Meal Plan Monday: Loads of Beans

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Do you ever get over run with leftovers? We do! We have a lot of leftover beans from last weeks Healthy Cravings. By the way, if you are in the Mesa/Gilbert/Phoenix you should be coming to Healthy Cravings!

The first few days of the Meal Plan will focus on using up the leftover beans and leftover veggies. We didn’t even do a real grocery shop this weekend. I want to work towards an empty refrigerator this week.

Plant-Based Meal Plan


We have been relying on cereal quite a bit lately but I will not succumb to guilt. Cereal may not be the best choice but it can work for a decent breakfast. 


I love eating leftovers for lunch because I don’t like to spend a lot of time cooking lunch. I don’t mind passive cooking like tossing things into a pan or the oven though.


We stick to fruit and veggies for most snacks. It helps us make good choices and lower our grocery budget since we eat seasonal produce. Occasionally I’ll make something special, especially when I’m trying new recipes.


As mentioned before we have a lot of beans that are already cooked; pinto beans, Unfried Black Beans, lentil and chickpeas. Since these are all cooked it will save me a lot of cooking time this week. I may put some of them in the freezer if it looks like we wont use them in time.

We have a lot going on this week so I fully expect us to be eating out as well. I’m hoping to avoid running to the store so I’ll swap out ingredients and work with what I have.

Do you use these Meal Plans for inspiration? I’d love to hear what you think!

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  1. Slow cooker potato soup sounds good…

  2. Everything sounds yummy…and you can never have too many beans!

What do YOU think?