1st Meal Plan of Summer

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A gluten-free Plant-Based (vegan) Meal Plan

Last week I mentioned that school was almost out. It’s officially summer vacation in our house. One of the best parts of summer is the incredible produce. We’ve been eating cantaloupe, nectarines and lots of salads. Check out my Instagram for photos.

My husband has been taking over more of the cooking duties. I LOVE IT! The last meal I made ended up being big fail. I’ll try it again another day. We ate it but it wasn’t good. His meals on the other hand have been wonderful.

He’s been using my Instant Pot a lot for beans and grains. I’m going to show him how to make oatmeal in it next. Did any of you use Jill Nussinow 3 minute pressure cooker steel cut oats method? I pretty much live on it for breakfasts now.

My backup breakfast has been cereal for the kids and is still toast with fruit for me.

We’ve been eating more salads for lunch lately. I prefer them with beans and grains because I feel more satisfied.

Dinner Meal Plan

We did a good job prepping this week so we have quite a bit of cooked black beans, brown rice, cilantro-lime brown rice, and lots of fruit and veggies.

I’ve got meetings a couple of nights this week (after work). One is to help a family transition to a plant-based diet and the other is to help someone launch a blog. That means I won’t be home to cook. We will rely on our leftovers those nights.

Jim will be cooking the Crock Pot Mexican Rice and Bean Casserole this week. Here is the Instant Pot version of that recipe.

We will use some of the cooked black beans to make these Quesadillas. The will go great with the cilantro lime rice (see the quinoa version here).

Pizza Pasta or Fiesta Pasta are both quick and easy meals if we need another meal this week.

I don’t think we will need any more food than that. If so we will add a few baked potatoes or an easy soup like Potato Kale Soup. I really want to make these cookies from one of my blogging pals.

What are you eating this week? Do you have anything prepped yet?

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