It’s spring break here but we are operating likes it’s business as usual. My husband and I have a busy work week and the kids will be doing a spring break camp. To prepare for the week we spent time on Sunday cooking a couple of dishes for the week. We have our plant-based meal plan ready and lunches packed.
The temperatures are really warming up here in Arizona. It’s been in high 80s lately. Most people will move to a warm weather meal plan but we are still eating lots of soup. I love to pack a ton of veggies into soups so I won’t be giving them up anytime soon.
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Enter the Giveaway
I’ll also choose a winner for Kathy Hester’s latest cookbook, The Ultimate Vegan Cookbook for your Instant Pot! I’ll be making her Vegan Queso later in the week! It’s so good! Hurry and enter now before it’s too late.
Weekly Plant-Based Meal Plan
Monday
Tuesday
Instant Pot Oatmeal with apples and blueberries
Baked Potatoes, veggies and Cilantro Jalapeno Hummus
Wednesday
Breakfast Cookies and cantaloupe
Leftover Broccoli and Potato Soup
Tostadas and Mexican Rice
Thursday
Instant Pot Oatmeal with Blueberries and almonds
Baked Potatoes and Steamed Broccoli with Kathy Hester’s Vegan Queso
Friday
Baked Sweet Potatoes with cinnamon and raisins
Leftover Soup
I think I’ll make some extra snacks this week too. My kids are always hungry and I’ll be packing more lunches this week. I’m thinking No Bake Bites, Cinnamon Swirl Banana Bread, Strawberry Banana Muffins, and fruit salad will be nice to have on hand.
Our daily accountability group in the My Plant-Based Family Facebook group is going strong! Feel free to jump in!
What are you eating this week?
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