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WHAT CAN I EXPECT INSIDE THEENGINE 2 PLANT-STRONG MEAL PLANNER?GROCERY LISTSUse your convenient grocery list toshop or select “delivery” to skip the tripto the store altogether. Start as soon asyour next meal!24DISCOVERMENUSGROCERYDISCOVERDISCOVER MEALSDiscover thousands ofpersonalized recipes, withnew recommendations everyday.Yum! These are your personalized meal recommendations.Click ADD to put meals into a menu or your grocery OCERYGROCERYBREAKFASTWhether you’re following theSeven-Day Rescue Challengeor the traditional Engine 2Diet, you’ll have plenty ofoptions! Each recipe istaste-tested and approvedby a team of nutritionists, soyou can cook withconfidence.MENUSCHIA & BERRYOVERNIGHT OATS3 minRECIPESSuper easy5ITEMS245818 people are cooking this95% would make againADDEMAILPRINTGET DELIVERYLUNCHROASTED RED PEPPERHUMMUS WRAP5 minAdd item.EMPTY CARTSuper easy5818 people are cooking this95% would make againADDPRODUCEDINNERPORTOBELLO “STEAKS”WITH POTATOES & BROCCOLI25 minAsparagus1 bunchLemon1Avocado2Romaine lettuce1 headMedium5818 people are cooking this95% would make againADDFresh Basil1 cup
MENUSYOUR MENUS24DISCOVERMENUSOrganize your meals and stay on track!GROCERYCREATE A NEW MENUMENUSEDITMake life easier byorganizing your meals inadvance. You can createand customize as manyMenus as you’d like!Favorite saladsFavorite SaladsRECIPESRecipes: 5In Grocery5Weekend breakfastsRecipes: 7Easy-to-pack lunchesRecipes: 11Start a conversationSummer Salad with Mangoand Curry VinaigretteDreamy Green BowlOrange & Kale Salad withAlmonds10 mins15 mins10 minsSuper easySuper easySpring Salad with LemonMint DressingLoaded Veggie Salad withMiso Lime Dressing10 mins10 minsSuper easySUPPORTEasyOur team of Food Coaches is hereto make sure you get the supportyou need to meet your goals.Whether you’re new toplant-based food, a novice homecook, have specific food goals,have picky eaters at home oryou’re just looking for somefriendly support, we’re here foryou!EasyOur team is available 7 days aweek, so feel free to reach out atany time.What channel do you prefer?EmailNo time to wait around? We usuallyrespond within a few hours.ChatWe’re online right now, talk withour team in real-time.
Open recipe in meal plannerE2 MUSHROOM STROGANOFFMakes 2 medium servingsThis plant-strong recipe has allthe comforts of a soul-warmingfavorite dish, without any ofthe guilt! Enjoy with a gloriousgreen salad.INGREDIENTS1/4DIRECTIONSYellow onion1/4 cupButton mushrooms1/4 cupCrimini Mushrooms1 clove1 cupGarlicSpinach2 tspsWheat flour2 tspsBalsamic vinegarto tasteDried thyme3 ouncesWhole grainfettuccine2 tbspsOptionalUnsweetenedsoy/nut/rice milkSalt & pepperto taste1. Cook the pasta according to package.2. Produce prep: Peel and chop onion. Slicemushrooms. Mince garlic. Chop spinach.3. Cook the onion in a nonstick skillet on high heatfor 3 minutes. Add the sliced mushrooms and garlic,then cook until the mushrooms begin to release theirjuices. Turn heat down to low.4. In a small saucepan over medium heat, whisktogether the flour and plant milk until combined andsauce begins to thicken. Add the vinegar. Then pourinto the skillet with the mushroom mixture. Stir inthe spinach, cook and stir until it wilts. Add thethyme, salt and pepper to taste.5. Serve warm over the cooked pasta.
Open recipe in meal plannerCOLLARDS & CANNELLINI BEAN SOUPMakes 2 medium servingsThis savory and satisfying soup isperfect for a cold or rainy day. Thebeans and quinoa are packed withprotein and dietary fiber, which willleave you feeling fueled andsatisfied. Did you know that fibersupports digestive health? And withall those collard greens, each bowlgets you closer to meeting yourdaily needs for folate, an essentialvitamin that supports manyfunctions in the body. Soup’s on!INGREDIENTS1 cup3 cloves1/2 can1/4 cup2 cupsDIRECTIONSCollard greensGarlicNo-salt cannedwhite beansQuinoaLow-sodiumvegetable stock/broth1/2 cupWater3/4 tspSalt-free chili powder1 tspOptionalBalsamic vinegarSalt & pepperto taste1. Produce Prep: Rinse and chop the collard greens. Start byremoving the stems of the collard leaves. Stack the deveinedleaves and slice them into multiple long strips. Then chop themhorizontally to make bite-sized pieces. Peel and mince the garlic.Drain and rinse the canned white beans.2. Add garlic, quinoa, vegetable stock/broth, water, and chilipowder to a large pot. Bring up to high heat.3. When the water boils, add the collard greens. Reduce heat tomedium-low and simmer for 10 minutes, or until the quinoa isfully cooked and the collard greens reach your desiredconsistency. (Some people love soft collard greens; others likethem to stay a bit chewier. The longer you cook them, the softerthey will get!)4. Add the beans and let them warm for 5 minutes. Whenserving, add balsamic vinegar to each bowl for a fresh boost offlavor.Kid-Friendly Tip - Hold off on adding the balsamic vinegar to yourchild's bowl, vinegar has a tendency to be off-putting for picky eaters.But you should definitely take the opportunity to expose them to newflavors. Let them taste a bite from your bowl and see if they notice adifference. They might actually like it!
Open recipe in meal plannerBAKED FLAUTAS WITH CUCUMBER NECTARINE SALADMakes 2 medium servingsSatisfy your crispy cravingswith these oil-free bakedflautas! These are super simpleto throw together, and tastedelicious paired with a sweetand fresh Cucumber NectarineSalad.INGREDIENTS1 cup1 tsp3DIRECTIONSLow-sodiumcanned vegetarianrefried beansCuminCorn tortillas1/2Cucumber1Nectarine1. Preheat oven to 425 F/220 C.2. Prepare the flautas: Combine the refried beans andcumin until well-mixed.3. Warm tortillas in the microwave or in a skillet untilpliable.4. Spread the bean mixture in a thin layer on thetortillas and roll them up. Dust with cayenne pepper,if desired.5. Bake 15 to 20 minutes or until crisp.1/2 cup1/2OptionalKaleLemonCayenne pepperto taste6. Prepare the Cucumber Nectarine Salad: Wash andprep your produce: Spiralize or dice the cucumber,dice the nectarine, chop the kale, and zest thelemon. Toss all ingredients together and squuezewith lemon juice.
Open recipe in meal plannerRIP'S BREAKFAST BOWLMakes 2 medium servingsSay goodbye to boringbreakfasts and wake upyour tastebuds with awhole lotta ZING! Thisbreakfast bowl is full oftangy, tropical fruit, wholegrains and superfood chiaseeds to help you makethe day ahead shine.INGREDIENTS1/21DIRECTIONSGrapefruitBanana1/4 cupFrozen mango1/2 cupRolled oats1 tbspChia seeds1 cupUnsweetenedsoy/nut/rice milk1. Peel and slice grapefruit and banana. Microwavethe frozen mango for a few seconds to thaw it.2. In a big bowl, lay a foundation of rawold-fashioned oats, thawed frozen mango, banana,grapefruit slices, chia seeds, then top with ‘milk’ andenjoy!
or the traditional Engine 2 Diet, you'll have plenty of options! Each recipe is taste-tested and approved by a team of nutritionists, so you can cook with . Makes 2 medium servings Open recipe in meal planner 1/4 1/4 cup 1/4 cup 1 clove 1 cup 2 tsps 2 tsps to taste 3 ounces 2 tbsps Optional Yellow onion Button mushrooms Crimini Mushrooms Garlic
