My Plant-Based Family

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

How To

What’s For Breakfast

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In honor of my friend Joye I’m gonna talk about breakfasts. She is transitioning toward plant-based but feels stuck in a rut when it comes to breakfast. The truth is I’m in a little rut myself.

Oatmeal

My go to breakfast is oatmeal. My boys LOVE it! I like it too but I’ve been eating several times a week for months and with the warm weather here it isn’t hitting the spot.

I buy rolled oats or steel-cut oats. Strangely they are more expensive than their over-processed instant counterparts. I highly encourage you to step away from the instant oats, they aren’t doing you any favors. And for the love of kale please don’t buy those little packets of sugary oatmeal evil. They take a perfectly good food, oatmeal and add stuff to it. Instead make your own oatmeal add fruits, nuts, seeds, and a bit of real maple syrup. Sometimes I’ll add banana, strawberries and raw pumpkin seeds and other times I’ll use dried cranberries or raisins. Try this recipe for  Nutty Apple Cinnamon Oatmeal, YUM!

Overnight Oats

A lot of people enjoy the Overnight Oats method of oatmeal. I have not tried this yet but I will. From what I hear Angela at Oh She Glows is the QUEEN of Overnight Oats you can check out her recipe here.

Other Grains

Most other grains can be used just like oatmeal. We have eat Breakfast Quinoa many times. Breakfast Rice is another delicious option. You can use leftover cooked rice or just cook up a fresh batch. I like to cook it a long time so it gets a little mushier than I would prefer for dinner. As it is cooking I’ll stir in cinnamon and almond milk, coconut milk would be good too. My husband likes Breakfast Rice with raisins.

If you are a crock pot user you could mix some grains, water, and fruit together in the evening, cook on low all night, for a delicious breakfast when you wake up.

Bring on the Veggies

Veggie lovers can start their day off with a Breakfast Stir Fry. No special ingredients required just use what ever seasonal veggies are available. For my taste the potato is essential. Leftover veggies work great in this. I like to eat my Breakfast Stir Fry wrapped in a tortilla with a little salsa.

Bread and Pancakes

I love bread for breakfast. Toast is my friend, especially if it is covered in almond butter (peanut butter is my favorite but variety is a good thing). I top it with sliced apples or sliced banana’s most of the time. Since we are switching to gluten-free bread we don’t have it as often. Gluten-free bread is too expensive to eat for every meal. Before going gluten-free Ezekiel bread was my favorite.

I also love pancakes. As a kid I remember going to IHOP and eat so many pancakes I felt sick, only to be hungry again a couple of hours later. After going plant-based we switched to Whole Wheat Pancakes; of course I topped them with nut butter and fruit, just like my toast. As a family our favorite was Blueberry Whole Wheat Pancakes. I use Lindsay’s recipe at the Happy Herbivore you can find it here.

Sadly I have not had the best outcome with making Gluten-free pancakes and I broke down and bought a GF Pancake Mix so we could have them for Father’s Day. Don’t worry I’ll keep trying.

Here’s your chance? What did I forget?

Food Demo

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In less than a month I’ll be hosting my very first Food Demo! I’m so excited. I’ve been wanting to host one for a while but I’ve been crazy busy. I told a (new) friend yesterday that it’s like my calendar threw up. 

I want to host this demonstration so friends can see and taste new plant-based foods without worrying about how much they cost, if they will like them, or if they can cook them. Many items will be gluten-free too!

I haven’t completely decided on the menu; I plan to have some foods already prepared but make some dishes during the demo so that everyone can see how easy they are to prepare. I definitely want to make quinoa, I tried it at a food demo years ago, it sounds so intimidating but it’s easy. I’ll probably already have hummus prepared with lots of veggies. I also plan to have delicious desserts!

Now it is your turn! What do you think I should make? I’m hoping to win over some friends, or at the least help them incorporate healthier meals into their family’s diet. I’d love any suggestions! 

What About the Kids

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When people find out how weird I am that I eat a Plant-Based diet they always ask one (or three) of three questions. 1)What do you eat? 2) Where do you get your_________ (protein, iron, calcium, etc.)? 3) What about your kids?

My kids love the way we eat! Back when I was eating junk my 3 year old loved that too (My one year old hasn’t had a chance to eat junk). When given the chance my 3 year old will ask for “chicken and fries” but after a bite or two he says he doesn’t want them. We usually keep Laura Bars or other gluten-free vegan bars in our vehicle so he don’t have to be in that situation.  

It did take my older son a little while to fully transition just like it did for my husband and I. Before switching his favorite thing to eat way Plain, Organic Yogurt. He ate it everyday! Almost every time we went to the pediatrician (even for well baby visits) they said he had an ear infection. Thankfully my pediatrician would just write us a prescription and tell us to hold onto it just in case. We would usually just take him to the chiropractor and then he would be fine. My 1 year old has never had dairy or an ear infection! 

My boys are fully transitioned now! They usually eat what we eat, when they don’t it is because I don’t want to clean up the mess if we are having something difficult for little hands to hold. When we ate Portobello Burgers a few days ago I diced up the portobello to make it easier. I didn’t give them the grilled onions or peppers because I new they wouldn’t eat them. 

I’ve written before about foods my boys eat when I wrote about raising plant-based kids. Just this morning my 1 year ate a container of blueberries and some toast for breakfast. I buy seasonal produce so I wont be feeding him blueberries when they are expensive. I typically wont let him eat a whole container himself but since they were a little past their prime and needed to be eaten he was a willing participant. 

I love that it is summer time here and fruit and veggies are so inexpensive right now. I’ll be cutting into a honey dew melon and a cantaloupe this afternoon. There is a big bowl of washed grapes and cherries in my refrigerator (I cut them in half because they are a choking hazard, and a few stray strawberries that will find their way into smoothies soon. My kids love fruit! 

If your kids aren’t crazy about fruit like mine try cutting it up and making a fruit salad. You can add So Delicious Coconut Milk Yogurt to the fruit. The kids will feel like they are having dessert. If they are old enough put it in a fancy glass. 

If you know what your kids like you should be able to adapt those things and make them plant-based, or at least take a step in the right direction.

I love my kids so much, I want to protect them from harmful things and that includes food that is harmful. 

Do you have any tips to share for parents trying to switch their kids to a plant-based diet? 

Portobello Burgers and Potato Salad

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When it comes to classic comfort foods with a plant-based twist, few combinations are as satisfying and delicious as Portobello burgers paired with a creamy potato salad. This duo makes for an impressive meal that’s perfect for a summer barbecue, a cozy family dinner, or a casual gathering with friends.

My husband and I used to grill A LOT! In fact, he is known for his grilling abilities in some circles. When we went plant-based we pretty much gave up grilling, until now.

Grilled Portobello Mushroom Burger

Choosing the Perfect Portobello Mushrooms

Portobello mushrooms are the stars of the show when it comes to creating a juicy, flavorful burger without the meat. When selecting Portobello mushrooms, look for ones that are large, firm, and have a smooth, unblemished cap. The gills underneath should be dark and dry, not slimy. Freshness is key to achieving the best texture and flavor.

The secret to a truly mouthwatering Portobello burger lies in the marinade. Because mushrooms are like sponges, they readily absorb the flavors they’re soaked in. Follow my Grilled Portobello Mushroom Burger instructions for the perfect marinade and instructions for finishing the burger.

Simple and Creamy Potato Salad

No Portobello burger is complete without a side of creamy potato salad. This classic dish is a staple at picnics and barbecues for good reason—it’s deliciously comforting and complements the smoky flavors of grilled foods perfectly. Here’s how to elevate your potato salad game.

Start by cutting your potatoes into evenly sized chunks to ensure they cook at the same rate. Boil them in salted water until they’re just tender when pierced with a fork. Overcooking can lead to a mushy salad, so keep a close eye on them. Once cooked, drain and let them cool slightly before mixing them with the dressing.

A classic potato salad dressing is rich and tangy, often made with mayonnaise, mustard, and vinegar. For a plant-based version, vegan mayonnaise works beautifully, providing the same creamy texture without the eggs. Find the full recipe for my Vegan Potato Salad here.

Creamy Vegan Potato Salad

Portobello Burgers and Potato Salad Recipes

The combination of Portobello burgers and potato salad creates a meal that’s both satisfying and balanced. The hearty, umami-rich mushrooms paired with the creamy, tangy potato salad offer a perfect contrast in flavors and textures. This duo is not only delicious but also showcases the versatility and richness of plant-based ingredients.

Serving Suggestions

For a complete meal, consider adding a few extra sides. A simple green salad with a light vinaigrette can provide a refreshing counterpoint to the richness of the burgers and potato salad. Grilled vegetables, like asparagus or corn on the cob, are also excellent additions that can be cooked alongside your Portobello burgers.

Crafting the perfect Grilled Portobello Burgers and Vegan Potato Salad is more than just cooking a meal—it’s about embracing a culinary adventure that celebrates the richness of plant-based ingredients. With the right techniques and a bit of creativity, you can create a delicious, satisfying meal that’s perfect for any occasion.

More Plant Based Dinner Ideas

If you like this dinner idea, you’ll love these plant based recipes too:

Packing a Lunch

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I’ve had a few request recently for meal idea’s that can be packed up and taken to work. My husband takes his breakfast and lunch to work almost every day so I have a little experience with this. He has a pretty sweet set up, a break room with refrigerators, microwaves, and a coffee maker. I know not everyone has the same situation so I’ll offer my suggestions and I’ll encourage my readers to chime in with their ideas as well.

The Sweet Set Up

If you have a kitchen available like my husband there is not a whole lot you can’t do. He usually takes cooked oatmeal (spiced up with cinnamon, raisins, and a touch of agave), Breakfast Quinoa, or a baked sweet potato for breakfast. He also takes 2 to 3 pieces of fruit everyday to eat throughout the day.

For lunch he usually has leftovers from the night before. He is also very fond of Baked Potatoes for lunch. These are not your plain ol’ potatoes, he prefers them with steamed veggies or vegan chili. He is also as happy as a clam to pour whatever else he can find in the fridge. If he were taking a Baked Potato tomorrow he would likely top it with Quinoa Taco Meat, Salsa, or guacamole because that is what we have available. Leftover soups are great for lunches on their own or poured over a potato.

Lunches don’t always center around potatoes. Mexican food makes really kickin lunches the next day. Just mix up whatever you have left, heat it up, and stuff it into a tortilla, or if you have more time eat it with organic tortilla chips.

During winter months or if you work in a cold building soups, chili’s, and casserole’s would be a nice way to warm up during the day.

Brown Baggin’ It

More than likely you’re not actually taking your lunch in a brown bag, not that I’m judging. You can buy an ice pack to use in a reusable, insulated lunch bag or even a small cooler (depending on your situation) fairly inexpensively. This set up can keep your food cold for at least half the day. The key here would be packing food that is good at room temperature or cold.

A few options that come to mind is a Not So Tuna Salad (or Not So Chicken Salad) Sandwich or wrap. This is made with chickpea’s so it is a good source of protein and fiber helping you feel full longer.

I’m also a fan of Veggie Wraps with Jalapeno Hummus (or other flavors), spinach, carrots, and bell peppers. You could add cucumbers, mushrooms, corn, tomatoes, or your favorite veggies. I have these for lunch often because they are easy to throw together. You could even make up a bunch at the beginning of the week, I’d pack the hummus separately to keep things from getting soggy if you were gonna wait a few days.

Big Salads are another option, just fill a big container with your favorite veggies, and store salad dressing and wet veggies in a separate container until lunch time. Some people like cold pasta salads or quinoa salads. These can also be quite filling and full of nutritional goodness. I’m sitting here dreaming of a Black Bean Quinoa Salad with roasted corn, avocado and salsa. A side of hummus and veggies is always a good idea too!

Another option is to make smoothies and freeze them ahead of time so they can slowly thaw throughout the day.

I’ve seen many a Brown Bagger go into convenience stores to heat up lunch. If this is an option for you then you have graduated to the Sweet Set Up category.

Emergency Stash

Sometimes life gets busy and we don’t have time to pack a lunch. For times like these I send McDougall’s Soup Cups, Tasty Bites (read label because they are not all vegan), or a can of Amy’s Soup (again not all vegan).

If you need to eat out you can grab a bean burrito, a meatless Subway meal, or even better a meal for Chipotle. Just don’t eat vegan junk food, you won’t be doing yourself any favors.

On our recent trip to the zoo we packed a lunch of 2 almond butter, gluten free sandwiches and 2 peanut butter wheat bread sandwiches, a few GoGo Squeez applesauce pouches, 2 apples, 2 rice milk boxes (a huge treat), granola bars, raisins, and water. Lunch was a success and super easy, never underestimate the power of a nut butter sandwich.

So do you pack a lunch? If so what do you pack?

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Plant-Based Kids

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Can you raise your kids plant-based eaters? Is it healthy? Will they get all of the nourishment they need to grow strong and healthy? 

YES!

It is your job as parents to make sure they are eating a healthy diet, even if you choose to include meat or dairy. We all get caught in a rut from time to time but what your child eats or doesn’t eat is solely in your hands. 

The Earlier the Better

The younger your kids are when they begin eating healthy the easier it will be. Kids who have never had fast food, candy, or soda will not throw a fit for it. When I was pregnant with my second child I was a fast food queen; my oldest and I would eat fast food burgers, nuggets, or burritos probably 4 times a week. I cringe now when I think about all of the garbage we ate. I don’t dwell on that, nothing can be done, I simply focus on feeding my kids healthy food now.

Starting today is better than starting tomorrow. As a mom I had bought into the “3 a day” dairy campaign. I was so please that my son LOVED plain yogurt, cheese was another favorite snack. As we transitioned to a plant-based diet I would allow my son to occasionally have a cheese stick. He loved it. I don’t buy them or keep them stocked in the house any more. Don’t tell anyone but he had a grilled cheese last week from Sonic. I don’t feel condemned over this. Every other meal that week was healthy and full of life giving nutrients.

Bigger kids maybe harder to convert. Some friends of mine made the plant-based switch this year. They watched “Forks Over Knives”, “Food Matters”, and “Food Inc.” with their kids. The kids want to eat healthy! They are doing it for their health, animals, and the planet. The son (who is probably about 10) said he missed meat and would eat it again but he is eating healthy now. 

Picky Picky

If you’ve read any parenting books you’ve probably heard it takes something like 15 different attempts of feeding your child a particular food for them to like it. If your kid doesn’t like something don’t give up. Their taste change as they change, and I’ve never known a toddler to not change their mind.

I am not a “sneaky chef” but I’m not completely against it either. Some kids don’t like the texture of a particular veggie. If you puree it and add it to another dish they may begin to love the taste, then give the veggie a chance. 

My 3 year old was never a fan of carrots until he saw Mommy eating carrots and hummus. Now he will abandon whatever he is doing and come running for “carrots and dip”. 

PB&J and Beyond

If your kids eat lunch with other kids they are gonna want to eat what their friends have. Ask your kids what kind of food they want. If they are happy with a sandwich, fruit, and a drink then hey it’s not junk and they could do much worse. 

When my(big) kids were in elementary school I made a chart to help them prepare their lunches. The columns were Main Dish, Fruit or Veggie, Snack, Dessert, and Drink. Each column then had foods that were acceptable. Once they got to junior high it wasn’t cook to be seen with a lunch so they would usually take a sandwich and a granola bar. I’m convinced this was still healthier than anything they would have eaten at school. The choices there were pizza, nacho bar, fried fish sandwich, and the like.

Meal Ideas

Here is a partial list of food I feed my kids. 

  • Baked Sweet Potatoes, you can even add cinnamon or a few drops of maple syrup. My boys eat them plain.
  • Baked Potato, my 3  year old always wants ketchup.
  • Almond or Peanut butter sandwiches
  • Apples or bananas dipped in almond butter
  • Almond butter toast
  • Steamed Veggies, my 1 year old does best with these, broccoli, squash, mushrooms, carrots, etc.
  • Pasta with veggies and sauce
  • Beans, my 1 year old loves whole beans, the 3 year old likes them smashed.
  • Rice with veggie and sauce
  • Bean burrito, the 1 year old can’t handle burritos yet but he loves beans.
  • Bean/grain loaf, the 1  year old loves any variation of this.
  • Oatmeal
  • Breakfast Quinoa
  • Bagel Pizza’s, for the 3 year old
  • Pancakes
  • Breakfast Stir Fry
  • Nachos with faux cheese, guacamole, salsa, beans, and taco quinoa!
  • Fresh Fruit, apples, bananas, strawberries, pineapples, mangoi
  • Frozen fruit, my 1 year old LOVES frozen blueberries, especially when teething.
  • Smoothies, you can add kale, spinach, or a host of other healthy foods.

This is only a partial list, please add your favorite Plant-Based kids meals (or snacks) in the comments. 

Tips

When in doubt add a dip. Hummus, Unfried Beans, salsa, guacamole, nut butter, faux cheese sauce, ketchup or even a non-dairy yogurt can make a difference. Give it a fun and special name like Hippo Hummus. 

If a dip is not fitting add a sauce. Last night we had gluten free noodles and steamed veggies (squash, tomatoes, carrots, broccoli, onions, mushrooms and spinach). I knew the 1 year old would eat it but the 3 year old and my husband would need a sauce to be completely won over. As usual I didn’t measure but mixed about 1 cup of veggie broth, less than 1 tbsp of nutritional yeast,  less than 1 tbsp of rice flour, a few shakes of garlic powder, onion powder and black pepper and a squirt of Braggs Amino’s. I stirred the mixture on medium heat until it thickened then poured it over the veggies and noodles. It was very taste. Everyone except the 3 year old had seconds. 

Do you have a tip to share? Please do so in the comments!

A quick note, I am not a doctor and I have never played one on TV. My opinions are just that, opinions based on my experience, research and the teaching I’ve received. I’m happy to answer questions or give advice just know that I am not an expert.