Plant-Based Meal Plan

Our plant-based meal plan is full of easy recipes your family will love! I’ll be using my Instant Pot when I can but I also have a skillet meal, a hearty salad that is perfect for winter and a casserole on the menu for this week. 

Plant-Based Meal Plan

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Plant-Based Meal Plan

This week is full of school, work, appointments and hopefully some fun! Having our meal plan ready allows us to plan ahead. If we need to skip some of the planned meals, I know which ones can wait and which ones provide enough leftovers for the next night. 

I’m thinking of making this Spiced Apple Cider soon. I may wait until we start our Christmas decorating. I know, we are behind but we attended a Christmas party over the weekend and have another one planned for next weekend. 

Plant-Based Breakfast

Last week we had Instant Pot Breakfast Rice as our main breakfast. This week, we have gluten-free Blueberry Muffins. I used a one-to-one gluten-free flour blend and my regular Blueberry Muffin recipe.

One of my sons is a big coconut fan! I think the Vanilla Coconut Chia Pudding will be a big hit! 

Plant-Based Lunch

As usual, we have a few meals cooked on the weekends to eat for lunches during the week. At my husbands request, we have One Pot Broccoli Rice Casserole. He loves it. I just had to reorder my nutritional yeast (I get the big bag) so I will have enough to make it again next week.

We also made a batch of pasta. Just noodles and sauce or an easy lunch. We can easily add some veggies too. We will also eat dinner leftovers for lunch. This week’s dinners are all good leftovers. 

Plant-Based Dinner

Monday: Instant Pot Minestrone Soup is one of my favorite soups! We use Banza Pasta to make it gluten-free

Tuesday: Quick and Easy Veggie Pad Thai is perfect for busy nights. It also makes delicious leftovers. 

Wednesday: I love my Mexican Casserole but I make a similar dish that is quicker! I think you’ll love my Mexican Quinoa! Let me know if you’d like me to share the recipe soon!

Thursday: Quinoa (or Rice) Lentil Salad is a hearty salad that works as a whole meal. It’s perfect for meal prep because you can cook your grains and lentils ahead, then throw everything together. I like to heat up the grains and lentils and mix them with cold veggies! 

Friday: Enchilada Casserole is a great dish to feed a crowed. My husband loves it! It will make great leftovers too.


What are you eating this week? Are you planning to use your Instant Pot?

Plant-Based Meal Plan

Can you believe there is only one month left of this year? Soon, your evenings will be full of holiday parties and events. You’ll probably find yourself eating out more than you should. It’s a good idea to create a plant-based meal plan so that you plan to stay on track!

Plant-Based Meal Plan

This time of year, many of us tend to over indulge in treats. I’ve been pulling one of my kid-friendly strategies to make sure all of us eat more veggies. As much as 30 minutes before dinner, I’ll chop up some veggies and set out a dip. You’d be surprised how many people come to the kitchen once they smell food. When they see veggies and dip on the counter they don’t even think about having a little snack, they dig in!

Veggies and Hummus

The key is having veggies they like. We tend to have carrots, broccoli, and cucumbers as our main three. Depending on what else we have, we may add celery, tomatoes, mushrooms and more! You can see all of my favorite dips and dressings and choose one your family will love.

Plant-Based Meal Plan

We knew we wanted to have easy breakfasts and lunches ready so we made both over the weekend! We made a big batch of Instant Pot Breakfast Rice! It’s so nice to have on cool mornings and a great change from our typical oatmeal. 

Since we are having rice for breakfast we decided not to make the One Pot Broccoli and Rice this week. Instead we made a big pot of Hearty Veggie Soup! We love this soup! I’ve heard from some many of you who love it too!

Plant-Based Breakfast

As mentioned we have Instant Pot Breakfast Rice ready to go. This time I added some pumpkin pie spice for a little different twist. 

I have some bananas that are almost perfect for being made into Banana Bread! I plan to make them into muffins instead of a loaf for easy on the go breakfasts and snacks.

Plant-Based Lunch

In addition to the Hearty Veggie Soup, we will enjoy other leftovers from dinner. We will probably have plenty of leftover beans and goulash this week that will make for delicious lunches!

Plant-Based Dinner

Monday: Chickpea Noodle Soup is a quick and easy soup if you use canned chickpeas. Pick your favorite type of pasta, long spaghetti noodles or short macaroni noodles all work well.

Tuesday: Bean Burritos are something the whole family enjoys. Thankfully making Instant Pot Refried Beans is easy-peasy! Plus, we love leftover beans for Plant-Based Nachos or Tostadas.

Wednesday: Plant-Based Goulash is perfect this time of year. I’ll probably make it in my Instant Pot but I have a stove top version too. This hearty meal makes great leftovers too.

Thursday: Broccoli and Mushroom Stir Fry is great with rice but I may sub some Asian noodles instead! 

Friday: Baked Potatoes and steamed veggies topped with Brown Gravy is 100% comfort food. I cook my potatoes in the Instant Pot so it’s super easy. 


What are you eating this week? Follow my Instagram Stories and I’ll show you what we are eating this week!

Plant-Based Meal Plan

I’ve been sick but I’m finally getting better. This week’s Plant-Based Meal Plan includes our new favorite soup, pasta, and a new recipe!

Plant-Based Meal Plan

This page contains affiliate links. 

My husband and I worked together to get some meals ready for the week! We made his favorite One Pot Broccoli Rice Casserole that he takes every day to work for lunch. A couple of his coworkers have sampled it and love it too. 

Next week is Thanksgiving in the U.S. and I have family coming to visit so I won’t be sharing a meal plan. If you’ve signed up for my weekly emails, you’ll find out my favorite Thanksgiving side dishes!

Plant-Based Meal Plan

Plant-Based Breakfast

In addition to our favorite Instant Pot Oatmeal, Breakfast Cookies are planned for this week. We also have cuties, blueberries, strawberries, apples and bananas to go with our breakfasts.

Plant-Based Lunch

My newest recipe, my Hearty Veggie Soup will make up most of my lunches! I love this soup and I’ve had a lot of good feedback that many of you love it too! One lady told me it was her first plant-based meal! Over the weekend, I made it in the Instant Pot! I’ll update the recipe soon with Instant Pot instructions but if you can’t wait, just dump it all in the Instant Pot and cook it for 5 minutes. It will take a long time to come up to pressure and then come down after it’s done cooking, but it’ll be worth it. 

Plant-Based Dinner

Monday: Green Chili, Cilantro and Lime Soup is so good! My kids don’t like it, they think it’s spicy, but I love it. It’s more of a grown up meal, more for us!

Tuesday: Pizza Pasta, raw veggies, homemade oil-free hummus, and some kind of bread. We’ve been loving Banza Pasta lately! It’s gluten-free and made from chickpeas! 

Wednesday: Texas-Style Chili and Baked Potatoes are perfect for fall. We are expecting a rainy day so this will be perfect.

Thursday: Lentil Tacos with Instant Pot Refried Beans and Mexican Rice will be a little more work than I like to do mid week but it will be worth it. Tacos are always worth it!

Friday: Leftover taco night!

Double Chocolate Banana Bread

This week I plan to share a new take on an old family recipe! I’ve made it before but never shared the recipe because it seemed more festive to share during the holidays. Stay tuned for my Double Chocolate Banana Bread! Perfect for potlucks and gift giving!

Plant-Based Meal Plan

This weekend we did a Costco run. We’ve stocked up on a few of our favorites. We also did some batch cooking. We’ve got several meals in the fridge and ready to go for the week. This week’s plant-based meal plan contains soups, casseroles, smoothies and more.

Plant-Based Meal Plan

Plant-Based Meal Plan

For the last three weeks I’ve been making a new soup. We have fallen in love with it. I decided that I should probably share it. I’ll publish the recipe this week! I’m also planning to make pumpkin bread and smoothies. We don’t do a lot of smoothies, especially this time of year, but my 10 year old has requested them so I’m going to oblige. 

Plant-Based Breakfast

Instant Pot Breakfast Rice is one of those hearty breakfasts that we don’t make often enough. Instant Pot Oatmeal is another favorite. I really want to make my Peanut Butter and Banana Overnight Oats but since we’ve been on a warm breakfast kick, I’ll probably just add the peanut butter and bananas to my hot oatmeal. 

Plant-Based Lunch

We will eat leftovers most days for lunch. I also made my One Pot Broccoli Rice Casserole on Sunday. I almost forgot to make it but my husband loves taking it to work so I cooked it while making dinner. 

Plant-Based Dinner

Monday: Instant Pot Minestrone Soup is exceptionally good. If you are looking for a new soup to try, put this one on your list. The stove top version is just as good!

Tuesday: Veggie Pad Thai is going to be perfect for this busy day. Last time I made it, I chopped up a second batch of veggies and put them in the freezer. I’ll be able to get home from work and start cooking without taking the time to chop the veggies.

Wednesday: Taco Soup will always be a favorite. I started making a version of his before we went plant-based and easily converted it to a plant-based recipe. We’ve been eating this version for 8 years!

Thursday: Portobello Fajitas with Mexican Rice and Beans is planned but if we have a lot of leftovers we will skip it and have it next week. 

FridayVeggie Burgers and Oven Baked Fries


Do you shop at Costco? We have a lot of broccoli and spinach to eat! I’d love to hear your must haves from Costco!

Plant-Based Meal Plan

Have you watched the new movie Game Changers? It’s on Netflix and talks about how some of the strongest and fastest athletes thrive on a plant-based diet. If you haven’t watched it, you should! If you are looking for plant-based recipes, check out this week’s plant-based meal plan!

Plant-Based Meal Plan

Plant-Based Meal Plan

Each week I create a plant-based meal plan full of our favorite recipes. Depending on leftovers and our schedule, some times all of the recipes don’t get made. That’s ok. This isn’t a contest to make the most food, just a plan to eat well. Sometimes we don’t need an actual recipe, we will grab a few odds and ends like fresh veggies for salad and leftover baked potatoes and make an easy meal.

Plant-Based Breakfast

The last couple of weeks we’ve cooked Sweet Potatoes in our Instant Pot for quick and easy breakfasts. Most of the time I’ll make a few on the weekend or evening and we will enjoy them during the week. 

Instant Pot Oatmeal is another favorite. Yes, we use our Instant Pot a lot but have non Instant Pot versions of most of our recipes too. I also have leftover Tofu Scramble. It tastes great wrapped in tortillas for a Breakfast Burrito.

Plant-Based Lunch

In addition to our Sweet Potatoes, we also have some Baked Potatoes ready to go. We actually cook them at the same time and eat them throughout the week.

My Lentil Quinoa Salad is a really hearty salad that features lentils and quinoa (sometimes I’ll use rice) and greens with tomatoes, cucumbers and red onion. I love this salad. It’s both hearty and fresh! Use your favorite dressing, lemon juice or hummus.

Leftover soup is another great lunch choice. We like to cook enough soup to have leftovers, either for dinner or lunch the next day.

Plant-Based Dinner

I know that everyone is busy. When I first started eating plant-based, I was a stay-at-home mom with two little kids at home. I had time to slow cook beans and experiment with recipes. That’s when I started this blog.

Now I work, keep this blog going, have two big kids, one with complex medical needs. I don’t have a lot of time to cook, but we still have to eat. I maximize recipes when I can and make things as easy as possible. That’s why my fridge is ready with cooked potatoes, lots of veggies, and usually, a soup or two. 

Monday: “Beefy” Lentil Stew is a hearty, yet easy stew to make. I usually make it in my Instant Pot but you could easily make it stove top. I almost always have lentils in the pantry and all these veggies in my kitchen! 

Tuesday: Plant-Based Goulash is a really good recipe, especially if you live in cooler temperatures. My Instant Pot Goulash has been getting a lot of buzz too! I’ve been working on my corn bread muffin recipe but I don’t have it published to share yet, hopefully soon!

Wednesday: Broccoli Potato Soup is one of our favorites! It’s crazy easy to make, either in the Instant Pot or on the stove. The hardest part is chopping veggies. I’ve even been adding beans lately to give it more bulk, guess what…still amazing.

Thursday: Mexican Casserole is too good not to make. Especially when you love Tex-Mex as much as we do. It also makes great leftover burritos. I’ll probably stick to my Instant Pot version but I have lots of different recipes so you can make it in the oven, slow cooker or on the stove. 

Friday: I’m still deciding between Veggie Pad Thai which is super quick and easy and my Green Chili Cilantro and Lime Soup that is super flavorful and filling. I’ll wait until the end of the week to decide! I can’t go wrong with either.


What will you be eating this week? Are you using an Instant Pot? Last time I polled my readers they wanted more Instant Pot recipes which is why I usually like to post my Instant Pot version. What about you?

Also, don’t forget to watch Game Changers on Netflix!