This week’s Plant-Based Meal Plan is so good!
Our family has been focusing on eating lots of veggies and cutting sugar. This move is partly inspired by our 10 year old who has been really making an effort to eat healthier foods. Of course we are going to support that! He has been trying a lot of new foods and is really enjoying it.
I’m also sharing everything I eat with the people going through the Plant-Based Basics course! I’m hoping to inspire them to try new things and stay on track. I’m not sure how helpful it is to them but it’s great accountability to me so I’m going to keep doing it!
Plant-Based Meal Plan
This week’s meal plan has soups, salads and some comfort foods When we plan a meal that is spicy like the Taco Soup, our kids will usually make something for themselves. Sometimes it’s peanut butter toast with banana slices, or refried beans and tortilla chips. Lately, they’ve been eating a lot of salads (because they want to).
Plant-Based Breakfast
This week I’m making Steel Cut Oats in my Instant Pot! My favorite way to eat this is with a spoonful of peanut butter, a little maple syrup, some pumpkin seeds and a sliced banana! It’s so good! You need to try it ASAP! We also have a few sweet potatoes that we make in the Instant Pot for easy week day breakfasts.
Plant-Based Lunch
If you’ve read many of my meal plans you know I love leftovers for lunch. Over the weekend I make a couple of meals that will be perfect for lunch or a quick dinner. We have one serving of Broccoli Rice Casserole left. I made Broccoli Potato Soup on Sunday! It was so good we ate most of it but have at least three servings left I think. We also have Taco Soup with quinoa added that we haven’t touched yet!
Plant-Based Dinner
Monday: Taco Soup is one of our favorites. We’ve been adding jalapenos so it’s a little too spicy for the kids but we love it.
Tuesday: We’ve been having a lot more salads lately. When your kids are on a salad kick you go with, even in the winter! I made my Raspberry Vinaigrette Salad Dressing this weekend to go with our salads. My husband loves this dressing! We all make our own salads. I get out lots of veggies and greens, usually some beans or tofu, and everyone makes their ideal salad.
Wednesday: Mexican Rice has been making a weekly appearance. I just can’t get enough! I always add a side of beans. Either black beans or Refried Beans (oil-free). I’ve been chopping up some tomatoes, onions and a little jalapeno to put on top too!
Thursday: Busy Night Pasta is planned for Thursday because I have plans that night! We will add a salad with raw veggies to go with it.
Friday: Chickpea Nuggets, Mashed Potatoes and Brown Gravy sound like perfect comfort food. We will probably snack on some raw veggies while cooking dinner.
When my family starts to smell food cooking, they always come to see what I’m making. If I have carrots, cucumbers, celery and broccoli out with a dip, they will snack!
If you get my Saturday email and replied, thank you so much! I’m still responding to messages but will respond to all of them this week! I’m so blessed that so many people took the time to reply.
Have you made your meal plan for this week? What are you eating?
I’ve always been a fan of Toni Okamoto! I’m pretty sure we would get along great if we ever met in real life and we would definitely enjoy the same foods. I love how she makes plant-based eating attainable for people on a budget. Eating plant-based does not have to be expensive and Toni proves that and gives you quick recipes to help you get going.
If you have an air fryer and are wondering what to do with it, get JL’s book. 
No list of plant-based cookbooks is complete without mentioning 
