the lake in the summer. But the more I learn the more invested I am in making small, sustainable shifts that build over time.
This book expanded my awareness even further. It challenged me to think more critically not just about ingredients, but about the broader systems of exploitation—of people, animals, and the planet—that power the food industry for the sake of mass profits. It’s been eye-opening, disturbing, and empowering. I’m grateful for the work the author did on this because not enough people (myself included) know about the ways these issues affect us all—regardless of if one consumes ultra-processed food or not. Give it a listen if you find yourself curious about where our current food systems stand, how we got there, and what change could really look like.
After listening to Ultra-Processed People I felt even more motivated to prep a few lunch and snack items to support us through the week, these are all go to favorites and my kids love them as much as I do.