Our weekly grocery shopping and meal prep is done and our plant-based meal plan is ready for the week. When we take some time to plan and prep what we want to eat, it makes our week go so much smoother. 

This week we only have 4 appointments, I know it sounds like a lot but it’s not much for us. Hopefully everything goes smooth but it if doesn’t, I know we have some meals prepped, and plenty of fruit and veggies to get us through the week. 

This page contains affiliate links. If you use a link I may make a small commission at no extra cost to you.

Plant-Based Meal Plan

Over the weekend we cooked a big pot of soup. We made my Hearty Veggie Soup with a few changes. I had zucchini leftover from testing some new recipes and used it. It was a great addition to the soup. I didn’t have petite diced tomatoes so I used fresh tomatoes. That changed up the flavor quite a bit. 

We also cooked a big pot of black beans in the Instant Pot. We will use these in several recipes instead of using canned beans. It’s pretty easy to make a big pot to use throughout the week. 

Plant-Based Breakfast

We are all over the place with breakfast these days. One of our son’s has been enjoying our version of Rip’s Big Bowl. Our youngest usually only wants fruit for breakfast. I’ve been on a big Instant Pot Oatmeal kick. My husband has been enjoying Sweet Potatoes we batch cook in our Instant Pot. 

Plant-Based Lunch

Now that I’m recovered from being sick, I’m back to my Big Salads for lunch. I’ll also be eating the Hearty Veggie Soup we made this weekend. I have two portions stored for my husband to take to work, and the rest in a big container for who ever comes first. 

We also have black beans and Mexican Rice. I’ll eat these together in a Burrito Bowl and also in Taco Salad style meals. 

Plant-Based Dinner

Monday: Vegetable Spaghetti with a green salad and whatever veggies we decide to add in. We love to have pasta for a quick meal. 

Tuesday: Green Chili, Cilantro and Lime Soup is perfect for this week. I bought the best tasting cilantro we’ve ever had. I’m determined to use every bit of it. 

Wednesday: Plant-Based Mediterranean Bowl with Cilantro Jalapeno Hummus. We got some great jalapenos to pair with the cilantro! I’ve been wanting to make a new batch of hummus. I may take photos to share a variation of my classic Mediterranean Bowl. 

Thursday: Sheet pan meal that included potato wedges, veggie burgers and other roasted veggies.

Friday: Pineapple and Tofu Kabobs are a favorite because I love tofu and we have a big pineapple that will be perfect for this. In all honesty, I’ll probably skip the skewers and do it all stir fry style. 

I’m also thinking of making some Banana Bread this week. Our oldest son just got out of the Navy and is staying with us for a little while. Growing up he loved banana bread! I’ve been wanting to make Brownies too but that may be too ambitious.

What are you eating this week? 

We just wrapped up the January Plant-Based Basics class! We had a great group go through the class together and learn how to transition to a plant-based diet. They got weekly lessons, plant-based meal plans and lots of support!

This post contains affiliate links.

That class wrapped up so I’m back to creating weekly meal plans! I’ve been focused on eating as much nutrient rich food as I could. 

Plant-Based Breakfast

I’ve been loving my Instant Pot Steel Cut Oats! My favorite things to add into the oats are a spoonful of peanut butter, a drizzle of maple syrup and banana slices. It’s so good! I’ve been putting it in a thermos on the mornings we have appointments.

The rest of the family loves the oatmeal too. I just found a great deal on organic, gluten-free oats! 

When we aren’t eating oatmeal, the kids like cereal with rice milk and my husband takes baked sweet potatoes.

Plant-Based Lunch

Our dinner leftovers usually turn into lunch but I’ve been making big salads for lunch! Green leaf lettuce, spinach, cucumbers, tomatoes, carrots, onions and whatever else we have. 

We like to make a few recipes over the weekend so we have plenty of healthy lunches available for the week. 

Plant-Based Dinner

Last week I hurt my back and didn’t get to cook as much as I would like. I’m recovered and hoping to have a great week with lots of delicious food.

Monday: Instant Pot Black Beans and Mexican Rice has been a staple for the last month. We can’t get enough. We will eat it on top of a bunch of greens, or chop up a quick batch of Pico de Gallo. 

Tuesday: Hearty Veggie Soup is one of those meals that we can enjoy all week. I prefer letting it simmer on the stove but make it in the Instant Pot when I don’t have time to watch it.

Wednesday: Veggie Burgers and Potato Wedges have been a favorite lately. I have a Veggie Burger recipe we like but we really enjoy Hillary’s Southwest Adzuki Bean Burger’s. We love the flavor and they are easy to put in the oven while the potato wedges are cooking. I’ll be sharing the recipe for the potato wedges soon.

Thursday: Veggie Sandwich or leftovers. We have a busy day on Thursday so I want to keep it quick and easy. 

Friday: We may do something easy like Busy Night Pasta but if we have a bit more energy we may make our own Pizza! Either way, we will have salad and veggies to go along with it. 

What are you eating this week?