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My Plant-Based Family

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

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Meal Plans 2014

For the Love of Lentils Meal Plan

December 8, 2014 by Holly Yzquierdo Leave a Comment

Plant Based Meal Plan

This will be the last Meal Plan of the year! Let’s face it, this time of year I’m not so good at following a plan anyway. Besides, I’m getting the Meal Plans ready for those participating in the eCourse and Challenge starting January 1st so I won’t be posting Meal Plan here for a while. Feel free to look through the Meal Plan archives.

Last month I started working a full-time job, which I love, but I have a lot less time to cook. I’m been making all of my old favorites in my Instant Pot to save time. This weeks Meal Plan uses lots of Lentils. I love lentils. They taste great, are very versatile, so easy to make, are inexpensive and super healthy. If you haven’t given them a change yet do so this week.

Plant Based Meal Plan

Plant-Based Meal Plan

Quinoa-Lentil Tacos with Mexican Rice

Hearty Lentil and Barley Stew (I’ll substitute a different grain for the Barley)

One-Pot Pizza Pasta 

Green Chili, Cilantro and Lime Soup or Lentil Taco Muffins if you want to keep up with the lentil theme

Lentil Pot Pie

All of these meals are perfect for winter. Comfort food that will fill you up! I’ll probably be the envy of the office when they smell my leftovers each day.

The Meal Plans included in the eCourse will be much more in-depth than these. There will also be a section in the eCourse that will teach Meal Planning. The last Meal Planning Class was $30 and only open to people who could attend in person. The eCourse will cover so much more for the same price. It’s 31 days of Plant-Based training! Sign up today!

Filed Under: Meal Plan Monday, Meal Plans 2014

Meal Plan Monday: December is Here

December 1, 2014 by Holly Yzquierdo 1 Comment

Plant based meal plan

If you still have Thanksgiving leftovers just eat them. Don’t cook another thing until those leftovers are gone. Thanksgiving leftovers are some of my favorite. I’ll eat them for breakfast, lunch and dinner if I have them. I’m always sad when they are gone.

Did you over indulge on Thanksgiving? If you cooked healthy, plant-based recipes you probably only ate too much. If you used some of my recipes I’d love to hear your thoughts.

If you don’t have any Thanksgiving leftovers you may need some dinner inspiration.

Plant based meal plan

Plant-Based Meal Plan

I’m taking advantage of my Instant Pot this week. I love that I can cook dinner quickly after I get home or set a timer so it doesn’t begin cooking until I want it to start. If you don’t have an Instant Pot I recommend you buy one or at least put it on your Christmas list. You could also make these recipes in a Crock Pot or on the stove although it will take much longer.

Enchilada Soup made in the Instant Pot

Chili  made in the Instant Pot

One Pot Pizza Pasta

Sautéed Mushrooms and Baked Potatoes (cooked in the Instant Pot) with steamed greens

Lentil Quinoa Tacos

Now that December is here things start to move more quickly, or so it seems. Don’t get caught off guard by everything you “have to do.” Prioritize your health!

31 Day Plant-Based eCourse and Challenge

Have you Heard?

The 31 Day Plant-Based eCourse and Challenge starts January 1st! It’s going to be a life changing experience for a lot of people. Are you one of them?

You’ll get daily tips and encouragement to turn your plant-based aspirations into a reality. If you’ve been meaning to make a change now is the time! The eCourse is packed with information and the challenge will give you the extra push you need to achieve your goals whether they include weight loss, lower cholesterol and blood pressure, or physical fitness.

Have you signed up yet?

Filed Under: Meal Plan Monday, Meal Plans 2014 Tagged With: Healthy, Meal Plan Monday, Meal Plans, Menu Plan, Plant Based Diet, Vegan

Meal Plan Monday: Big Changes

November 24, 2014 by Holly Yzquierdo 6 Comments

Meal Plan Monday

There have been big changes taking place in our household.

I’ve gone back to work full-time for the first time in about 10 years.

Before becoming a Stay at Home Mom and then later a blogger I was very focused on my career. I even graduated college early (in 2 years and 9 months actually) so I could get out there and conquer the world.

Blogging started as a great creative outlet and a way to help people on their healthy living journey and became a business endeavor.I loved being able to earn a little money while doing what I love.

There may be some changes but My Plant-Based Family is not going anywhere!  In fact I have some pretty aggressive goals for My Plant-Based Family. My husband has become more involved over the last few months and eventually I may hire a little help so if you are a Plant-Based Virtual Assistant let me know.

In my new job I’m a Social Media Coordinator for a faith-based, non-profit, social services organization that works with the homeless, victims of human trafficking and domestic violence, refugees, foster children and more. I am so honored to use my skills as a blogger and social media strategist to make the world a better place.

Meal Plan Monday

Since I’ll have much less time at home our Meal Plans will be much more important however I may not always publish them so I can spend that extra time with my family.

Plant-Based Dinner Meal Plan

I will be doing a little batch cooking on Saturday’s. I also bought an Instant Pot so I could cook things like beans and grains quickly. I recently wrote about the Instant Pot and why I LOVE it.

  • Fiesta Pasta
  • Mexican Rice and Bean Casserole in the Instant Pot
  • Bean Burritos with Mexican Rice
  • Spaghetti with Marinara and a side salad
  • Pad Thai

What are your favorite quick meal? What meals do your family love?

Filed Under: Meal Plan Monday, Meal Plans 2014 Tagged With: Meal Plan Monday, Meal Plans, Menu Plan, Plant Based Diet, Vegan

Healthy Eating Challenge Meal Plan week 3

November 17, 2014 by Holly Yzquierdo Leave a Comment

Healthy Eating Challenge Meal Plan

If you are participating in the 21 Day Plant-Based Healthy Eating Challenge you are now in the homestretch. If you are just hearing about this a group of us endeavored on a 21 Day challenge of eating 90% unprocessed foods with pretty aggressive daily goals. It’s not too late to join in. Read more about it here. There are still lots of prizes available!

To keep in line with the challenge this weeks Plant-Based Meal Plan will focus on unprocessed foods.

Healthy Eating Challenge Meal Plan

Healthy Eating Challenge Meal Plan

Breakfast

  • Apple and Banana Baked Oatmeal from our sponsor Sarah at Gazing In. (One copy of this book has already been won but there is still one up for grabs.)
  • Posh Porridge from our sponsor Julie at The Real Food Kids
  • Breakfast Taco Bowl I’ll skip the tortilla for an “unprocessed” option
  • Crock Pot Breakfast Hash
  • Sugar-Free Oatmeal

Lunch

  • BBQ Chickpea Salad
  • Leftover Soup and Salad
  • Lentil and Rice Bowl
  • Baked Potato topped with Roasted Veggies
  • Butternut Squash and Quinoa Salad with Oil-Free Cranberry Salad Dressing

Dinner

  • Chickpea Noodle Soup but I’ll substitute rice for the noodles for an “unprocessed” option
  • Lentil Shepherds Pie
  • Minestrone Soup with quinoa instead of pasta
  • Butternut Squash and Quinoa Salad with Oil-Free Cranberry Salad Dressing
  • Chili and Baked Potatoes

If you’ve been participating in the challenge I’d love to hear what you think about it!

If you aren’t participating I’ve got great news! Our next challenge will start January 1st! More details to follow.

Filed Under: Meal Plan Monday, Meal Plans 2014 Tagged With: 21 Day Challenge, 21 Day Plant Based healthy eating challenge, Healthy, Meal Plan Monday, Meal Plans, Menu Plan, Plant Based Diet, Unprocessed, Vegan

Healthy Eating Challenge Meal Plan Week 2

November 10, 2014 by Holly Yzquierdo Leave a Comment

Plant Based Meal Plan

It’s the second week of the 21 Day Plant-Based Challenge! If you are participating in this challenge with us I’m sure you are feeling great and inspired. I hope you’ve become more confident and learned a few tips to help you make these healthy changes a sustainable part of your life.

If you are just learning about the challenge it’s not too late to join! Learn more about the challenge and get involved.

Join the My Plant-Based Family Facebook Group that is serving as Headquarters for the Challenge.

Our generous sponsors have provided some great prizes to help you on your plant-based journey! We have two drawings each week but you have to participate by telling me your points! Each point counts as an entry!

Healthy Eating Challenge Meal Plan week 2

Healthy Eating Challenge Meal Plan

Breakfast

Don’t forget about breakfast! If I make a poor choice at breakfast I often continue to make bad choices all day. Make the good choice to have a healthy breakfast.

  • Crock Pot Breakfast Hash (I’ll try to get this one to you soon)
  • Sugar-Free Oatmeal with Apples and Raw Pepitas
  • Blueberry Muffin from our sponsor Kimbre at Fueling the Temple and fruit
  • Peachy Keen Oatmeal

Lunch

I start thinking about lunch the night before when I’m cooking dinner. Leftovers are a great way to ensure you have a healthy lunch available, no matter how busy you get.

  • Easy Vegetable Soup from our sponsor Amber at Adventures in Mindful Living
  • Lemony Chickpea and Quinoa Wrap
  • Leftover Quinoa Lentil Salad (keep the dressing on the side and use grape tomatoes)
  • Leftover Soup and Salad
  • Big Salad using which ever veggies are on hand as well as leftover beans and grains

Dinner

I’m using quinoa a lot this week so I’ll save time by making a large batch of it on prep day!

  • Crock Pot Mexican Casserole (I’ll make a triple batch for lots of leftovers)
  • Chickpea and Quinoa Stir Fry
  • Quinoa Lentil Salad
  • Hearty Lentil and Barley Stew I’ll use rice for a GF version.
  • Baked Potato with Roasted Veggies

Don’t forget to eat your fruit! I often have an apple or banana between meals but you can add fruit to salads, wraps and stir fry’s for a delicious and unexpected flavor.

Filed Under: Meal Plan Monday, Meal Plans 2014 Tagged With: 21 Day Plant Based healthy eating challenge, Meal Plan Monday, Meal Plans, Menu Plan, Plant Based Diet, Vegan

Healthy Eating Challenge Meal Plan week 1

November 3, 2014 by Holly Yzquierdo Leave a Comment

Meal Plan Monday

On November 1st many of started the 21 Day Plant-Based Healthy Eating Challenge.

If you haven’t started yet now is the perfect time to make a commitment that could change your life for the better.

Read this post to find out all of the details then join the My Plant-Based Family Facebook Group that is serving as “Headquarters” for the challenge.

There isn’t a required Meal Plan for the challenge but I’ll offer suggestions each week.

Meal Plan Monday

21 Day Plant-Based Challenge Meal Plan for Week 1

Breakfast

Focus on unprocessed foods as much as possible. If you are crunched for time and need a bowl of cereal choose one made from whole grains and eat fruit to accompany it.

  • Overnight Chia Porridge
  • Multi-Grain Breakfast Bowl
  • Tofu Scramble from our sponsor A Journey with Tiffany
  • Breakfast Quinoa
  • New Oatmeal Recipe coming this week!

Lunch

Plan ahead to avoid making poor food choices out of desperation.

  • Enchilada Soup and Salad
  • Taco Salad
  • Baked Potatoes with Steamed Veggies
  • Bean and Grain Bowl
  • Baked Sweet Potatoes

Dinner

Make extra at dinner so you can take the leftovers for lunch.

  • Enchilada Soup
  • Lentil Tacos and Mexican Rice
  • Brown Rice and Broccoli Casserole (loaded with extra veggies) in the Crock Pot
  • Portobello Fajitas with Unfried Beans
  • Lentils with Roasted Potatoes and steamed veggies

If you are participating in the challenge I’d love to hear how it’s going!

You can also watch this video where I talk a little about the challenge and answer a few frequently asked questions.

Filed Under: Meal Plan Monday, Meal Plans 2014 Tagged With: 21 Day Plant Based healthy eating challenge, Healthy, Meal Plan Monday, Meal Plans, Menu Plan, Vegan

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