My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Meal Plan Monday

Plant-Based Diet Meal Plan

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This week’s plant-based diet meal plan is full of easy and delicious recipes! This meal plan is perfect for busy families. We do a little meal prep on the weekend because our work week is very busy but you don’t have to meal prep to make this work.

Plant-Based Diet Meal Plan

I can’t tell you how much I’m looking forward to these plant-based recipes!

To help the week run a bit smoother, this weekend we prepared:

  • Lentil and Squash Soup*
  • Mediterranean Chickpea Salad* that we will serve over greens
  • Apple Oatmeal Muffins for snacks
  • Instant Pot Brown Rice

We still have leftover Instant Pot Oatmeal and Instant Pot Breakfast Rice that we made last week. We pretty much make a new batch as soon as we run out of each recipe. We also have a bunch of golden potatoes we cooked in the Instant Pot.

Plant-Based Dinner Meal Plan

Our dinner meal plan includes some of the items we meal prep and other recipes that are usually easy enough to make on a week night after a long day of work.

Monday: Lentil and Squash Soup* (made during our meal prep)

Tuesday: Mediterranean Chickpea Salad* (made during our meal prep) served over greens. We are back to our salad routine.

Wednesday: Sweet Potato Black Bean Burgers* with Oil-Free Potato Wedges. That burger recipe is exclusive for our meal plan members but you may enjoy this Vegan Burger recipe.

Thursday: Quick and Easy Stir Fry* made with the Instant Pot Brown Rice we cooked during our meal prep. Here is a similar stir fry recipe.

Friday: Bean and Potato Quesadillas* are such an easy and delicious meal. I love them for Friday night because we can quickly make them and have family movie night.

*The recipes marked with an asterisk are exclusive for our Plant-Based Diet Meal Plan Membership. Members have access to exclusive recipes and meal plans, complete shopping list, monthly bonuses, and tips for pleasing non plant-based family members. If you want more information about the membership, you can click here to get on the wait list.

Bean and Potato Quesadilla

We eat these dinner leftovers for lunch every day. We almost always have lettuce and veggies for salads, steamed potatoes and a soup in the fridge. We will combine those items with other leftovers for a really great lunch!

I’ve worked from home for years, only occasionally going to the office for meetings. Since the pandemic started, Jim and the boys are working and schooling from home too. We love being together all the time and eating lunch together. Before we had the opportunity to eat lunch together, we would rarely take the break to eat a good meal.

What do you usually eat for lunch?

Plant-Based Diet Meal Plan

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This week’s Plant-Based Diet Meal Plan is full of warm, comforting recipes. We’ve had some unusually cold weather so this week’s plan is full of soups, chili, pasta and more!

Plant Based Diet Meal Plan

We prefer to prep some of our meals on the weekends so we don’t have to cook every night. Sometimes I’ll even do some meal prep before work or over my lunch break. At the end of the workday, I just want to relax so cooking ahead of time works well for us.

Plant-Based Breakfast

This week have two recipes planned and prepped for breakfast. We have Instant Pot Oatmeal that I made a few days ago. I double this recipe for about 6 servings. We also have Instant Pot Breakfast Rice that we cooked on Sunday.

I also have a new Instant Pot Chocolate Steel Cut Oatmeal* that we are trying out. We also have bagels, cereals and fruit available but the kids have those more often than us adults.

Plant-Based Dinner

We don’t mind eating our dinners multiple times. Often, dinner leftovers are lunch for the next day. I usually plan five dinners but we may not make that many if we have plenty of leftovers.

Monday: Broccoli Potato Soup

Tuesday: Texas Style Chili with Baked Potatoes

Wednesday: Thai Cauliflower and Sweet Potato Curry* and Brown Rice

Thursday: Instant Pot Chickpea and Rice Soup

Friday: Red Lentil Bolognese* and a salad

*The recipes marked with an asterisk are exclusive for our Plant-Based Diet Meal Plan Membership. Members have access to exclusive recipes and meal plans, complete shopping list, monthly bonuses, and tips for pleasing non plant-based family members. If you want more information about the membership, you can click here to get on the wait list.

Instant Pot Breakfast Rice

Plant-Based Meal Prep

This week, we have Instant Pot Oatmeal, Instant Pot Breakfast Rice, Thai Cauliflower and Sweet Potato Curry, Brown Rice and our weekly soup! I also have a few golden potatoes that I steamed in my Instant Pot last week. I try to make a fresh batch every few days. Sometimes we will add some sweet potatoes to the IP, too.

I’m thinking of creating an Instant Pot version of the Thai Cauliflower and Sweet Potato Curry! Our Instant Pot gets used all the time! Here are 10 Reasons I Love My Instant Pot!

If you are on Instagram, check out my Meal Prep highlight!

What are you eating this week?

Plant-Based Meal Plan

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Meal Plan Monday is back! For years, I posted a new vegan meal plan every week. We took a break from sharing meal plans for a while, but we are going to start this again.

Weekly Plant Based Diet Meal Plan

If you enjoy getting an inside look into our vegan meal plans, stop by every Monday morning!

Plant-Based Diet Meal Plan

I don’t plan out every meal for every day. I prefer to plan a few breakfasts and sometimes snacks that we will eat. Mostly, I batch cook these or prepare them during a Meal Prep session.

I plan out 5 days of dinners. We eat the dinner leftovers for lunch the following days. If we get too many leftovers, we won’t make all the dinners.

Plant-Based Breakfast

This week, our main breakfast is Instant Pot Breakfast Rice. I also still have some leftover Instant Pot Oatmeal I made late last week. We will reheat these for the next few days and make a new batch once we run out. The kids will sometimes eat these but other times will have cereal, toast or bagels.

Plant-Based Dinner

Monday: Sheet Pan Chickpea and Sweet Potato Tacos* with Pico de Gallo

Tuesday: Hearty Veggie Soup

Wednesday: Veggie Chow Mein*

Thursday: Cilantro Lime Black Bean Veggie Bowl*

Friday: Toasted Veggie Sandwich

Plant-Based Meal Prep

This week, our batch cooking/meal prep will include:

We don’t stress about making a lot of food ahead of time but usually have a breakfast and a soup. We also like to make anything that will make the week easier.

*The recipes marked with an asterisk are exclusive for our Plant-Based Diet Meal Plan Membership. Members have access to exclusive recipes and meal plans, complete shopping list, monthly bonuses, and tips for pleasing non plant-based family members. If you want more information about the membership, you can click here to get on the wait list.

Plant-Based Diet Meal Plans

We will often make an Instant Pot full of golden potatoes or a batch of refried beans. We keep fresh fruit and veggies available for snacks too.

What are you eating this week?

Plant-Based Meal Plan

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Getting your family interested in eating better is one of the best things you can do to make feeding your family easier. Our biggest hold out, my 11 year old has made huge progress in eating healthier over the last year. In fact, I’m letting him help choose meals for this plant-based meal plan.

Plant-Based Meal Plan featuring breakfast, lunch, snacks and dinner.

Like many people, he doesn’t want to feel pressured into doing something he doesn’t want to do. We let him take the lead and give lots of positive encouragement for good choices.

Plant-Based Meal Plan

I did a little batch cooking this weekend! We have Taco Soup, Baked Potatoes, Instant Pot Oatmeal, One Pot Broccoli Rice Casserole and Raspberry Vinaigrette Salad Dressing. I plan to make some Air Fryer Tofu and Overnight Chia Pudding today too.

Plant-Based Breakfast

We have all be eating a lot of Instant Pot Oatmeal! I’ve made two double batches in the last week. My son has been on a big Chocolate Overnight Oats kick! A few mornings lately, we’ve had mid-morning smoothies too.

Plant-Based Lunch

Soup is one of my favorite leftover lunches. My kids are happy with sandwiches or oatmeal they make themselves. Last week it was leftover Tortilla Soup, this week leftover Taco Soup. Our batch cooked baked potatoes will be a great addition to lunch.

Plant-Based Snack

Plant-Based Dinner

Monday: Quinoa Lentil Salad is perfect to start off the week. We have a lot of veggies from our weekend grocery delivery.

Tuesday: Lentil Tacos or Taco Salad with Instant Pot Refried Beans and Mexican Rice.

Wednesday: Leftovers!

Thursday: Vegetable Pasta using all the extra veggies that haven’t gotten eaten yet. Definitely tomatoes, zucchini, broccoli, carrots, onions, garlic and more!

Friday: Tostada’s are becoming a weekly favorite! They are so easy and everyone makes their own on our assembly line.

Last week I mentioned that I had preordered Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome by Will Bulsiewicz. I got it Thursday and I’m loving it! I’m learning a lot about our microbiome and how it impacts our health.

Sale
Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome
Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome
  • Hardcover Book
  • Bulsiewicz MD, Will (Author)
  • English (Publication Language)
  • 400 Pages - 05/12/2020 (Publication Date) - Avery (Publisher)
$14.11
Buy on Amazon

What are you eating this week?

Plant-Based Meal Plan

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This week’s Plant-Based Meal Plan features easy breakfast ideas, leftovers for lunch, simple snacks, and delicious dinners.

Plant-Based Meal Plan featuring breakfast, lunch, snack and dinner recipes.

This page contains affiliate links. That means I may make a small percentage of commission if you make a purchase using one of my links.

My kids have gotten into a nice routine of making their own breakfast and lunch each day. Sometimes they will still ask me, “what’s for lunch” and I remind them of all the things they can make. They usually choose easy things like oatmeal, PB&J’s or beans.

Plant-Based Breakfast

This week we will be having Blueberry Baked Oatmeal (recipe coming soon), smoothies, Strawberry Banana Muffins and maybe Instant Pot Oatmeal.

Plant-Based Lunch

This week, I plan to enjoy dinner leftovers for lunch as much as possible. Soup and salad is always a favorite! My kids will love having tostada’s again. They’ve been making their own lunches every day and I love it. They’ve been eating lot’s of sandwiches and beans.

Plant-Based Snacks

Plant-Based Dinner

Monday: Hearty Veggie and Potato Soup is one of my favorites! It’s great for leftovers too.

Tuesday: Tostada’s using Instant Pot Refried Beans, lettuce, tomato, jalapenos, salsa and corn. Everyone loves tostada night!

Wednesday: Veggie Burgers with Oil-Free Potato wedges. I like to have a big salad right before or with dinner.

Thursday: As good as making pizza would be, pasta and sauce is much easier. Of course, Pizza Pasta is always an option!

Friday: Snack food night! We will have veggies and hummus, quesadillas, popcorn, potato wedges and maybe Chickpea Nuggets. The kids love eating stuff like this, especially when they get to eat in the living room while watching a movie!

I recently preordered a new book that is coming out this week! I’m excited to read Fiber Fueled! A new plant-based book all about gut health. Yes, I know I’m a geek but I’m still mentioning it in case you haven’t heard about it and want to preorder too.

Sale
Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome
Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome
  • Hardcover Book
  • Bulsiewicz MD, Will (Author)
  • English (Publication Language)
  • 400 Pages - 05/12/2020 (Publication Date) - Avery (Publisher)
$14.11
Buy on Amazon

Plant-Based Meal Plan

by Leave a Comment

We’ve been cooking a lot lately. This week’s Plant-Based Meal Plan will include some new favorites! Our meals will be switching from cozy comfort foods to summer foods since it’s now 100 degrees here in Arizona.

Plant-Based Meal Plan

This page contains affiliate links. That means I might make a small commission if you purchase something using a link from my page. 

My kids have been wanting to help with cooking. I’ve been choosing some meals and snacks that are easy for them to help with. I’m thinking about putting all of their recipes in an ebook. 

Plant-Based Meal Plan

Over the weekend we were able to get all the groceries we needed and do a little cooking! I made a big batch of Mexican Rice in my Instant Pot and we still have a lot. We also have Refried Beans still but finished off the black beans. 

Plant-Based Breakfast

We are loving Baked Oatmeal right now! My kids love my Apple Cinnamon Baked Oatmeal but I’m in love with blueberry. I love it for an easy breakfast but it’s also good as a snack and dessert. We’ve also been having quick and easy peanut butter toast with fruit, or just a couple of pieces of fruit. 

Plant-Based Lunch

I finally started baking bread again. It’s so good and I’m letting my kids help. I use the New Artisan Bread in 5 Minutes a Day book so I make a big batch and cook a loaf or two for a few days. This bread is perfect for Veggie Sandwiches!

My kids prefer PB&J and we usually have a lot of leftovers that we transform in to new things like Veggie Burritos.

Plant-Based Snacks

We’ve been eating a lot of snacks! Keeping our fruit and veggie favorites stocked helps cut down on the processed stuff. This week our snacks will include:

Plant-Based Dinner

Monday: Plant-Based Tostadas are planned again because we didn’t make them last week. They are so easy and will be perfect for a Monday! We will use our leftover beans and rice too!

Tuesday: Minestrone Soup is full of fresh veggies and will be delicious as leftovers.

Wednesday: Family Salad Bar with greens, tomatoes, cucumbers, carrots, peppers, and anything else we can think of. Plus our favorite salad dressings, Maple “honey” Mustard, Creamy Italian, Sweet and Tangy Salad Dressing or Balsamic Vinegar. Sometimes we will have croutons, or different nuts to add some crunch. 

We will probably have this along with something else like beans and rice or bake potatoes.

Thursday: Veggie Pad Thai is one of my favorites. We may do a simple stir fry instead.

Friday: Veggie Burgers, Oil-Free Potato Wedges and baked beans. 

Plant-Based Dessert

We don’t always have dessert but lately we’ve been wanting something after dinner. Me and the kids made homemade popsicles and I’ve been eating the Baked Oatmeal. I was telling our oldest son about my Chocolate No-Bake Bites that are like healthier versions of the peanut butter and chocolate no bake cookies. He’s doesn’t remember having my version so I should probably make them.  

Is there a lot of variety in your meals these days? Or, are you eating the same thing every day? We are getting more variety and trying new things!