March 20, 2017 Plant-Based Meal Plan

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Spring is here, well at least in Arizona. The desert is filled with wildflowers and the neighborhoods are filled with citrus blossoms. Our plant-based meal plan tries to take advantage of some of the spring time produce.

This plant-based meal plan is perfect for spring and filled with family favorites.

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I’ll also be adapting my cooking methods as the temps rise. Soon, it will be way too hot to use the oven. I’ll continue to rely on my Instant Pot, slow cooker and the stove top. What is your favorite way to cook? Leave me a comment so I know what kind of recipes you want.

Plant-Based Meal Plan

Monday

Breakfast Hash with fresh fruit

Soup and salad

Chickpea Quinoa Stir Fry with pineapple or mango

Tuesday

Baked Sweet Potatoes with raisins and almonds

leftover stir fry

Minestrone Soup

Wednesday

Quick Oats in the Instant Pot from Kathy Hester’s new cookbook

leftover Minestrone Soup

Easy Asian Noodles

Thursday

Instant Pot Oatmeal topped with fresh fruit or dried cranberries

Baked Potatoes with green beans and salad with Creamy Italian Salad Dressing

Veggie Burgers with raw veggies and Spinach Artichoke Dip and Cilantro Jalapeno Hummus

Friday

Banana Nut Oatmeal

Leftovers

Quinoa Lentil Tacos and Mexican Rice


If you are joining us in the My Plant-Based Family group be sure to jump in. Even if you aren’t part of the official challenge (we are on day 20) you are welcome to start today!

Another way to get great tips is to sign up for my weekly tips email! Every Saturday morning I send out tips to help you on your plant-based diet. These emails are NOT the same posts on the blog! Don’t miss the weekly tips!

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Comments

  1. Thanks so much, Holly…..You give us great ideas and support! Blessings to you and yours…

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