Our weekly plant-based meal plan looks a little different lately. I have more free time in the morning than in the evening and I’ve compensated by cooking a little more in the morning and a little less at night. Our dinners are either quick and easy or made in the Crock Pot or Instant Pot.
My kids aren’t complaining, I’m “the best mom in the whole wide world” anytime I make pancakes. This week we will rely on leftovers a little more in our meal plan.
I also think that simple meals taste just as good, and sometimes better, than more complicated meals. For the rest of the summer I’m hoping to try to simplify my meals even more. That will mean more leftovers, less cooking, and still eating well.
Some things I could eat every day, like baked potatoes, beans and rice, pasta with marinara. I’ve been enjoying more smoothies lately because it’s so hot and I love using frozen strawberries in my smoothie. It seems like I’m eating sorbet for breakfast.
Every summer I avoid using the oven (really it’s from May through September) except in the early morning so it doesn’t heat up the house. I haven’t perfected my granola bar recipe yet because it requires baking. I may have to attempt a no-cook version for summer.
Weekly Plant-Based Meal Plan
SoyNut Butter and Jelly Sandwiches, pretzels and fruit
Veggie Fried Rice (I’m craving this a ton lately!)
Strawberry Banana Muffins and fruit
Bean and Grain Bowl
Baked Potatoes with various toppings like beans, tomatoes, onions, salsa, etc.
Leftover Mexican Casserole
Last Saturday I sent out some plant-based tips to everyone on my email list! Right now this is every other week but soon we are transitioning to Weekly Tips! You can sign up here. You’ll also get the Free Summer Meal Plan with a shopping list when you sign up!
Feel free to let me know if there are topics you want to know more about! I may answer them in my (soon to be) weekly emails!
What are you eating this week? Do you eat summer salads, or grilled veggies?