Meal Plans 2017

Plant-Based Meal Plan

November 18, 2019 by Holly Leave a Comment

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!

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!

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!

November 13, 2017 Plant-Based Meal Plan

November 13, 2017 by Holly Leave a Comment

It’s been a while since I shared a new plant-based meal plan but today’s will be worth the wait. It will be full of our plant-based favorites and easy recipes that are perfect for busy days.

I’ve been trying to find a balance between making some foods ahead and relying on super simple meals. I love using real, fresh ingredients but I always have a backup plan when the days get away from me. For us, that looks like frozen gluten-free waffles when I don’t have time to make oatmeal, a box of gluten-free pasta I can toss with frozen veggies or sauce when I don’t have time to prepare fresh veggies.

I always love using fresh veggies though. I recently updated an old recipe using all fresh farmers market veggies and it tasted so good! Even the leftovers were better!

This page has affiliate links.

Plant-Based Meal Plan

Monday

Instant Pot Apple Oatmeal

Bean Burritos

Chickpea Noodle Soup

Tuesday

Pumpkin Spice Granola with dried cranberries

Baked Sweet Potatoes

Instant Pot Minestrone Soup (see stove top version here)

Wednesday

Oatmeal or frozen waffles with fruit

Leftover soup

Shepherd’s Pie (new recipe coming soon)

Thursday

Baked Sweet Potatoes (I actually make these in the Instant Pot)

Leftover Shepherd’s Pie

Instant Pot Mexican Casserole (See non-IP here)

Friday

Vegan yogurt and Pumpkin Spice Granola

Mexican Casserole Burritos

Plant-Based Nachos

I like using my Instant Pot as much as possible. It allows me to walk away from the kitchen and come back to a fully cooked meal. If you’ve been wondering about getting an Instant Pot, feel free to reach out and I’ll try to answer all your questions! Until then, check out the 10 reasons I bought an Instant Pot!

If you have family asking what you want for Christmas or your birthday, tell them an Instant Pot!

Before we get to Christmas don’t forget Thanksgiving! My weekly Plant-Based Tips email went out last Saturday with tips for Thanksgiving! If you need more help, be sure to grab my Holiday Meal Plan and Cookbook from Amazon or as a PDF.

Eat Within Your Means Meal Plan

October 30, 2017 by Holly Leave a Comment

Eating healthy and on a budget takes effort; it won’t happen by accident. I try to stick to basic ingredients and use them in different ways to make our budget stretch further.

I met another blogger who shared my passion for creating budget-friendly recipes the whole family would enjoy. Beth from Eat Within Your Means also knows a thing or two about meal planning. When she unveiled her new Plant-Based Comfort Food Meal Plan, I asked if I could share it with you! She said YES!

This page contains affiliate links.

This meal plan is My Plant-Based Family APPROVED!

The Plant-Based Comfort Food Meal Plan is perfect for this time of year! It features five comforting meals that your family will love! Yes, even the pickiest in your family!

What’s in the Meal Plan?

Your meal plan has:

Vegetable Bolognese with Protein-Packed Marinara Sauce
Easy Vegan Taquitos with Guacamole
Veggie Meatloaf Cups with Protein-Packed Mashed Potatoes
Vegan Mac & Cheese
Pizza Night with salad

Easy Ingredients and Instructions

Part of what makes this meal plan so easy is that the shopping list is organized for easy shopping. Or in our case, easy online ordering; we order a lot of our groceries online then go pick them up.

I love that Beth uses regular ingredients in this meal plan. She also lays out exactly what to do!

You get step-by-step instructions to prep and cook five dinners. The prep work takes place on a prep day so the meals come together quickly each night. If you can follow a recipe and follow directions you can do this!

Beth went a step further and gives you two options for the meal plan. The first option gives you everything you need to follow this meal plan in a printer-friendly PDF and mobile-friendly format.

The second option also gives you video for a few dollars more!

I don’t know about you but I’m most excited about the Taquitos!

A few last notes

This meal plan is designed for a family of four (two adults and two children). Beth estimates it will cost an average of $12 per meal but that will depend on what you already have and prices in your area.

You will need a food processor to make the meals in this meal plan. I’ve had this one for over 5 years and love it!

If you try Beth’s Plant-Based Comfort Food Meal Plan, let me know! I think it’s perfect for families who are new to plant-based eating or who just want a little more guidance while they try new recipes. I’d love to hear your thoughts!

Get your Plant-Based Comfort Foods Meal Plan as a PDF and mobile-friendly format HERE!

Or get the PDF, mobile-friendly format and video HERE!

September 25, 2017 Plant-Based Meal Plan

September 25, 2017 by Holly Leave a Comment

Soups, coffee with banana bread, pumpkin granola…these are all signs of cooler days. This week’s plant-based meal plan is embracing the slightly cooler temperatures and my cravings for fresh baked goods!

Last week I shared my recipe for Pumpkin Granola and I’ve been snacking on it ever since. It’s fueled a new pecan addiction. I never really liked pecans until I made this granola. Too bad too because growing up, I always had access to pecan trees. I plan to add pecans to other favorites like my Banana Bread!

This page contains affiliate links.

Fall also has me thinking about Thanksgiving! It’s still a while away for me but my friends in Canada will be celebrating soon! If you are already looking ahead to holiday planning, take a look at my Plant-Based Holiday Meal Plan! It was designed with all my Thanksgiving favorites!

Plant-Based Meal Plan

This weeks meal plan is all about comfort foods! Don’t worry, comfort foods don’t have to be unhealthy! I think you’ll love this week’s collection of soups, casseroles and baked goods!

Monday

Breakfast Cookies with fresh fruit

leftover Taco Soup

Chickpea Noodle Soup and freshly baked bread (I use the Artisan Bread in 5 Minutes a Day method, there is a gluten-free version of the book too)

Tuesday

Pumpkin Granola topped oatmeal

Soup and salad with Cilantro Jalapeno Hummus

Tofu and Stir Fried Brown Rice

Wednesday

Instant Pot Oatmeal with diced apples or fresh blueberries

Baked Potatoes

Instant Pot Mexican Casserole

Thursday

Blueberry Muffins or Banana Bread with added pecans

leftover casserole

Potato Broccoli Soup

Friday

Oatmeal with dried cranberries (and pecans)

Soup and baked potato

Enchilada Casserole

Moment of truth! What are your favorite fall flavors? I’ve been thinking of sharing more pumpkin recipes but don’t want to miss other fall favorites!

September 18, 2017 Plant-Based Meal Plan

September 18, 2017 by Holly 3 Comments

Are you happy that it’s almost fall! No matter the temperature, once pumpkin spice takes over it’s time to give up on any ideas that summer is hanging on.

I don’t mind fall, that means Thanksgiving, spiced apple cider, and all my favorite soups are on their way! Also, apples get really inexpensive so you can buy all you want. That means apple oatmeal, apple bread, applesauce and more!

When it’s fall, practically all my food is eaten out of a warm bowl! I love cradling a warm bowl of soup in my hands and enjoying every last bite, then going to scoop at least one more cup! If you also love soup make sure you try my Dry Veggie Broth Mix this year! Don’t let apprehension of making something new and different, keep you from missing out on this game changer.

Plant-Based Meal Plan

Monday

Apple Cinnamon Oatmeal

Leftover Soup and Salad

Green Chili, Cilantro, and Lime Soup

Tuesday

Toast with peanut butter (or alternative) and fresh fruit

Big salad and baked potato

Broccoli and Tofu Teriyaki and Oil-Free Stir Fry Rice

Wednesday

Apple Muffins and fruit

Chickpea Noodle Soup

Brown Rice and Broccoli Casserole in the Crock Pot

Thursday

Instant Pot Oatmeal

Leftovers

Quinoa and Lentil Salad (I also make this with rice instead of quinoa)

Friday

Breakfast Hash and fruit

Soup and Salad

Busy Night Pasta

Over the weekend, I sent out my weekly email with Plant-Based tips! It was all about fall but I have more fall tips coming. I’ll also share about how we do Thanksgiving while being plant-based!

If you haven’t signed up to get this weekly email you can do so today. It’s a great way to get weekly plant-based encouragement delivered directly to your inbox. Most of the emails contain practical tips but it’s always great information that I think will help you on your plant-based journey!

Do you have favorite fall recipes? I’d love to hear your favorites!

September 11, 2017 Plant-Based Meal Plan

September 11, 2017 by Holly 3 Comments

The crazier the week, the easier the meals need to be. When I think about simple meals, I think about basic plant-based staples like beans, potatoes, oats, and pasta. We usually have a good supply of veggies and a well-stocked pantry. Even when we keep it simple, it’s not boring.

This page contains affiliate links.

My kids request oatmeal almost every morning. Some days I’ll make something different but they still ask for oatmeal. It’s easy and healthy so I make it for them. They each like different toppings so I cook it plain and add different fruit to each bowl. If our evening’s busier than we expect, we will have something like spaghetti, Pad Thai, baked potatoes, or beans! Remember, you don’t have to have a meal with a dozen ingredients. Keep it simple!

Plant-Based Meal Plan

Monday

Oatmeal with chia seeds and diced apples

Refried Beans and leftover Tofu Scramble

Baked Potatoes made in the Instant Pot and tomato cucumber salad

Tuesday

Overnight Oatmeal

Leftover baked potatoes

Veggie Burgers and potatoes in the Air Fryer

Wednesday

Instant Pot Oatmeal with blueberries and diced apples

Broccoli Potato Soup

Spaghetti with red sauce and side salad with Creamy Italian Salad Dressing

Thursday

Breakfast Hash and Banana Bread

Leftover Soup and Salad

Instant Pot Minestrone Soup

Friday

Banana Nut Oatmeal

Leftovers

Broccoli and Mushroom Stir Fry

This week, I’ll use some of the tips I shared in last weekends newsletter to stretch leftovers instead of cooking a new meal. You can sign up to get my weekly email that is always full of plant-based tips!

Meal Plans 2017

Plant-Based Meal Plan