The last few weeks of May are always crazy! Graduations, the end of school, my anniversary…so much to look forward too. With so much activity, a weekly plant-based meal plan can help you stay on track with healthy eating.
I’ll be focused on keeping our meals simple over the next few weeks. We have a ton of travel planned so these meal plans will be irregular. My weekly Saturday morning emails will continue right on schedule. If you don’t get these yet you will want to sign up. Every week you get plant-based tips delivered to your inbox. They are always a quick and easy read.
I will be utilizing my Instant Pot and my favorite easy recipes this month! If you got an Instant Pot for Mother’s Day, be sure to check out my IP recipe page! If you’re wondering what all the fuss is about, see the 10 reasons I bought an Instant Pot!
Weekly Plant-Based Meal Plan
Chickpea and Rice Soup (in the Instant Pot)
Instant Pot Steel Cut Oatmeal with diced apples
leftover soup and veggie sandwiches
“Baked” Sweet Potatoes made in the Instant Pot
Lentil Quinoa Salad (rice can be used instead of quinoa if you have it leftover)
Mexican Casserole (I have stove top, oven, Crock Pot and Instant Pot versions)
Burritos with leftovers
Breakfast for dinner, pancakes, Breakfast Hash and fruit salad
With all of our travel coming up, I’m brainstorming things that will travel well. The World’s Best Banana Bread is at the top of my list! I’ll make it without chocolate chips for travel.
I’ll be able to pack food for driving trips but flying trips make it more difficult. I’ve got a few ideas but I’d love to hear yours! What is your favorite travel food!