Meal Plan Monday: Spring Break part 1

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A new week calls for a new meal plan and I’ve been trying out some new recipes. I plan to keep some of my favorites in the rotation though. It also happens to be the first week of Spring Break, I say first week because my kids go to different schools and have two different Spring Breaks.

A gluten-free, vegan (plant-based) meal plan the whole family will love.

Meal Plan Monday

Last month I bought a new product to try at Costco. It’s a quinoa, amaranth and millet blend. I’ve been using it for breakfast and plan to make it for some Spring Break lunch concoctions too. I’ll share the recipe this week!

Breakfast and Lunch

Triple Berry Porridge, Apple Cinnamon Steel Cut Oats in the Instant Pot and Toast with Fruit will make up our breakfasts this week. Lunches will be leftovers, sandwiches and baked potatoes. I’m planning to make this Banana Bread too!


Veggie Pad Thai, I can’t remember the last time I actually make this. Even when it’s been on our Meal Plan I’ve skipped it.

Pizza Stuffed Mushrooms with raw veggies or salad (recipe coming soon!)

Lentil Shepherd’s Pie, if you haven’t made this yet you are missing out.

Gluten-Free Pasta with Veggies and Marinara

Potato Kale Soup, it’s my favorite way to eat kale! I’ll probably cook this in my Crock Pot this time.

I don’t know about you but this sounds like a wonderful week of meals. Hopefully I actually make it all. You see, I plan my meals but I leave room for change. Sometimes we have less time for prep, or we neglect to buy a much needed ingredient. The Lentil Shepherd’s Pie takes the most time so it is most likely to get cut. I’ve still got some leftovers though.

Do you make a meal plan each week? How often do you stick to it?

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