Meal Plan Monday

This week, our plant-based meal plan will include many of our favorite recipes. Veggie Pad Thai is an all time favorite and it’s so easy. I try to keep the noodles and a bag of frozen veggies on hand at all times so I can easily throw it together.

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To save time, I’ll do a little batch cooking. If you are new around here, that means I’ll cook some of the ingredients in large batches to use in multiple meals.

For example, we plan to have oatmeal several days this week. I’ll cook a big batch of steel cut oats in my Instant Pot to use throughout the week. Several recipes call for Chickpeas which I buy in bulk from Amazon. These are my favorite!  If you haven’t already, try Amazon Prime 30-Day Free Trial to take advantage of free shipping!

Baked Potatoes are another good option for batch cooking. I enjoy them more when they are freshly cooked but they are still good reheated.

We will often eat our dinner leftovers for lunch the next day.

Plant-Based Meal Plan

Monday

Strawberry Banana Oatmeal (see my Ultimate Oatmeal Guide for recipes and more oatmeal ideas)

Baked Potatoes

Veggie Pad Thai

Tuesday

Banana Nut Oatmeal

Leftover Pad Thai

Chickpea Nuggets and Fries in my new Air Fryer!

Wednesday

Breakfast Hash and fresh fruit

Veggie Sandwich with Jalapeno Hummus and veggies

Chickpea Quinoa Stir Fry

Thursday

Baked Sweet Potato

Leftover Stir Fry

Taco Soup

Friday

Instant Pot Oatmeal with apples and cinnamon

leftover soup and baked potatoes

Mexican Casserole in the Crock Pot

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What are you eating this week? If you have an Air Fryer let me know your favorite things to cook!

It’s a new week, we got a new meal plan and I’m feeling so much better. Thank you to everyone who sent messages of encouragement when I was sick! You are the best!

Unlike most Monday’s, I don’t have any food prepped. We usually spend time each weekend grocery shopping, planning and doing a little cooking. This isn’t one of those weeks but I’ll rely on my favorite easy recipes to get us through the week.

I ran into Sprout’s to pick up a few necessities like apples, oranges, and potatoes.

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I also bought a new toy, I mean appliance. Last week I mentioned wanting to purchase an air fryer. I asked around and went with the GoWise USA Air Fryer. I chose the 5.8 quart so I could cook bigger portions. I’ll let you know what we think about it after we use it a few times.

Plant-Based Meal Plan

Monday

Breakfast Hash (I want to try it in my Air Fryer!)

Baked Potatoes with green beans

Instant Pot Black Beans and Rice with avocado

Tuesday

Instant Pot Oatmeal with apples and cinnamon

Veggie Sandwich

Potato and Kale Soup

Wednesday

Banana Nut Oatmeal

leftover soup

Veggie Pad Thai

Thursday

Breakfast Stir Fry

Beans and Rice with salsa

Veggie Burgers, Fries and Fruit Salad (because I can hardly wait to try fries in my new Air Fryer)

Friday

Breakfast Quinoa

Leftovers

Instant Pot Lentil and Rice recipe from Kathy Hester’s latest cookbook!

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Speaking of cookbooks. Richa Hingle’s newest book is available for pre-order. It won’t be out until September but I know it’s going to be good! Do yourself a favor and pre-order today so you don’t miss the great price!

I’ll probably buy JL Field’s Vegan Air Fryer cookbook soon. I’m going to give it a try on my own but if I run into trouble or need more ideas I’ll order it. I’m a big fan of JL and know her recipes will make the family happy. If you’ve read it let me know what you think.

What are you eating this week? If you make any of my recipes take a photo and share it to my Facebook page or tag me on Instagram! I’d love to see what you are making!

Last weekend, I created a lovely meal plan, then I woke up Monday with a stomach bug. I spent the rest of the week not eating from my plan. I was sick for a few days, then my stomach was too sensitive for a few days after that. I’m finally back to normal and plan to eat well this week.

I plan to keep things pretty basic this week. I’m not quite ready for complicated meals. Besides, I find it easier to follow a meal plan if it is “plain” foods.

This week will also wrap up our month long accountability group. You can still join in but we aren’t “officially” doing another challenge yet. I’m working on a few ideas though.

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Plant-Based Meal Plan

Monday

Toast with fresh fruit

Baked Potatoes

“Cheesy” Broccoli and Rice Casserole in the Crock Pot

Tuesday

Instant Pot Oatmeal

Veggies with hummus

Potato Soup in the Crock Pot

Wednesday

Overnight Oats

leftovers

Mexican Rice and Unfried Black Beans

Thursday

Breakfast Rice

Baked Potatoes

Busy Night Pasta

Friday

Strawberry Banana Muffins or Banana Bread

leftovers

Chickpea and Rice Soup

I’m planning a good mix of Crock Pot and Instant Pot recipes this week. I’ve been hearing a lot of good things about Air Fryers. Apparently, you get crispy veggies without using oil. If you’ve used an air fryer let me know what you think and what brand you prefer. 

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If you need some sweet treats I have a few recommendations! Try these Double Chocolate Donuts (they are made with Brownie Bite mix),  No-Bake Bites, or Brownies. Wow, I guess I have chocolate on the brain. Banana Pudding Ice Cream is a great non-chocolate version.

Spring is here, well at least in Arizona. The desert is filled with wildflowers and the neighborhoods are filled with citrus blossoms. Our plant-based meal plan tries to take advantage of some of the spring time produce.

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I’ll also be adapting my cooking methods as the temps rise. Soon, it will be way too hot to use the oven. I’ll continue to rely on my Instant Pot, slow cooker and the stove top. What is your favorite way to cook? Leave me a comment so I know what kind of recipes you want.

Plant-Based Meal Plan

Monday

Breakfast Hash with fresh fruit

Soup and salad

Chickpea Quinoa Stir Fry with pineapple or mango

Tuesday

Baked Sweet Potatoes with raisins and almonds

leftover stir fry

Minestrone Soup

Wednesday

Quick Oats in the Instant Pot from Kathy Hester’s new cookbook

leftover Minestrone Soup

Easy Asian Noodles

Thursday

Instant Pot Oatmeal topped with fresh fruit or dried cranberries

Baked Potatoes with green beans and salad with Creamy Italian Salad Dressing

Veggie Burgers with raw veggies and Spinach Artichoke Dip and Cilantro Jalapeno Hummus

Friday

Banana Nut Oatmeal

Leftovers

Quinoa Lentil Tacos and Mexican Rice

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If you are joining us in the My Plant-Based Family group be sure to jump in. Even if you aren’t part of the official challenge (we are on day 20) you are welcome to start today!

Another way to get great tips is to sign up for my weekly tips email! Every Saturday morning I send out tips to help you on your plant-based diet. These emails are NOT the same posts on the blog! Don’t miss the weekly tips!

It’s spring break here but we are operating likes it’s business as usual. My husband and I have a busy work week and the kids will be doing a spring break camp. To prepare for the week we spent time on Sunday cooking a couple of dishes for the week. We have our plant-based meal plan ready and lunches packed.

The temperatures are really warming up here in Arizona.  It’s been in high 80s lately. Most people will move to a warm weather meal plan but we are still eating lots of soup. I love to pack a ton of veggies into soups so I won’t be giving them up anytime soon.

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Enter the Giveaway

I’ll also choose a winner for Kathy Hester’s latest cookbook, The Ultimate Vegan Cookbook for your Instant Pot! I’ll be making her Vegan Queso later in the week! It’s so good! Hurry and enter now before it’s too late.

Weekly Plant-Based Meal Plan

Monday

Overnight Oats

Taco Soup 

Busy Night Pasta

Tuesday

Instant Pot Oatmeal with apples and blueberries

Baked Potatoes, veggies and Cilantro Jalapeno Hummus

Broccoli and Potato Soup

Wednesday

Breakfast Cookies and cantaloupe

Leftover Broccoli and Potato Soup

Tostadas and Mexican Rice

Thursday

Instant Pot Oatmeal with Blueberries and almonds

Baked Potatoes and Steamed Broccoli with Kathy Hester’s Vegan Queso

Taco Salad

Friday

Baked Sweet Potatoes with cinnamon and raisins

Leftover Soup

Chickpea Quinoa Stir Fry

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I think I’ll make some extra snacks this week too. My kids are always hungry and I’ll be packing more lunches this week. I’m thinking  No Bake Bites, Cinnamon Swirl Banana Bread, Strawberry Banana Muffins, and fruit salad will be nice to have on hand.

Our daily accountability group in the My Plant-Based Family Facebook group is going strong! Feel free to jump in!

What are you eating this week?

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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!

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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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