Nutritarian Revamp Week 4 Meal Plan


We are back from our August vacations and I’ll be honest - I’m feeling a bit scatterbrained and disorganized. Does anyone else feel like your home is super messy and cluttered after spending time at an Airbnb? It always makes me realize how little we really need day-to-day… so I feel a big decluttering session coming soon. I actually started on that this week by reorganizing the kids closets and getting Ben set on clothes for the new school year. Now I need to deal with our closet and family spaces. 🤪

We had a little heat wave when we got home earlier this week (heat wave by PNW standards, at least), so we ate from the pantry/freezer for a few days and I didn't end up shopping for the week 4 menu until just a day or two ago. I've had the recipes for week 4 in the works since before our trip, but it was so exciting to shop for and start cooking to get ready for another week of 100% Nutritarian eating.

The recipes this week are inspired by our trips. First, we spent several days in Oahu for Kevin's brother's wedding, where I, yet again, scored big time in the SIL department! This was the kids' first flight ever and it went better than expected. Seeing travel day from a kid's perspective, there is so. much. waiting! Once in Hawaii we had a few beach days and a day at a big water park.  We also had a few wedding festivities to go to, including the wedding itself. On our first day there Kevin did a quick grocery shop and scored us some delicious fruit including some ice cream bananas, coconut, mango, and dragon fruit. In this week's meal plan, breakfasts and the dessert muffin have some of those tropical fruit flavors!

Off to Hawaii!  The kids were excited for their first flight.

The kids were so done with waiting by the end of the day.

Their first island nap was soooo needed.
Our fruit feast!  The ice cream bananas were amazing! 

We played so hard at the beach near our Airbnb.
The kids loved building sand castles and wading in the water.

We got to spend our last night watching the sunset with the newlyweds.

Kevin and I even got a date night in while the
in-laws monitor watched the kids one night.

After Hawaii, we were home for two days (pantry and freezer eating mostly), then off to my hometown for a friend's wedding and spending time with my parents. Most of the recipes this week come from my Nutri-mama. Her and my dad have been plant-based for over 10 years and she has cultivated several killer recipes over the years. This week we have a Ginger Dressing and Osaka Sauce - both inspired by a local small chain teriyaki style noodle restaurant in my hometown. 

Lala and my Nutri-mama at a water park in town. 
Ben and Grandpa were too busy in the lazy river to bother posing for a picture.

For our other sauce, I've included my mom's Creamy Pesto Sauce. My mom gardens every year -- she would tell you she has a brown thumb, but trust me, it is greener than mine! -- and a few years ago she had some fresh basil plants super produce!  She was up to her eyeballs in basil and froze a good amount of her harvest. So, her creamy pesto sauce became a regular in her recipe rotation.

The other recipe from my mom is written as a recipe, but she essentially told me "little bit of this, little bit of that" when I asked her for her recipe.  It is essentially her go-to formula that she uses to make a vegetable bean soup once a week or so.  It is a little different every time depending on the veggies she has on hand, but always warm and comforting and delicious.

For the Nutritarian Revamp Week 4 Meal Plan CLICK HERE.
For links to all of the Nutritarian Revamp Meal Plans CLICK HERE.

Mango Chia Pudding from this week's meal plan. I'm probably going to have to make a second batch for myself this week, it is that good!

Until next week, my friends. Eat your veggies, move your body, get some rest, and love yourself.

Health and Happiness,


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