Sunday Meal Prep | Week of April 21

What I'm cooking + few other tidbits that you didn't ask for but might enjoy.

Celebrating an unofficial 6 months of Substack (wooo) with an ask me anything in the chat. Burning nutrition questions? Meal prep musings? Need a nontoxic product rec or are you curious about my favorite breads? Ask in the chat and I will answer. This space is for *you* so if you have any feedback on the meal prep menus, or dishes you want to see more of or less of, let me know!

Also just a big thank you to everyone reading and cooking with me. If you stumbled on this post and aren’t yet a subscriber, or haven’t upgraded to a paid membership and want access to our weekly meal prep series and nutrition deep dives, I can help out with that.

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* MENU: WEEK OF APRIL 21 *
I subscribe to a lot of fashion-y Subtacks and everyone is talking about transitional dressing, but what about transitional cooking? It’s not quite hearty stew season anymore, but we’re also not in full blown summer salad season yet. We’re at that awkward in between stage. I want something a little lighter and brighter, but still grounding and warm. Let’s see how I did.

We’re bringing back lentils this week, but with some new preparations. Tonight’s dinner is a brined and baked chicken on top of a bed of lentils with a side salad. It’s very French bistro-y to me but also doubles as our prep for the week, so you can get it all done in about an hour. My vibe!

If you’re shopping today, here’s your grocery and pantry lists. I’m continually updating and adding to this, so keep checking it as you grow your pantry. But before we get started, a few things I’m into:

WHAT I’M LOVING

My new favorite pasta
Thrive Market, Organic Chickpea Pasta
I order a lot of snacks and non-perishables from Thrive and recently tried their chickpea pasta—I have to say I prefer it to Banza. It’s all organic, has more protein, and just about the same amount of carbs. I’m stocking up on this from now on, especially since Tolerant pasta is going out of business (sad!). I always cook these legume pastas for a minute less than the box says. They overcook quickly.

Recently binged
The Many Lives of Martha Stewart
This was *fascinating!* I have a whole new appreciation for Martha, her perfectionism, absolutely insane career path, and straight up fearlessness. She’s a badass.

And that was all she wrote. Sorry to disappoint, but I have nothing to say about Taylor Swift. Let’s cook.