My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

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March 6, 2017 Meal Plan

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We have a great group of people in the My Plant-Based Family Facebook group who are checking in each day as part of an accountability group. Feel free to join in! Today I’m asking the group to share their meal plan if they have one.

Having a meal plan is a great way to be intentional with what you are buying, cooking and eating. Each week, I share a weekly meal plan. You don’t have to stick to the meal plan exactly but let it inspire you as you plan for the week.

Most of the time, we eat leftovers for lunch. My husband packs breakfast and lunch for work each day. This week that is Breakfast Stir Fry and Oatmeal.

Most days I use my Instant Pot to cook. Most of my Instant Pot recipes include a stove top or oven version so feel free to check out those recipes even if you don’t have an Instant Pot. I use mine more often than I use my stove. Check out 10 Reasons I Love My Instant Pot!

Plant-Based Meal Plan

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Plant-Based Meal Plan

Monday

Breakfast Stir Fry (leftovers)

Lentils and Rice

Busy Night Pasta

Tuesday

Instant Pot Oatmeal with blueberries

Leftover Pasta

Nachos with Unfried Beans, Pico de Gallo, and Kathy Hester’s Vegan Queso

Wednesday

Banana Nut Oatmeal (nuts optional)

Veggie Sandwich

Instant Pot Black Beans and Rice

Thursday

Instant Pot Oatmeal with apples

Leftover beans and rice

Chickpea and Rice Soup made in Instant Pot

Friday

Fruit and toast

Leftovers

Chickpea Nuggets, Mashed Potatoes, Brown Gravy and veggies

Don’t forget to follow me on Facebook! I’ve been sharing a ton of food videos from my favorite vegan bloggers!

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February 27, 2017 Plant-Based Meal Plan

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This week we transition into March. Some of you may know people who will be eating a little closer to plant-based as they observe Lent. Feel free to forward them this plant-based meal plan or check out this list of 40+ Meatless Recipes for Lent.

With March almost here it’s a great time to refocus on your plant-based efforts. If you need group accountability join the My Plant-Based Family Facebook group! Every so often we will ban together in a collective effort to cheer each other along. The next accountability group begins March 1st.

We recently went on vacation and I took some time off from the blog and creating recipes. I’ve got some great recipes coming up that you won’t want to miss. I’ll also tell you what I think of Kathy Hester’s newest cookbook, (affiliate link) The Ultimate Vegan Cookbook for Your Instant Pot. Here is a hint, you are going to want to get it!

Our weekly Plant-Based Meal Plan featuring simple, whole food recipes.

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Plant-Based Meal Plan

This week, the meal plan will focus on simple, whole foods. I’ll do my best to keep it simple. When we have leftovers, I’ll skip cooking.

Monday

Banana Nut Oatmeal

Baked Potato

Bean and Rice Bowl

Tuesday

Breakfast Hash (using leftover baked potatoes, rice, beans, and veggies)

Veggie Sandwich

“Beefy” Lentil and Veggie Soup

Wednesday

Overnight Oats

Leftovers

Chickpea and Rice Soup

Thursday

Fruit and Granola

Leftovers

Unfried Black Beans (oil-free), Cilantro-Lime Quinoa (or rice) and avocado

Friday

Instant Pot Oatmeal (using fresh blueberries)

Simple Veggie Burrito

Lentils, Broccoli Mashed Potatoes, and Carrots

Have you created a meal plan this week? What will you be eating? Any My Plant-Based Family recipes on the menu?

Don’t forget to join the My Plant-Based Family Facebook group for extra accountability! Commit yourself to checking into the group every day and we will help you stay on track!

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Apple Cider Bread

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We love quick breads and muffins. Banana Bread has long been a favorite but I know a lot of people who can’t tolerate bananas. I thought apples would be the next best thing. I created a recipe with all the flavors of spiced apple cider in a simple quick bread, Apple Cider Bread.

Vegan Apple Cider Bread

This recipe is perfect for an after school snack or to have on hand for when you want just a little something extra. Tell me I’m not the only one who likes a little snack when the kids finally get in bed.

My boys love Apple Cider Bread. This loaf disappeared in about two days.

Vegan Apple Cider Bread

It’s not strictly a fall or holiday recipe but the spices, and citrus zest definitely remind me of Thanksgiving and Christmas.

Apple Cider Bread

Your family will enjoy this oil-free, vegan sweet bread recipe. Serve it with fruit and a cup of coffee or apple cider for a tasty snack.

Vegan Apple Cider Bread

Apple Cider Bread
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Quick Bread
Serves: 12
Ingredients
  • 2 cups all purpose flour (or an all purpose gluten-free baking blend)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • Egg replacer + water to make two vegan eggs
  • 1 cup apple juice
  • zest + juice from one orange
  • zest + juice from one lemon
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Use parchment paper or cooking spray to prepare a loaf pan.
  2. In a small bowl or cup, mix egg replacer and water together to make vegan eggs. Set aside to thicken.
  3. In a large mixing bowl, stir all dry ingredients together.
  4. In a small bowl, mix the vegan eggs, apple juice, citrus juice and zest and vanilla together.
  5. Pour wet ingredients into dry ingredients and stir well.
  6. Pour batter into your loaf pan and bake for 50 minutes.

 

February 6, 2017 Plant-Based Meal Plan

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Do you get overwhelmed trying to figure out what to eat? You’re not alone!

You have to eat, so you might as well spend a little time trying to think about it ahead of time. I post meal plans each week to help give you ideas of what it can look like to eat a plant-based diet.

Plant-Based Meal Plan your whole family will love.

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Hopefully, when you read through the meal plan you get inspired to make a few recipes or create a meal plan of your own.

Things don’t always go as planned. Often, we will eat leftovers so we can avoid cooking. We like soups in the winter (really most of the year) and they are great for lunch the next day. We will use our Instant Pot as much as possible because it makes cooking and clean-up easier. Most of my Instant Pot recipes have regular, stove top versions too.

If you feel stuck, try something basic like baked potatoes or spaghetti and marinara sauce. Once you have more experience cooking plant-based meals you’ll be able to convert your favorite recipes to healthier versions.

Plant-Based Meal Plan

Monday

Breakfast Hash with fruit

Leftover soup

Veggie Pad Thai

Tuesday

Banana Nut Oatmeal in the Instant Pot

Veggie Sandwich

Broccoli Potato Soup

Wednesday

Strawberry Banana Muffins and Smoothies

Leftover Soup

Broccoli Mushroom Stir Fry

Thursday

Instant Pot Oatmeal topped with Apples

Chickpea Noodle Soup

Taco Soup

Friday

Fruit, Yogurt and Granola with Muffins

Leftovers

Pasta in the Instant Pot or Pizza Pasta

What is on your plant-based meal plan this week? Will you be trying any of these recipes? I’ve got some good recipes coming up this month!

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January 30, 2017 Plant-Based Meal Plan

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Although it rarely happens, I’m sick. Thankfully, my husband has been cooking delicious, homemade soups that make me feel so much better. This week, I’m only creating a dinner meal plan because I will be doing the bare minimum in the kitchen.

Plant-Based Meal Plan

When I’m sick I crave warm, comfort foods. Some of my favorites like Lentil Shepherd’s Pie and Veggie Pot Pie are too much work. Instead, I’ll be planning easy one pot meals and soups.

I have to say, having my dry Veggie Broth Mix on hand will make soups a lot easier. I recently updated that post to clear up some confusion about how much broth mix to use. If you are concerned you might be getting sick, stop what you’re doing and make that broth mix now!

Weekly Plant-Based Dinner Meal Plan

Monday: Minestrone Soup

Tuesday: Busy Night Pasta (Instant Pot version)

Wednesday: Potato Broccoli Soup

Thursday: Chickpea Noodle Soup

Friday: “Beefy” Lentil and Veggie Stew

All of these meals are easy. The Minestrone is the most time consuming to prepare but my husband made it for us on Saturday so we are enjoying the leftovers.

Other Meals

Although the breakfasts and dinners aren’t planned, we will have leftovers from dinner, toast, Banana Nut Oatmeal, and anything else that is easy!

I’m hoping I’m completely recovered by the Super Bowl next weekend! If you need some snack inspiration I have a few ideas. I love snacks and finger food. Here are a list of my favorites.

Along with traditional chips, salsa, guacamole, etc. I might try my hand at some new recipes if I’m feeling better.

What are you cooking this week? Will you be eating plant-based snacks for the Super Bowl?

Banana Nut Oatmeal (Instant Pot and Stove top directions)

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We made Banana Nut Oatmeal in my Instant Pot and it was good! I wasn’t sure what I would think of warm banana. I regularly use banana in my baked goods so I thought it was worth taking the chance and I’m so glad I did!

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

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After all, when I was a kid I loved Banana Pudding. I remember eating it while it was still warm.

I also loved Banana Bread. I thought about the flavors I like in my banana bread and incorporated those into my oatmeal, cinnamon and almonds. If you can’t have tree nuts, try hemp seeds. I love the nutty flavor that hemp seeds infuse in recipes. I’ll probably make it with hemp seeds instead of nuts about half the time.

Since I was cooking with steel cut oats I decided to do a spin off of my Instant Pot Oatmeal recipe. You could make this with rolled oats as well. I’ll include directions for both.

I don’t like to cook steel cut oats on the stove because they take too long. The Instant Pot still takes time to come to pressure, cook and depressurize, but I can walk away and do other things while it cooks.

I always buy gluten-free oats. If you don’t need gluten-free you can buy regular oats. I buy these steel cut oats for pressure cooking. See other varieties of oats here.

If you are in the mood for a warm banana nut treat, try this Banana Nut Oatmeal!

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

Banana Nut Oatmeal Stove Top directions

If you are making this on the stove top with rolled or instant oats, you’ll want to check the side of the package to see how much oats and water you need for you (or your family). I generally use 2 cups of water for every cup of rolled or instant oats.

For this recipe you will need:

  • gluten-free rolled oats + water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • 2 tablespoons chopped nuts, I used almonds
  • maple syrup to taste
  1. Bring your water to boil. Once boiling, add your oats.
  2. Reduce heat to a simmer.
  3. Chop one banana and add it to the cooking oats. Add the cinnamon.
  4. Stir regularly. Once done, add in the other banana slices, nuts and maple syrup to taste.

Banana Nut Oatmeal in the Instant Pot

If you are making this with steel cut oats I highly recommend using the Instant Pot. I typically cook my oats plain, then add in any toppings but I wanted to have the banana cooked in too.

The oatmeal seemed to be a little more watery than normal when it was done. I just shut the lid for 5 minutes. When I came back it was perfect. I topped it with a the remaining banana slices, extra sliced almonds and a little maple syrup.

Instant Pot Banana Nut Oatmeal
 
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Author:
Recipe type: Breakfast
Serves: 3 servings
Ingredients
  • 1 cup steel cut oats (gluten-free if needed)
  • 3 cups water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • ½ cup almonds, sliced
  • maple syrup to taste
Instructions
  1. Pour steel cut oats, water, one banana sliced and cinnamon into the Instant Pot and give it a little stir.
  2. Close the lid, seal the vent and press the Manual button. Use the arrows to move down to 3 minutes.
  3. The Instant Pot will come to pressure in about 15 minutes or so. Then it will start counting down as it cooks. When it's done, it will beep. I usually turn it off and allow the pressure to naturally come down (natural pressure release).
  4. After about 10 minutes, open the lid carefully so the steam doesn't burn you. Scoop out your oatmeal into a bowl. Add the extra banana slices, almond slices and maple syrup to your bowl.

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