During the month of July I’m taking a break from sharing our Meal Plans but never fear, I’m featuring other bloggers and sharing their Meal Plans. So far we have heard from Lisa of The Vegan Pact and Alison of Plant-Strong New England (a Facebook page). Today I’m thrilled to introduce Poppy of Poppy’s Patisserie | Bunny Kitchen!
Hi, I’m Poppy and I write Poppy’s Patisserie | Bunny Kitchen. I’m a 20-something vegan, studying in Kent, UK, for a degree in Animal Management.
I have three major passions; animals; world development/poverty, equality with a special interest in street children; and food/cooking/veganism. I have been a vegetarian for around 16 years and am well into my second year of veganism with absolutely no intention of turning back. Had I known as a 6 year old child turning vegetarian what I know now, I would have been vegan all along.
My blog is where I practice and share my passion for food and connect with vegans, vegetarians, cooks and bloggers from all over the world.
Most days I am cooking for just myself or myself and my partner, Matthew. Around once a week I will also be cooking for guests – family or friends. Of the people I cook for, I am the only person with food restrictions and will cook vegan for my diners. I often make meals and freeze the leftovers or use them in a different dish the next day.
I try to make things in advance and freeze them for days when I don’t have much time to cook. I especially like to freeze breakfast items as this is the meal I’m most likely not to have time with yet enjoy a varied breakfast throughout the week and something exciting to get me energized for the day. I stock the freezer with breakfast muffins and crumpets and even chia jam which defrosts in minutes in smaller quantities and keeps it’s lovely jammy consistency.
As well as my main meals, I snack on fruit between meals such as apples, bananas and berries or nibble on crudites and houmous.
Meal Plan by Poppy’s Patisserie | Bunny Kitchen
Breakfast: Raw Strawberry Chia Jam (v, gluten free) on whole grain toast.
Lunch: Sweet Potato & Lentil Salad (v)
Dinner: Herbed Vegan ‘Meat’balls and Spaghetti (v)
Estimated calories: 1376
Breakfast: Caramel Banana Muffins (v,gluten free option)
Lunch: Butternut and Sweet Potato Soup (v) with 2 slices of whole grain bread
Dinner: Lentil and Beetroot Burgers with Creamy Pepper Sauce (v) with pitta bread
Treat: Hazelnut Hot Chocolate (v)
Estimated calories: 1281
Breakfast: Crumpets (v)
Lunch: Garlicky Bean Salad with Chunky Croutons (v)
Dinner: Indian Spiced Vegetable Stew (v,gluten free)
Estimated calories: 1227
Breakfast: Lemon Poppy Seed Bread (v)
Lunch:Tomato and Coconut Soup (v)
Dinner: Smoked Tofu Carbonara Pasta (v)
Estimated calories: 1406
Breakfast: Maple Pecan Quinoa Crunch Granola (v) with non dairy milk
Lunch: Baked Mediterranean Sandwich (v)
Dinner: Squash and Fennel Lasagne (v) with salad
Estimated calories: 1482
Breakfast: Sticky Banana Buns (v)
Lunch: Sprouted Seeds and Radish Salad Sandwich (v)
Dinner: Spinach and Leek Quinoa stuffed mushrooms (v,gluten free) with crushed onion new potatoes
Estimated calories: 1112
Breakfast: Vegan Vanilla French Toast (v)
Dinner: Almond Feta and Caraway Baked Cabbage Parcels (v,gluten free) and boiled new potatoes
Dessert: Beetroot and Avocado Chocolate Cake (v)
Estimated calories: 1394
I’m sure you have already checked out at least a few recipes but don’t forget to follow Poppy on Twitter: @poppypatisserie and Pinterest!