Did you have a chance to create a plant-based meal plan on Father’s Day weekend?
Speaking of Father’s Day, we had a great day. It got up to 119 degrees so we mostly stayed inside. After church and lunch we spent some time in the pool. Swimming is always good to wear kids out (and adults too). I also got to talk on the phone to my dad and step-dad.
Last week I had meetings most evenings after work so I did very little cooking. This week I prepared by doing some batch cooking. So far I’ve cooked brown rice in my Instant Pot that will be used in multiple meals. I’ll rely on canned beans for almost instant meals.
Plant-Based Meal Plan
Black Bean and Rice Bowl
Breakfast Cookies with strawberries and cantaloupe
Chickpea and Rice Bowl (with extra veggies and maybe tofu)
Steamed Veggie Bowl (Potatoes, Carrots, Onions, Broccoli and anything else available)
You may notice a trend, most of these meals are just ingredients thrown together. Truly that is my style in the kitchen. A little of this and a little of that.
I’ve also been making frozen treats…a lot! We love these Mango Lime Ice Pops. They are made with only a handful of ingredients (non banana) and are delicious! I’d gladly buy a box of these but they are so easy to make I’ll just make my own.
Do you have your plant-based meal plan prepared? If not use this one for inspiration or check out last week’s plan.
Last week I offered a complete dinner meal plan that included a shopping list and recipes! It’s a gift for my email newsletter subscribers. Twice a month (but soon it will be weekly) I send out practical plant-based tips. Don’t worry, you didn’t miss it! You can sign up now and get the Summer Meal Plan!