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Meal Plan Monday: Back in the Groove

We are returning from a nine-day trip to visit family. You may have noticed I’ve been mostly silent on social media.

We visited family members in 5 different cities/towns and drove from Arizona, through New Mexico, Texas, Oklahoma and back home again. We loved our time away but I’m more determined than ever to eat well now that we are home and I’m back in my own kitchen.

I’ll be working a lot this week so I’m sticking to some of my favorite, easy recipes. My body is craving healthy plant-based foods after being on the road.

This week I’m going to be diligent about packing my lunch every day and actually eating it. Too often I get busy working and don’t take a break to eat but I know it’s important for optimal health.

Plant Based Meal Plan

Meal Plan

For Breakfast we will have gluten-free steel-cut oats along with overnight oats, baked sweet potatoes, multi-grain porridge and use toast as a backup for busy days.

My kids will take their regular lunches or leftovers or sandwiches along with fruit and pretzels. We have stuff for wraps and veggies with hummus!


Mexican Bean and Rice Casserole

Lentil and Rice Burritos (with Lentil Taco Meat)

Taco Salad

Potato and Kale Soup

Brown Rice and Broccoli Casserole

You may have noticed that I’m using my Instant Pot for almost every meal. It’s so easy that it is my go-to method of cooking. If you don’t have an Instant Pot I provide either a Crock Pot or Stove Top version for all of my recipes.

I’ve got more great things planned this week including the Instant Pot version of one of our favorite recipes!

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Choose Your Own Adventure Meal Plan

When I was in elementary school in the 80s the Choose Your Own Adventure books were all the rage. If you are unfamiliar with these books I’ll explain. You would read to a certain point then it would say something like “If you want to fight the snow monster turn to page 75, if you want to disappear into the secret passage turn to page 87.”

I loved those books.

Today’s meal plan will be kind of like that. I’ll recommend a type of food and you can find your own recipe but I’ll offer some suggestions.

Plant Based Meal Plan

Choose Your Own Dinner

Veggie Pizza

Check out this Best Vegan Pizza Roundup by Meghan at Rootiful. For a quick solution try my One-Pot Pizza Pasta.

A Quinoa Recipe

Choose from Tacos, Salads, Wraps, Stir-Frys or even Breakfast!

Soup and Salad

I’ve got a great Salad Pinterest Board featuring some of my favorite bloggers. Pair one of those with one of my delicious soups.

Mexican Food

Choose one of my recipes or my Mexican Food Pinterest Board.

Kids Choice

If you have kids let them choose dinner. It may be the biggest adventure of all. If you don’t have kids enjoy a night out.

Now come back here and let me know what you choose for dinner! 

A little bit of Winter and Spring Meal Plan

You may be living in a cold place but this week will be in the 90s so this meal plan will straddle the seasons and have a variety  foods for warm and cold weather, hence the little bit of Winter and Spring Meal Plan. Our week seems fairly uneventful too, which is always good for cooking. I’m sure that will change but I can embrace it for now.

Winter Spring meal Plan



Winter and Spring Meal Plan

Breakfast and Lunch

I will definitely make my latest recipe, Triple Berry Porridge this week. Don’t get hung up on the name, it’s basically oatmeal, I just added a few more grains and called it porridge. It is fantastic!

Lunches will be sandwiches, baked potatoes, maybe a veggie soup and any other leftovers we end up with.

I may also make some dip to go with my veggies, I’m thinking Roasted Red Pepper Dip but I may try something else.


Lentil Tacos (here is the Instant Pot version) with Mexican Rice

Potato Kale Soup

Veggie Fried Rice but I’ll add a lot more veggie like mushrooms, more carrots, more onions, greens, peppers, etc.

Green Chili, Cilantro and Lime Soup

If I need something else it will be a Soup or a casserole.

So let’s here it! Are you still in winter or leaning into spring?

Meal Plan Monday: A Little Late

I’m a little late with this week’s meal plan. I hope you don’t mind.

I had such a busy and great weekend that I was half way through my work day today when I realized I didn’t write or schedule the meal plan.

On Saturday I drove an hour to visit the lovely Mandi from Nosh and Nurture and a few of her friends. We baked a lot of gluten-free cookies!

We also had some house guests this weekend so it was louder than normal but really fun. We even managed to get our grocery shopping done this weekend!


This is just part of our haul. We’ve got celery, peppers, limes, lemons, onions, mushrooms, honey dew melons, strawberries, black berries, kale, broccoli, black beans, lettuce and more!

Our week will just as busy as the weekend so we will be keeping meals simple. I’m only planning to cook 2-3 times and eat leftovers the rest of the time. I’ve been eating a lot of WOW Butter and Jelly Sandwiches lately.  This weekend our house guests really thought they were eating peanut butter, and didn’t believe it was peanut free.

A Plant-Based Vegan Meal Plan


Cereal, baked sweet potatoes, toasts and other leftovers.


Mostly leftovers with the previously mentioned WOW Butter and Jelly Sandwiches. Most of the time I just do WOW Butter and apple slices in my sandwich and skip the jelly.


Pasta with the Stuffed Mushroom filling. I’ll save time and just mix it all together instead of filling the mushrooms. It’s perfectly delicious and just a bit easier that way. We’ll have some raw veggies on the side.

Mexican Casserole was requested by my husband. Have you made this yet? It’s truly his favorite and makes great leftovers.

Veggie Pad Thai because it is my favorite thing right now! I can’t get enough and I eat more than I should. Double of the recipes and it will go farther.

If those meals don’t get me through the week I’ll supplement with Bean Burritos using Unfried Black Beans (from the freezer), Cilantro Lime Quinoa or Rice, and Pico de Gallo or maybe Roasted Salsa.

I’ll probably make a few baked potatoes to have on hand as well. I like to have the ready. I’ll slice them into wedges for my boys lunches or pour beans over it for a quick lunch.

What are you eating this week?

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Meal Plan Monday: Spring Break part 1

A new week calls for a new meal plan and I’ve been trying out some new recipes. I plan to keep some of my favorites in the rotation though. It also happens to be the first week of Spring Break, I say first week because my kids go to different schools and have two different Spring Breaks.

A gluten-free, vegan (plant-based) meal plan the whole family will love.

Meal Plan Monday

Last month I bought a new product to try at Costco. It’s a quinoa, amaranth and millet blend. I’ve been using it for breakfast and plan to make it for some Spring Break lunch concoctions too. I’ll share the recipe this week!

Breakfast and Lunch

Triple Berry Porridge, Apple Cinnamon Steel Cut Oats in the Instant Pot and Toast with Fruit will make up our breakfasts this week. Lunches will be leftovers, sandwiches and baked potatoes. I’m planning to make this Banana Bread too!


Veggie Pad Thai, I can’t remember the last time I actually make this. Even when it’s been on our Meal Plan I’ve skipped it.

Pizza Stuffed Mushrooms with raw veggies or salad (recipe coming soon!)

Lentil Shepherd’s Pie, if you haven’t made this yet you are missing out.

Gluten-Free Pasta with Veggies and Marinara

Potato Kale Soup, it’s my favorite way to eat kale! I’ll probably cook this in my Crock Pot this time.

I don’t know about you but this sounds like a wonderful week of meals. Hopefully I actually make it all. You see, I plan my meals but I leave room for change. Sometimes we have less time for prep, or we neglect to buy a much needed ingredient. The Lentil Shepherd’s Pie takes the most time so it is most likely to get cut. I’ve still got some leftovers though.

Do you make a meal plan each week? How often do you stick to it?

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