Would you believe this isn’t egg on my breakfast sandwich? It’s crazy! This morning I made a delicious chickpea “egg” and Chao vegan cheese sandwich and it was so great and hit the spot. Who needs eggs for Easter? Not this girl! If you want the recipe, it’s up on my Instagram today @charmingchickpea.

I also meal planned and went to Trader Joe’s this morning. I’m trying to eat more whole foods whenever possible, and attempting gluten free when I’m cooking at home. If it’s not gluten free, I try to have whole grain. I mostly due already minus soy sauce and whole wheat stuff, so making those little changes as well as incorporating more healthy fats. We’ll see how it goes! What you put into your body is trial and error so it’s always a work in progress to see what makes you feel the best so I’m trying to get there. Here’s what I’m planning for this week-

This weekend we’re having the baked beans + potatoes and the Chickpea Salad we didn’t get to last week.

Crispy Tofu Soba Noodle Bowl– Buckwheat noodles with broccoli, shiitake mushrooms, zucchini, crispy tofu and an oil free teriyaki sauce.

Pea Pesto Cauliflower Gnocchi- I’m making a homemade pesto with peas, pistachios, and basil then tossing it with oven baked cauliflower gnocchi and spring veggies.

Buffalo Tofu Tacos- I’m using the other half of my tofu block to crisp in the oven with buffalo sauce and making simple tacos in corn tortillas.

Sushi Girls night out!

Portobello Fajitas- Sliced portobellos, onions, and bell peppers sautéed with spices and served in corn tortillas. Simple, healthy, and so tasty!

Have a great week everyone! Winter is here (if you know what I mean!)