Meal Plan Monday: Guest Post by Whitney of Bows, Boots & Blue

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During the month of July I welcome other bloggers to share their Meal Plans with you. Each Monday I’ll feature a guest post. 
 

plant-based meal plan

Today I’d like you to meet Whitney J. Weiss! She is a digital marketer and blogger at Bows, Boots & Blue. Whitney creates nut-free, plant-based recipes that are free from faux “food” products.


Despite being from Texas, I fully removed meat from my diet after experiencing an upset tummy. Through the years, I have discovered that the best way to feed my family and friends is by utilizing plants in a creative way that doesn’t necessarily “take the place” of meat. I strive to highlight vegetables in my cooking and have no formal training, so it’s something anyone can do even with limited tools and limited kitchen space. I have found some of my most obstinate eaters asking for my recipes, so I must be doing something right. I hope you enjoy my original recipes!

burrito bowl over quinoa

Breakfast:

  • Chilled morning quinoa bowl: avocado, quinoa, wilted spinach, red bell peppers or slightly spicy red peppers
  • Homemade granola
  • Steel cut oatmeal with seasonal fruit (currently, I’m eating my way through California peaches-unbelievable this time of year!)
  • Morning shake: blended spinach, kale, blueberries, strawberries, & rice milk

Curried Cauliflower Couscous salad

Lunch: I mostly rotate salad options, which I prep on Sundays, but every once in a while I crave sandwiches!

vegan butternut squash burger

Snacks: At my last office, they knew where the bag of carrots in the refrigerator belonged.

vegan purple kale pesto with gluten free pasta and squash

Dinner:

  • I love a quick taco dish- and sometimes throw it over quinoa instead of tortillas. Gobble up my drunken asparagus & oyster mushroom tacos.
  • I can’t get enough of summer squash! This purple kale pesto pasta bowl is hard to beat.
  • Bibimbap is a great, quick way to create a hearty plant-based meal with loads of flavor. (this recipe contains egg but it is optional and can be removed)
  • Do you have a butternut squash or sweet potato lying around? It will make for some great vegan butternut squash burger patties. Make extra quinoa and serve it over quinoa instead of buns!
  • My farrotto is a whole grain, vegan version of risotto that uses pureed squash instead of cream or butter! Leftover squash from burger night is perfect for this dish.

Bows Boots BlueWhitney J. Weiss is a digital marketer and blogger at Bows, Boots, & Blue. You can follow her on Facebook, Instagram and Twitter.

Her expertise is in all aspects of search engine optimization, paid search, social media marketing, copywriting, copy editing, and blogging. Whitney has extensive experience creating digital campaigns and developing brand recognition from the concept up for travel technology, hotel brands, and lifestyle clients. In her spare time, she enjoys creating vegetarian recipes alongside her dog, Jules!
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Comments

  1. Terrific…a lot of good ideas..thanks Holly!

    • I’m glad you liked it Jack! I love seeing other bloggers Meal Plans. I definitely have my preferences but love broadening my horizons.

  2. Yay Holly! Great stuff…I owe you and your family a llama picnic!
    Thanks so much for that vegan broth recipe. I’ll be eating it a lot for the next month on the John Muir Trail.
    Cheers, jc

    • Hi Jack! I really want to hear about your trip when you get back! Did you dehydrate the Tomato Soup?
      I’m glad you enjoyed the Dry Broth Mix. That stuff is truly amazing! It can transform any dish. I’m sure it is very handy on the trail.
      Have a great trip!

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  1. […] their Meal Plans with you. Each Monday in July I plan to share a guest post. We have heard from Whitney J. Weiss at Bows, Blue & Boots and Jenn Seybestyen of Veggie Inspired […]

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