November 13, 2017 Plant-Based Meal Plan

It’s been a while since I shared a new plant-based meal plan but today’s will be worth the wait. It will be full of our plant-based favorites and easy recipes that are perfect for busy days.

I’ve been trying to find a balance between making some foods ahead and relying on super simple meals. I love using real, fresh ingredients but I always have a backup plan when the days get away from me. For us, that looks like frozen gluten-free waffles when I don’t have time to make oatmeal, a box of gluten-free pasta I can toss with frozen veggies or sauce when I don’t have time to prepare fresh veggies.

I always love using fresh veggies though. I recently updated an old recipe using all fresh farmers market veggies and it tasted so good! Even the leftovers were better!

Try this Plant-Based Meal Plan full of easy and delicious meals!

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Plant-Based Meal Plan

Monday

Instant Pot Apple Oatmeal

Bean Burritos

Chickpea Noodle Soup

Tuesday

Pumpkin Spice Granola with dried cranberries

Baked Sweet Potatoes

Instant Pot Minestrone Soup (see stove top version here)

Wednesday

Oatmeal or frozen waffles with fruit

Leftover soup

Shepherd’s Pie (new recipe coming soon)

Thursday

Baked Sweet Potatoes (I actually make these in the Instant Pot)

Leftover Shepherd’s Pie

Instant Pot Mexican Casserole (See non-IP here)

Friday

Vegan yogurt and Pumpkin Spice Granola

Mexican Casserole Burritos

Plant-Based Nachos


I like using my Instant Pot as much as possible. It allows me to walk away from the kitchen and come back to a fully cooked meal. If you’ve been wondering about getting an Instant Pot, feel free to reach out and I’ll try to answer all your questions! Until then, check out the 10 reasons I bought an Instant Pot!

If you have family asking what you want for Christmas or your birthday, tell them an Instant Pot!

Before we get to Christmas don’t forget Thanksgiving! My weekly Plant-Based Tips email went out last Saturday with tips for Thanksgiving! If you need more help, be sure to grab my Holiday Meal Plan and Cookbook from Amazon or as a PDF.

September 25, 2017 Plant-Based Meal Plan

Soups, coffee with banana bread, pumpkin granola…these are all signs of cooler days. This week’s plant-based meal plan is embracing the slightly cooler temperatures and my cravings for fresh baked goods!

Last week I shared my recipe for Pumpkin Granola and I’ve been snacking on it ever since. It’s fueled a new pecan addiction. I never really liked pecans until I made this granola. Too bad too because growing up, I always had access to pecan trees. I plan to add pecans to other favorites like my Banana Bread!

This Plant-Based Meal Plan is full of delicious comfort foods your family will love. Soups, casseroles and freshly baked goods whisper fall is here.

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Fall also has me thinking about Thanksgiving! It’s still a while away for me but my friends in Canada will be celebrating soon! If you are already looking ahead to holiday planning, take a look at my Plant-Based Holiday Meal Plan! It was designed with all my Thanksgiving favorites!

Plant-Based Meal Plan

This weeks meal plan is all about comfort foods! Don’t worry, comfort foods don’t have to be unhealthy! I think you’ll love this week’s collection of soups, casseroles and baked goods!

Monday

Breakfast Cookies with fresh fruit

leftover Taco Soup

Chickpea Noodle Soup and freshly baked bread (I use the Artisan Bread in 5 Minutes a Day method, there is a gluten-free version of the book too)

Tuesday

Pumpkin Granola topped oatmeal

Soup and salad with Cilantro Jalapeno Hummus

Tofu and Stir Fried Brown Rice

Wednesday

Instant Pot Oatmeal with diced apples or fresh blueberries

Baked Potatoes

Instant Pot Mexican Casserole

Thursday

Blueberry Muffins or Banana Bread with added pecans

leftover casserole

Potato Broccoli Soup

Friday

Oatmeal with dried cranberries (and pecans)

Soup and baked potato

Enchilada Casserole


Moment of truth! What are your favorite fall flavors? I’ve been thinking of sharing more pumpkin recipes but don’t want to miss other fall favorites!

Oil-Free Pumpkin Granola

Since September 1st is the beginning of pumpkin season I decided it was time to share my pumpkin granola recipe. This is no ordinary pumpkin granola! It has my favorite fall flavors in an easy to make oil-free granola.

This oil-free Pumpkin Granola recipe has the best fall flavors mixed in. Pumpkin spice, pecans and even cranberries!

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Most granola recipes are made with oil and it can be tricky to make it without. The payoff is worth it because you get a delicious chewy granola. (My husband loves chewy granola.) Don’t get me wrong. It still has plenty of crunch from raw pepitas and pecans. If you have a nut allergy, you can leave the pecans out but they are my favorite part!

This oil-free Pumpkin Granola recipe has the best fall flavors mixed in. Pumpkin spice, pecans and even cranberries!

I typically make my granola mild, I don’t want flavor too strong so it doesn’t overpower whatever it is served with. The funny thing is, I can’t stop snacking on this one by itself. I finally had to put it away because it’s way too tempting when left on the counter.

If you are looking for an easy and delicious granola recipe that has the best flavors of fall, try this recipe! You get the pumpkin, maple syrup, the classic pumpkin pie spices, raw pepitas, pecans and dried cranberries!

If you aren’t ready for fall after reading that list, nothing will help you! But don’t worry, if you aren’t a cranberry fan, you can leave them out. I made a batch of both but I’m partial to the cranberries!

This oil-free Pumpkin Granola recipe has the best fall flavors mixed in. Pumpkin spice, pecans and even cranberries!

One important note, if you need to be gluten-free because of an allergy or celiac disease, make sure you use gluten-free oats. I completely trust GF Harvest!

Oil-Free Pumpkin Granola

Enjoy this Pumpkin Granola on vegan yogurt, baked fruit, a smoothie bowl, pumpkin pudding, or like me, by the handful!

Oil-Free Pumpkin Granola
 
Prep time
Cook time
Total time
 
Author:
Serves: 5 cups
Ingredients
  • 3 Cups rolled oats (choose certified gluten-free oats if needed)
  • ¾ cup pumpkin puree
  • ½ cup maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • ¼ cup plant milk (I used rice milk)
  • ¼ cup raw pepitas
  • ½ cup pecan halves
  • ½ cup dried cranberries (optional)
Instructions
  1. Preheat your oven to 325 degrees and cover a large baking sheet with parchment paper.
  2. In a large mixing bowl, add your rolled oats and set aside.
  3. In a medium mixing bowl, add your pumpkin puree, maple syrup, spices, vanilla and plant milk. Stir well.
  4. Pour the wet ingredients into the oats a little at a time and stir well. Once all the wet ingredients are incorporated into the oats, add the raw pepitas and pecan halves and mix again. Don't add the dried cranberries yet!
  5. Scoop mixture onto the parchment covered baking sheet. Be careful not to get it too close to the edge. If there isn't enough room, use two baking sheets.
  6. Bake for 40 minutes total but pull it out every 10 minutes to stir gently. Once done, allow to cool.
  7. After the granola is cool, mix in the dried cranberries and store in an airtight container.

You can skip the parchment if you have a Silpat! It’s a non-stick silicone baking mat (and it makes a great gift).

This oil-free Pumpkin Granola recipe has the best fall flavors mixed in. Pumpkin spice, pecans and even cranberries!Did I leave out any of your favorite fall flavors? 

September 18, 2017 Plant-Based Meal Plan

Are you happy that it’s almost fall! No matter the temperature, once pumpkin spice takes over it’s time to give up on any ideas that summer is hanging on.

I don’t mind fall, that means Thanksgiving, spiced apple cider, and all my favorite soups are on their way! Also, apples get really inexpensive so you can buy all you want. That means apple oatmeal, apple bread, applesauce and more!

This plant-based meal plan is perfect for fall. Your family will enjoy hearty breakfasts and warm dinners.

When it’s fall, practically all my food is eaten out of a warm bowl! I love cradling a warm bowl of soup in my hands and enjoying every last bite, then going to scoop at least one more cup! If you also love soup make sure you try my Dry Veggie Broth Mix this year! Don’t let apprehension of making something new and different, keep you from missing out on this game changer.

Plant-Based Meal Plan

Monday

Apple Cinnamon Oatmeal

Leftover Soup and Salad

Green Chili, Cilantro, and Lime Soup

Tuesday

Toast with peanut butter (or alternative) and fresh fruit

Big salad and baked potato

Broccoli and Tofu Teriyaki and Oil-Free Stir Fry Rice

Wednesday

Apple Muffins and fruit

Chickpea Noodle Soup

Brown Rice and Broccoli Casserole in the Crock Pot

 Thursday

Instant Pot Oatmeal

Leftovers

Quinoa and Lentil Salad (I also make this with rice instead of quinoa)

Friday

Breakfast Hash and fruit

Soup and Salad

Busy Night Pasta


Over the weekend, I sent out my weekly email with Plant-Based tips! It was all about fall but I have more fall tips coming. I’ll also share about how we do Thanksgiving while being plant-based!

If you haven’t signed up to get this weekly email you can do so today. It’s a great way to get weekly plant-based encouragement delivered directly to your inbox. Most of the emails contain practical tips but it’s always great information that I think will help you on your plant-based journey!

Do you have favorite fall recipes? I’d love to hear your favorites!

September 11, 2017 Plant-Based Meal Plan

The crazier the week, the easier the meals need to be. When I think about simple meals, I think about basic plant-based staples like beans, potatoes, oats, and pasta. We usually have a good supply of veggies and a well-stocked pantry. Even when we keep it simple, it’s not boring. A Plant-Based Meal Plan that is perfect for a busy week!

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My kids request oatmeal almost every morning. Some days I’ll make something different but they still ask for oatmeal. It’s easy and healthy so I make it for them. They each like different toppings so I cook it plain and add different fruit to each bowl. If our evening’s busier than we expect, we will have something like spaghetti, Pad Thai, baked potatoes, or beans! Remember, you don’t have to have a meal with a dozen ingredients. Keep it simple!

Plant-Based Meal Plan

Monday

Oatmeal with chia seeds and diced apples

Refried Beans and leftover Tofu Scramble

Baked Potatoes made in the Instant Pot and tomato cucumber salad

Tuesday

Overnight Oatmeal

Leftover baked potatoes

Veggie Burgers and potatoes in the Air Fryer

Wednesday

Instant Pot Oatmeal with blueberries and diced apples

Broccoli Potato Soup

Spaghetti with red sauce and side salad with Creamy Italian Salad Dressing

Thursday

Breakfast Hash and Banana Bread

Leftover Soup and Salad

Instant Pot Minestrone Soup

Friday

Banana Nut Oatmeal

Leftovers

Broccoli and Mushroom Stir Fry


This week, I’ll use some of the tips I shared in last weekends newsletter to stretch leftovers instead of cooking a new meal. You can sign up to get my weekly email that is always full of plant-based tips!

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