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Spring Meal Plan #2
Here at the Kitchen Gardens, you eat differently. The emphasis is on from-scratch cooking of whole foods (or source certain ingredients well) and ditching the toxic food system. Follow the meal plan structure and day-by-day guide (outlined below) ✔️ Double batch every other day and freeze meals for later use. ✔️ Prepare 2 freezer-friendly snacks at the beginning of the month to last a month. ✔️ Make 1-2 homemade snacks per week to keep things fresh. ✔️ Eat simple breakfasts (eggs & sourdough, yogurt & granola, smoothies, fruit). ✔️ Keep lunches flexible—no processed foods, but no strict rules. ✔️ ALWAYS THINK IN BULK. Ex. Make enough granola to last a month usually 2-3 times the recipe of everything that can last. PANTRY RESTOCK DAY: PICK ONE DAY TO BE YOUR KITCHEN STAPLES MEAL PREP DAY (I USUALLY CHOOSE A DAY ON THE WEEKEND LIKE SATURDAY OR SUNDAY). This is outlined in the meal plan as day 1. You will use your pantry restock items in your dinner meals. TIP: PREPARE DINNER AFTER BREAKFAST WHEN ENERGY IS THE HIGHEST! DAY 1: PANTRY RESTOCK (SAT OR SUN) DAY 2: MONDAY MEAL PREP 3X THE RECIPE FOR YOUR FAMILY- FREEZE ONE PORTION, TUESDAY EAT LEFTOVERS DAY 3: WEDNESDAY MEAL PREP, THURSDAY EAT LEFTOVERS DAY 4: FRIDAY MEAL PREP, SATURDAY EAT LEFTOVERS, SUNDAY EAT A FREEZER MEAL If you simplify and cook more but less often, you will find cooking to be fulfilling, a joyful family experience, and you will always have fresh Whole Foods available in your kitchen. Love from my kitchen to yours, Jessica Kelly
The Creamiest Homemade Yogurt
If you’ve wanted to make fmf sourdough, she has an incredible Kamut sourdough!
Total Time
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Fresh-Milled Banana Chocolate Muffins
Rich cocoa, ripe bananas, and melty chocolate chips come together in these soft, bakery-style muffins made with simple, wholesome ingredients. Naturally sweetened with honey and deeply flavorful from fresh milled flour (or all-purpose if you prefer), they’re tender, moist, and perfectly balanced—not too sweet, just comforting. Enjoy them warm from the oven with a pat of butter or pack them for a nourishing treat on the go.
Prep Time
30 minutes
Total Time
55 minutes
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Homemade Apple Cider Vinegar
ACV is such an important tool for our health and many people aren’t even aware!!
Total Time
21 minutes
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Homemade Vinaigrette
A simple, homemade vinaigrette made with golden olive oil, tangy red wine vinegar, and a touch of honey for natural sweetness. Smooth Dijon mustard and a spoonful of sour cream bring everything together into a lightly creamy, well-balanced dressing, finished with salt and freshly cracked pepper. Rich, slightly tangy, and subtly sweet, it’s the kind of everyday staple that elevates fresh salads, roasted vegetables, and grain bowls with minimal effort.
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Toasted Sesame Ginger Salmon
This toasted sesame ginger salmon is simple, vibrant, and packed with flavor. Marinated in a savory blend of soy, fresh ginger, garlic, and sesame oil, then broiled until perfectly tender and flaky, it’s finished with a light honey sesame glaze for just the right touch of sweetness. With its crisp edges, rich glaze, and sprinkle of green onions and sesame seeds, this dish feels special enough for guests but easy enough for a weeknight dinner.
Prep Time
30 minutes
Total Time
42 minutes
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Sautéed Green Beans with Garlic
Simple preparation allows good ingredients to stand on their own. Blanching the green beans first preserves their color and structure, while a quick sauté with garlic deepens their flavor without softening them too much. The result is crisp-tender, lightly seasoned, and balanced with a squeeze of fresh lemon just before serving — a straightforward side that complements nearly any meal.
Prep Time
15 minutes
Total Time
26 minutes
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For
4
M
I
Fruit and Vegetables
1 Ripe organic bananas
30 Apple scraps
2 tbsp Fresh lime juice
5 oz Baby spinach
8 oz Strawberries
2 Garlic cloves
4 Green onions
1 lb Fresh green beans
Lemon wedge
2 Baby bok choy
1 Red bell pepper
1 cup Snow peas
2 Sweet potatoes
1 Lime
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