March 13, 2017 Plant-Based Meal Plan

It’s spring break here but we are operating likes it’s business as usual. My husband and I have a busy work week and the kids will be doing a spring break camp. To prepare for the week we spent time on Sunday cooking a couple of dishes for the week. We have our plant-based meal plan ready and lunches packed.

The temperatures are really warming up here in Arizona.  It’s been in high 80s lately. Most people will move to a warm weather meal plan but we are still eating lots of soup. I love to pack a ton of veggies into soups so I won’t be giving them up anytime soon.

A plant-based meal plan featuring soups, potatoes, oatmeal and more.

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Enter the Giveaway

I’ll also choose a winner for Kathy Hester’s latest cookbook, The Ultimate Vegan Cookbook for your Instant Pot! I’ll be making her Vegan Queso later in the week! It’s so good! Hurry and enter now before it’s too late.

Weekly Plant-Based Meal Plan


Overnight Oats

Taco Soup 

Busy Night Pasta


Instant Pot Oatmeal with apples and blueberries

Baked Potatoes, veggies and Cilantro Jalapeno Hummus

Broccoli and Potato Soup


Breakfast Cookies and cantaloupe

Leftover Broccoli and Potato Soup

Tostadas and Mexican Rice


Instant Pot Oatmeal with Blueberries and almonds

Baked Potatoes and Steamed Broccoli with Kathy Hester’s Vegan Queso

Taco Salad


Baked Sweet Potatoes with cinnamon and raisins

Leftover Soup

Chickpea Quinoa Stir Fry

I think I’ll make some extra snacks this week too. My kids are always hungry and I’ll be packing more lunches this week. I’m thinking  No Bake Bites, Cinnamon Swirl Banana Bread, Strawberry Banana Muffins, and fruit salad will be nice to have on hand.

Our daily accountability group in the My Plant-Based Family Facebook group is going strong! Feel free to jump in!

What are you eating this week?

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