The weather is finally cooling off and my fall recipes are hitting my plant-based meal plan this week! I’ve got a list of new recipes I want to develop and a bunch of favorites we will be enjoying!
In addition to meals, I’m so ready to make my Spiced Apple Cider! It’s not really cold enough for that yet but my kids are already asking for it.
Plant-Based Meal Plan
This week’s plant-based meal plan will include several dinners that will be used for leftovers. Two of the dinners are quick and easy family favorites. I don’t have a lot of food prepped for this week yet but these meals will be worth the time we invest in them!
We have been eating a lot of muffins lately. The kids usually have Instant Pot Oatmeal for breakfast but I’m a habitual breakfast skipper. My Apple Oatmeal Muffins are easy to pack on the go and provide enough energy to keep going until lunch. They are great as a snack too!
We typically enjoy leftovers for lunch, especially when we have soups or casseroles. I’m a fan of hearty salads too like my Quinoa Lentil Salad or my Plant-Based Mediterranean Bowl. I’ve got a thermos (and this lunch box) for the kids to take soups in their lunch. Our youngest son loves soups for lunch.
It’s a good thing when you are excited about your meal plan for the week!
Monday: Chipotle Black Bean Chili is the perfect meal for the stormy weather we are expecting. It’s too spicy for the kids so they will eat something easy that they make themselves.
Tuesday: Veggie Pad Thai is so easy and so good! It’s not traditional Thai but I love it.
Wednesday: Instant Pot Mexican Casserole is one my my most popular recipes! I think it will make a great midweek meal! The leftovers reheat really well.
Friday: Chickpea Rice Soup is a family favorite! I’ve got instructions for making it in the Instant Pot or on the stove! We love this soup and the leftovers
I have been brainstorming a lot of fall recipes! If you have recipes you want to see, leave a comment or send me an email.