I’ve been loving big salads lately! When it’s hot and I don’t want to cook, I love having meals I can build without heating up the kitchen. Sometimes that means using my Instant Pot, other times I reach for canned beans, but lately, it’s big, beautiful salads.
This week, I’m planning to keep it simple. I made a big pot of soup this weekend and have plenty of fresh produce. I’m also planning to make lentil tacos with all the fixins!
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Plant-Based Meal Plan
Monday
Soup and Salad
Lentil Tacos with Mexican Rice
Tuesday
Toast with peanut butter (or alternative) and fresh strawberries
Bean Burrito
Wednesday
Instant Pot Oatmeal with blueberries
Leftover Black Bean and Mango Salad
Thursday
Breakfast Hash and fresh fruit
Veggie Wrap with Cilantro Jalapeno Hummus
Hawaiian Tofu Kabobs and Quinoa
Friday
Soup and Salad
I have a few other things I make a lot, they help me keep things simple and take my recipes to the next level! The Dry Veggie Broth Mix is easy to make and can be used to make a delicious broth. I always tell people this recipe is life changing and I’ve heard amazing reviews! Give it a try!
The other things I make a lot are delicious salad dressings! If you are looking for some tasty, oil-free dressing for your salad I have some recommendations.
My Sweet and Tangy Salad Dressing is exactly how it sounds, sweet and tangy. A pinch of xantham gum or ground flax will thicken it up.
My Creamy Italian Salad Dressing is thick and creamy. It’s low fat and made without nuts or seeds so eat as much as you want. You can try it on pasta too!
During the summer, we also love my Blueberry Vinaigrette and Raspberry Vinaigrette.
What are you eating this week? Leave a comment or tag My Plant-Based Family on social media!
Can’t wait to try your Creamy Italian Salad Dressing….. filled with protein, calcium and fiber thanks to those yummy beans!
I hope you love it Cyd!