Plant-Based Meal Plan

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After a really busy week, last weekend was just what we needed. We baked Banana Bread and Apple Oatmeal Muffins, I did some cooking for the week and we even got to rest. We have another busy week ahead but thankfully we have our plant-based meal plan ready to go.

Plant-Based Meal Plan

I’m very excited to share my new Apple Oatmeal Muffins with you! They are so good! My husband even said they may have dethroned my Banana Bread as the best muffin recipe. I’ll share them this week!

Plant-Based Meal Plan

In addition to our planned meals, we eat a lot of fruit and veggies. We pretty much always have apples, bananas, carrots and broccoli ready to eat.

Plant-Based Breakfast

Oatmeal has been the breakfast of choice lately! It’s easy, inexpensive and delicious so definitely a winner! Instant Pot Oatmeal is perfect for making multiple servings. Overnight Oats is a great option for making ahead. Peanut Butter Banana Overnight Oats is a clear favorite on Pinterest.

I was thinking of putting together a list of my favorite breakfasts that aren’t oatmeal or oat related. Let me know if you are interested in seeing that list.

Plant-Based Lunch

Most of our lunches are leftovers. I cook my One Pot Broccoli and Rice recipe weekly so my husband can take it to work for lunch. I like to have another soup, casserole, or other dish that reheats well to go with it. This week, we also have baked Sweet Potatoes that I make in my Instant Pot.

Plant-Based Dinner

Monday: Broccoli Potato Soup will be perfect this week. It’s pure comfort food! Our temps will finally be dipping below 100 degrees so we will pretend it’s actually fall in Arizona.

Tuesday: Lentil Tacos, Mexican Rice and Refried Beans make a huge meal with delicious leftovers we can enjoy for days.

Wednesday: Tostadas are the easiest meal ever, especially when I have leftover refried beans. I usually get everything out and tell my kids to make their own. If they need help I’m happy to help, especially spreading the beans, but they add their own veggies.

Thursday: Instant Pot Minestrone Soup is another favorite soup! It’s perfect for fall, even “pretend fall” that we have in Arizona.

Friday: Pizza Pasta is an easy version of pizza night, plus everyone can be in charge of their own toppings. My kids love olives but I don’t, so having separate toppings keeps everyone happy. We also have salad and veggies with the pasta. I like to put raw veggies on the counter when I’m cooking dinner, then we will all snack on them while we wait for dinner to get ready. It’s a great way to get extra veggies in.

What are you eating this week?

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What do YOU think?