Meal Plan Monday: June 21, 2015

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A Plant-Based (Vegan) Meal Plan that is also gluten-free! I used once a week cooking to get this done in a few hours so I don't have to cook again this week.

We had a great Father’s Day weekend. We took our boys to see their first major league baseball game; it was my first game too. It was a lot of fun and a much bigger production that the minor league games I’ve attended. I think next time we will have to go without the kids and make a date night out of it.

On Father’s Day we decided to take the easy way out for brunch and got Van’s Gluten-Free Waffles, Silk yogurt (alternative) and fruit. It was easy and my kids were super excited because the usually eat mostly homemade meals.

This weeks meal plan is looking good! The best part about it is that it is all done. Yes, you read that right! It’s been a while since I documented a Once a Week Cooking day so I decided to do it again. You’ll be seeing the new post soon.

Meal Plan Monday


This week will be Sweet Potatoes, Breakfast Quinoa and Summer Berry Quinoa.


We will have leftovers for lunch along with Black Bean Mango Salad, Quinoa-Lentil Salad and Bean and Rice Burritos.


As previously mentioned, everything is cooked for the week but I haven’t cut up all the veggies yet. They last longer whole. In addition to the items above we also have black beans, Mexican Rice and quinoa cooked and ready to be mixed into quick meals. We also have:

Vegan Lasagna (it’s also gluten-free)

Enchilada Soup you can also try this version

Cheesy Crock Pot Broccoli and Rice Casserole

All we will need to do now is reheat meals and wash and chop fruit and veggies. One of the great things about this is that I don’t have to heat the house up at night to cook a big meal. I can do a quick reheat which works perfectly because we have one more week of swim lessons and by the time they are over at 6:00 I’m ready to relax.

What did you do this weekend? Did you cook a big Father’s Day meal?

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  1. Kathleen says:

    Hi Holly…just reviewed your “batch cooking” and noticed you did pasta with veggies. Do you mind telling me what brand of GF pasta you use. I find when I make GF pasta ahead & combine with sauce, it absorbs the sauce and becomes mush. When I keep sauce & pasta in separate containers in fridge, the pasta gets hard after a day. What am I doing wrong? Any suggestions? Thanks for the meal plan…I really have to use more quinoa in my cooking & will try it for breakfast.

    • Hi Kathleen,
      I don’t stick to a single brand, we use several different brands because I usually buy the least expensive but I’ve used Tinkyada, Schar and a few others I can’t think of right now. I also like the gf pasta that is a corn or quinoa blend.

      GF pasta is much more difficult to get right. Generally, once I finish cooking it, I drain it then rinse it with cool water. I’ll let the pasta cool a bit then pour in a little sauce and stir, just enough to cover it in a thin layer of sauce. Then when I reheat it I add more sauce. The little sauce keeps it from drying out but it isn’t enough to turn it to mush. It wont taste as great as fresh pasta but it saves time. Normally I just make the pasta last minute but this is handy for lunches and leftovers.

      Let me know if it helps.

      • Kathleen says:

        It does help. I had been putting all the sauce on thus mush. I haven’t tried the ones with corn or quinoa but I think I will. They might stand up a little better. Also, I wasn’t letting the pasta cool enough I suspect. Thanks. I appreciate all you do. You are amazing!

        • Kathleen you are too kind! Thank you!
          I’ve had a lot of trial an error. I just “get” a lot of cooking stuff, just don’t ask me about anything related to numbers. LOL. Number are a weak area for me. 🙂

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