September’s Plant-Based Meal Plans

Have you been waiting on these? I’m sorry to make you wait but I had to get them perfect, well as perfect as possible.

The new Plant-Based Meal Plans are here. If you’ve wanted to purchase a Custom Meal Plan but didn’t want to spend the money then these Meal Plans are for you.

plant based meal plans

There are 2 plans to choose from and both are oil-free and allergy-friendly.

Learn more on my Plant-Based Meal Plan Page.

Here is a peek at what you get.

Plant Based Meal Plans

Order Plan 1 Add to Cart

Order Plan 2 Add to Cart

Or buy both and save!

September’s Plant-Based Meal Plans are allergy-friendly, contain no oil and just like the other recipes you find here they are easy and delicious.  Read more HERE.

If you are a blogger check out my Affiliates Page for affiliate opportunities.

5 Time Savers in the Kitchen (not a list of gadgets!)

Most of us are on a never-ending quest to save time. We make choices that aren’t good for us out of convenience. It seems so much easier to go through a drive thru than to cook our own meals.

Today I want to share some of my favorite time savers in the kitchen.

5 Kitchen Time Savers

1. Crock Pot Baked Potatoes

Did you know you can cook potatoes in the Crock Pot. It’s so easy. You don’t need foil or oil or anything else. Just scrub the potatoes, prick a few holes in them and put them in the Crock Pot. Cook them on low all day and you have hot baked potatoes when you get home. This is the perfect way to cook those HUGE potatoes that take forever to cook in the oven.

You may say, “these cook all day, that doesn’t save time.” It only takes a few minutes to scrub them, boom, you are done until it’s time to eat.

2. Use your Crock Pot

I know I already mentioned Crock Pot Potatoes, maybe it’s because I could eat potatoes everyday. Most of the soup and casseroles I make can easily be made in the Crock Pot. I don’t cook pasta in the Crock Pot but everything else is fair game. I’ll spend 5-10 minutes dumping everything in then forget about it until dinner. You may need to add more water if you are adapting recipes.

3. Buy Frozen Veggies

I love fresh veggies but when time is short I reach for a bag of frozen veggies, especially frozen Stir Fry Veggies. I can have my Veggie Pad Thai on the table in about 15 minutes. (The noodles cook super quick).

4. Use Veggie Broth (or bullion)

Most of the time when I cook and use the “taste and see” method. I taste the food, see what spices I have that could improve it, then taste again. This process goes on until I feel it’s “just right’ or my kids distract me (or sometimes I just give up).

I’ve found using a veggie broth helps give my dishes a richer flavor from the get go. Of course my Dry Veggie Broth Mix is my favorite. If you aren’t a “make it yourself” kind of person Massel makes some great products that I really love. They have bullion cubes, granulated bullion and liquid stock. The are vegan (yes even the beef-style and chicken-style), gluten-free, and all natural.

Veggie Broth can be used to make quick sauces or to add extra flavor to grains, pasta or soups. I spend a lot less time tweaking dinner when I use a broth mix.

5. Cook Once, Eat Twice

I’m not talking about a full on batch cooking session. Make twice as much food as you need and save it for another time. Four cups of rice cooks in the same amount of time as two cups of rice, the same with beans, potatoes, etc. When it’s time to put the leftovers away put them in the freezer if you don’t want to eat it right away.

Now put all these tips to good use by putting leftover Crock Pot Baked Potatoes in the Crock Pot with Frozen Veggies, Veggie Broth and any beans, grains, or other leftovers.

Or, you could take baby steps and just try them one at a time.

On a side not I’ve had LOTS of people tell me I need an Instant Pot. I’ve heard amazing things but I don’t have one so I don’t know much about them but it’s on my future wish list.

How do you save time in the kitchen?

 

Plant-Based Crock Pot Week

It’s Back to School month at My Plant-Based Family! This month we are focusing on packing lunch boxes, easy dinner time meals and getting ready for school. Make sure you check out my Back to School Community Board on Pinterest for more ideas.

I’ll be talking about lunch packing throughout the month (I’m also sharing my son’s lunch boxes on Instagram). Today my focus in on easy dinners, specifically Crock Pot dinners! My kindergartener starts baseball this week so it will be great to have an easy dinner planned.

I love my Crock Pot! I wish I had two but I don’t really have room for another one. I love cooking in it though. Many of my recipes are designed specifically for the Crock Pot but that doesn’t stop me from making my normal stove to recipes in it too.

Meal Plan Monday Plant-Based Crock Pot dinners

Plant-Based Crock Pot Dinners

Tomato Soup with a side salad and toast

Easy Crock Pot Broccoli and Rice Casserole, this is my husbands favorite recipe!

Taco Soup with Baked Potatoes

Spaghetti Squash with Marinara and a side salad

Pinto Beans in the Crock Pot to use in Bean Burritos or Bean and Potato Burritos.

These meals assure us a delicious homemade dinner no matter how busy we get. Another way to save time is though batch cooking. I hope you read last weeks Batch Cooking Meal Plan for additional time savers and meal ideas.

Don’t forget to get your $2.00 coupon code for The Plant-Based Diet Starter Guide.

ebook

Back to (Batch Cooking) School Meal Plan

This is Back to School Month at My Plant-Based Family so naturally we will be focusing on quick dinners, fun lunch box ideas and easy recipes. Your children may not be back at school yet but these tips and ideas will help you get prepared.

Back to School Month

Today’s Plant-Based Meal Plan will focus on dinners. I’m giving you a sneak peeking into the way my brain works when it comes to planning meals. Specifically I’m going to show you how I batch cook to make the rest of the week easy-peasy.

Meal Plan Monday

Plant-Based Dinner Meal Plan

Easy Crock Pot Mexican Rice and Bean Casserole is everyone’s favorite. I’ll Double the recipe.

Slow Cooker Potato Soup except I plan to add extra veggies like broccoli, carrots and celery along with some lentils.

Spaghetti (GF) and Lentil Marinara this recipe is used exclusively in my Custom Meal Plans. This is served with raw or steamed veggies.

Nachos with Unfired Black Beans and Quinoa-Lentil Taco’s.

Taco Potatoes using Quinoa-Lentil Taco’s.

Batch cooking a plant-based meal plan

What to Look For

Can you spot the trends in this Meal Plan? Which ingredients appear repeatedly?

  • Black Beans are used in the Mexican Casserole, Nachos and Taco Potatoes.
  • Lentils are used in the Soup, Lentil Marinara, Nachos and Taco Potatoes.
  • Potatoes are used in the Soup and the Taco Potatoes.
  • Quinoa is used in the Nachos and Taco Potatoes
  • Tomatoes are used in the Lentil Marinara, Nachos, and Taco Potatoes.

Using the same ingredients in multiple recipes is typical for me. It cuts down the grocery bill and the amount of time it takes me to cook. You see, I don’t start from scratch every day. I like to spend a few hours and get most of this food prepped.

How to Batch Cook the Meal Plan

Let’s take a look at how batch cooking works. This can be simplified even more if you use canned beans.

  1. Soak black beans overnight.
  2. Cook black beans, wash and bake potatoes, cook lentils and quinoa, and prep veggies. This all happens at the same time. The beans and potatoes take longest to cook so you would start them first. The quinoa and lentils don’t take long so you would start them next. Lastly wash and chop veggies to use in all of the recipe and for extra snacks throughout the week.
  3. Put ingredients for Potato Soup in the Crock Pot OR put them all in a large zip lock bag so it’s ready to dump in the Crock Pot.
  4. Once the beans are done you can make the Unfried Black Beans, Mexican Casserole and Taco Potatoes.

The End Result

Now each evening I only have to reheat dinner or do a little cooking. For example I prefer to cook the spaghetti for the Lentil Marinara right before we eat it. Pasta, especially gluten-free pasta isn’t as good reheated. I’ll also heat and assemble the nachos and Taco Potatoes right before eating. Most of the cooking is done for the week.

Remember to check out my Back to School with My Plant-Based Pinterest Board and last weeks Lunch Box Essentials post.

7 Quick and Easy Mexican Food Ideas

Today is Cinco de Mayo. For most of you that is just an excuse to eat Mexican food, you know that I don’t need an excuse to eat Mexican food. It’s pretty much on the menu daily at our casa. It takes a lot of thought to branch out into anything else for me.

Today I’m going to forgo the normal Meal Plan and share 7 Quick and Easy Mexican Food Ideas! This is for those of you who haven’t planned and have NO TIME! Go ahead and admit it, embrace it even.

Each of these ideas can be ready in less than 30 minutes, some much less. If you are exhausted, frustrated or feel like running away from home then these recipes are for you.

7 Quick and Easy Mexican Food Ideas

7 Quick and Easy Mexican Food Ideas

Let’s begin the countdown with the recipes taking the longest time to the recipes taking the least amount of time. Remember they are all quick, taking less than 30 minutes.  [Read more…]

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