Meal Plan Monday Soups and Salads

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I don’t know about you but we have been eating very well. Not that it is summer we are eating salads and fresh veggies daily. My husband has been making these incredible veggie filled meals for our boys everyday and texting me photos so I signed him into my Instagram so he will be sharing them with you all now.

You may have noticed that we’ve done a redesign. I’m still tweaking things a bit. Kathryn at Food Allergy Jams is great to work with. Check out her Instagram, it’s on of my favorite accounts to follow. Follow her graphic design work on Facebook.

Meal Plan

We spent a little time prepping for the week over the weekend. Jim is getting the hang of the Instant Pot. He has already made Breakfast Rice, regular brown rice and beans. I prepped two different salad dressings for the week, Blueberry Vinaigrette and Sweet and Tangy Salad Dressing. This weeks meal plan centers around soups and salads.

Breakfast

We have lots of fresh blueberries to put in oatmeal and breakfast rice. We also go through 15-20 pounds of apples per week.  Lately I can’t get enough cantaloupe and nectarines. This week we are going to get peaches too. Check out the Peachy Keen Oatmeal recipe or the Blueberry Oatmeal recipe for inspiration.

Today I made a lunch salad for today and another to take to work tomorrow. I didn’t want the mango to make everything soggy so it’s in a separate container. The salad I ate today was delish! I’ll share the recipe on the #blog this week. #whatveganseat #vegan #glutenfree #workinglunch #onthego #realfood #plantbased #plantpowered #plantbaseddiet

A photo posted by Holly Yzquierdo (@myplantbasedfamily) on May 31, 2015 at 7:21pm PDT

Lunches

Our lunches (even our boys) are usually giant salads with a side of beans, grains and potatoes. This week I’ll be having Black Bean Mango Salad (shown above) and I’ll share the recipe later this week and Chipotle style salads. We also have leftover Enchilada Soup. We always have sandwiches as a back up plan.

Dinner

As previously mentioned, we have Enchilada Soup. I like to pair it with Baked Potatoes.

Later this week I’ll make Minestrone Soup. This is one of my favorites! We use gluten-free pasta or quinoa to keep it gluten-free.

We’ll also have BBQ Cauliflower Bites with potato wedges and veggies.

I’m a big fan of breakfast for dinner and I’ve been craving Breakfast Tacos.

We will also work in the Beans, Grains and salads this week with the meals mentioned above and on their own.

What are you eating this week? 

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