Meal Plan Monday: Wanna Help

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I hope you had a great Mother’s Day weekend. One of the highlight’s of the weekend was the Virtual Vegan Potluck, over 60 bloggers shared recipes. If you have some time stop by the potluck. If you’re interested in seeing my contribution check out these Gluten-Free Apple Muffins.  

Every Monday I post a Meal Plan for the week. Sometimes I stick to it and other times not so much. I occasionally get stuck in a rut and make the same meals over and over. As the temperatures increase here in Arizona I find myself wanting to cook less and less. Does this happen to the rest of you?

Some of my quick and easy (I don’t want to cook anything) meals contained wheat/gluten and I’m trying to stay away from those now. Last week I shared on My Plant-Based Family’s Facebook page how my son’s eczema had almost completely cleared up when we were both gluten-free but started coming back when I would have wheat products (I’m still nursing him). 

The goal of my blog is to chronicle our journey eating a Plant-Based Diet and to do it inexpensively. That means paying $6 for a tiny loaf of gluten-free bread is not something that can be done often. Since we are relatively new to gluten-free eating I occasionally buy convenience items that are on sale, at least until I learn how to make substitutes. 

So here it is Monday and I need to come of with a Meal Plan, and I started thinking that maybe someone else would want to help. Do you wanna help? So I’ll share what produce I bought this weekend and you can give me ideas. How does that sound?


  • Spinach
  • Carrots
  • Celery
  • Tomatoes
  • Onions
  • Jalapeno Peppers
  • 1 Red Bell Pepper
  • Limes
  • Broccoli
  • Summer Squash
  • Zucchini
  • Potatoes
  • Sweet Potatoes
  • Grape Tomatoes
  • Strawberries
  • Apples
  • Bananas
  • Honeydew Melon
  • Pear (only 1 left)
  • Oranges
  • Kiwi

I also have a big batch of cooked Pinto Beans and of cooked Quinoa along with big batch of Cilantro Jalapeno Hummus and a small batch of Spicy Hummus. My pantry is stocked with my normal go to items like rice, beans, oatmeal (but not gluten-free), and pasta (that is gluten-free). To see my normal supply click on this post about Resources.

What would you make? I’m having company on Tuesday and promised her Mexican food, she is pregnant and has 3 little one’s. Any suggestions? I’ll be posting on My Plant-Based Family’s Facebook page what we end up eating so follow it if you are curious. I’d love to say you could win a fabulous prize but sadly I don’t have any prizes to give away. But I will give you and your blog a shout out if we make a meal that you recommend! 🙂

Speaking of shout-outs, have you checked out Tia Tofu, when she gets to 500 likes on Facebook she will be giving away cookies! I can’t think of anything better than that. So run over to Tia Tofu’s Facebook page and like her. She is fabulous I promise! 

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  1. Tia Tofu says:

    Thank you Holly for mentioning my homemade cookie giveaway!! Speaking of gluten-free…. i’m pretty sure that the puppy chow I make is accidentally gluten-free: I use gluten-free rice chex cereal, whole foods brand vegan chocolate chips, powdered sugar, earth balance butter (can sub coconut oil), and peanut butter. I’d love to offer a gluten-free option for the winners!

  2. I am trying to encourage my kids to eat better – they are hooked on sugar I am sure and ask for snacks all the time – I am going to study your blog with them to see what tips we can glean 🙂 I have also liked your fb page and the free cookie page too!!! Thanks 🙂
    Re mexican – can you get all corn tortillas or tacos? I would make a bowl of chilli & then grill the tortillas and cut them into slices like a pizza – they harden into crisps you can dip in 🙂 I would serve with guac & salsa & your tasty sounding beans!
    Good luck x

    • I am quite familiar with sugar addiction! One snack that I love is apples with peanut butter. The sweetness of the apple and heartiness of the peanut butter really satisfy me, if I’m really hungry I’ll eat them on toast. I hope your kids find a few things they like.
      We always have tortillas here. I ended up cooking rice last night to eat with the beans. I stirred it all together with some salsa. It was tasty! Thanks for the recommendation. 🙂

      • I have apples with cashew butter and gogi and other goodies on top!! My eldest has a peanut allergy though so is very wary of nuts! I will persevere! Your dinner sounds lovely – love salsa!!

  3. Holly, I have a soup idea you might like. One of my favorites, easy, quick. In fact I had it for lunch today! I’ll send via FB. You’ll need broccoli, beans, onion, garlic, nut milk and some spices.

  4. Haha this was fun, I love thinking up meal ideas! Here are some hopefully helpful ideas for you:

    I made some tacos and enchiladas last week with roasted sweet potatoes and black beans – they were amazing – you could use pintos though. You could also make tacos de papa with your regular potatoes too (or a combination of sweet and regular potatoes??). Just cut up the potatoes into smaller pieces and roast them up with salt, pepper, chili powder, and cumin. Serve with your regular taco fixings. Yum!

    My husband is Armenian and one traditional Armenian dish is stuffed vegetables – particularly yellow summer squash, bell peppers, tomatoes, and onions. For the squash, you would just cut off the tops and core them (I usually use a veggie peeler with a serrated edge to get the stuff out of the squash – but save what you get out of the middle of the squash, you can use that to cook up with some tofu or something for breakfast or to put in soup to thicken it up a bit – try not poke holes as you do this, but it’s hard to avoid sometimes lol). You could make a filling with quinoa instead of rice since you have that on hand, and even use some of your beans to make a Mexican-flavored filling with spices like chili powder and cumin, and maybe some garlic, chopped onion, chopped jalapeno? Then cook it in a mixture of tomato sauce, water, and juice of 1/2 a lemon (or lime if you are going with the Mexican flavors!) w/salt and pepper to taste – you would want enough liquid to cover your stuffed veggies, and you can put a plate on top of them in the pan to keep them down. Bring it to a boil on the stove and then lower the heat so it stays at a simmer, should be ready in 15-20 minutes or so once your veggies are tender (since your quinoa and beans are already cooked! would take a bit longer if you used uncooked rice mixed with your beans and spices). Another (easier) option would be to take your quinoa and make a salad with chopped up veggies, but go for the Mediterranean ones – bell pepper, squash zucchini, onion, tomato. You could saute all the veggies and then add the quinoa and heat it up, or just chop up the veggies and mix with the quinoa as a cold salad – hot or cold, season it up with salt, black pepper, a little red pepper, and cumin. Hummus and veggies would be a nice side with either of these 🙂

    Lastly, you could also make some veggie burger patties with your pintos and quinoa, and eat them on top of salad, or with corn tortillas, or even make them small like little “meatballs” and eat them with pasta and marinara sauce.

    • WOW! Thanks for all of the ideas!
      I’ve never made stuffed Veggies before but it sounds delicious. I may have to try that soon. The “taco de papas” sounds right up our alley, and like something my husband wouldn’t mind taking to work for lunch. My boys would definitely enjoy bean and quinoa nuggets.
      I may have to consult with you more often!

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