It’s officially May. For some of you, that means it’s finally spring, for others summer is practically here. I try to create a weekly plant-based meal plan that is appropriate for the current season but the weather has been so erratic that it’s impossible. I live near Phoenix where it’s hot but in northern Arizona it’s freezing! Friends and family across the country are experiencing crazy weather too.
This meal plan will have a little bit of everything. Soups for those of you who are cold, salads for those of you who are hot and everything in between.
In case you missed it, on Saturday I launched a new resource for you! The 7 Day Plant-Based Course is an easy, quick way for you to learn the basics of plant-based eating. Oh yeah, it’s also free. Sign up and get started today!
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Weekly Plant-Based Meal Plan
Monday
Breakfast Stir Fry or Instant Pot Oatmeal
Bean Burrito
Chickpea and Veggie Soup (adapting my Chickpea Noodle Soup recipe)
Tuesday
Leftover Soup
Tofu Kabobs with Quinoa (recipe coming soon)
Wednesday
Strawberry Banana Muffins and fruit
Leftovers
Thursday
Breakfast Hash with fruit
Friday (Cinco de Mayo)
If the weather is warming up for you, you can get a copy of my Summer Plant-Based Meal Plan! It’s a full meal plan with shopping list and recipes! You’ll also get signed up for my once a week plant-based tips! The tips are delivered every Saturday morning, but only to people on my list!
Air Fryer Update
I’ve mentioned my new Air Fryer a few times. I’m still getting the hang of it. I’ve had some success and some failure. It happens. I just pre-ordered JL Fields new Vegan Air Fryer Book. It comes out in a month and is a great price right now on Amazon.
I love it. Thanks for this blog!