Meal Plan Monday: Guest Post by Whitney of Bows, Boots & Blue

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Today I’d like you to meet Whitney J. Weiss! She is a digital marketer and blogger at . Whitney creates nut-free, plant-based recipes that are free from faux “food” products.

Despite being from Texas, I fully removed meat from my diet after experiencing an upset tummy. Through the years, I have discovered that the best way to feed my family and friends is by utilizing plants in a creative way that doesn’t necessarily “take the place” of meat. I strive to highlight vegetables in my cooking and have no formal training, so it’s something anyone can do even with limited tools and limited kitchen space. I have found some of my most obstinate eaters asking for my recipes, so I must be doing something right. I hope you enjoy my original recipes!

Breakfast:

• Chilled morning quinoa bowl: avocado, quinoa, wilted spinach, red bell peppers or slightly spicy red peppers
• Homemade granola
• Steel cut oatmeal with seasonal fruit (currently, I’m eating my way through California peaches-unbelievable this time of year!)
• Morning shake: blended spinach, kale, blueberries, strawberries, & rice milk

Lunch: I mostly rotate salad options, which I prep on Sundays, but every once in a while I crave sandwiches!

• Curried cauliflower couscous salad is an epic lunch. Makes plenty for the week too! This is by far my favorite.
• Vegetarian Wild Mushroom & Asparagus Salad (sans cheese!)
• Fava Bean Salad
• My specialty sandwich is an “FBLAT”: This is a tempeh bacon, lettuce, avocado, and tomato sandwich- best served on whole grain bread from Rudi’s. If you can’t find any tempeh bacon (you guys, no cheating, eat the real fake stuff with no GMOs, brown rice, & very high in protein).
• Looking for a fancier sandwich? Try these cauliflower and radish sandwiches.

Snacks: At my last office, they knew where the bag of carrots in the refrigerator belonged.

• Carrots & hummus
• Sweet potato & beet chips

Dinner:

• I love a quick taco dish- and sometimes throw it over quinoa instead of tortillas. Gobble up my drunken asparagus & oyster mushroom tacos.
• I can’t get enough of summer squash! This purple kale pesto pasta bowl is hard to beat.
• Bibimbap is a great, quick way to create a hearty plant-based meal with loads of flavor. (this recipe contains egg but it is optional and can be removed)
• Do you have a butternut squash or sweet potato lying around? It will make for some great vegan butternut squash burger patties. Make extra quinoa and serve it over quinoa instead of buns!
• My farrotto is a whole grain, vegan version of risotto that uses pureed squash instead of cream or butter! Leftover squash from burger night is perfect for this dish.

Whitney J. Weiss is a digital marketer and blogger at . You can follow her on Facebook, Instagram and Twitter.

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