This week is a crazy, busy week for us! We have so many appointments on top of our regular work and school schedules. I’m so thankful that I have a plant-based meal plan to lean on. I know exactly what we will be eating this week and I’m working to get some of it prepped before the week begins.
Not all foods lend themselves to meal prep, some things don’t reheat well. We enjoy leftover Tofu Scramble, Broccoli and Rice Casserole, and all the soups as leftovers. Our Mexican food dinner recipes reheat really well too. I’ll rely on my Instant Pot as much as possible but some of these recipes cook so quickly in a skillet that I can have them ready before my Instant Pot can come up to pressure and go back down.
Plant-Based Meal Plan
Breakfast: Tofu Scramble
Lunch: Chickpea Noodle Soup
Breakfast: Strawberry Chia Pudding (recipe coming this week)
Lunch: Leftover Soup
Dinner: One Pot Broccoli Rice Casserole
Breakfast: Instant Pot Oatmeal
Lunch: Leftover Broccoli and Rice Casserole
Breakfast: Overnight Oats with Peanut Butter and Banana
Lunch: Burritos with leftover tacos, rice and beans
Dinner: Busy Night Pasta
Breakfast: Smoothies with muffins
Dinner: Veggie Burgers and roasted potatoes
We will probably skip some of these recipes depending on how much leftovers we have. We are big fans of leftovers!
We also have a lot of easy snacks on hand, freshly made Banana Bread is our favorite. I made some, this weekend with my boys help. You can check out my Instagram Highlights to see us in action. We also have a lot of fruit, popcorn, popsicles and frozen fruit for smoothies.