Feeding My Family a Whole Food, Plant-Based Diet, On a Budget
The recipes in this meal plan have 3 things in common. They are plant-based, gluten-free and very easy to make. This week I need easy!
Speaking of easy, this last weekend I sent out my newsletter with some great shopping tips. If you missed them sign up today so you don’t miss the next tips!
Meal Planning is a lot easier when you realize you don’t have to plan 21 different meals. I like to have 4-5 different options for breakfast, lunch and dinner but often I’ll skip a meal and have leftovers. I plan at least four different recipes for each meal for your benefit so you see more options.
I’m happy having the same thing for breakfast and lunch day in and day out. As long as it’s good.
When you are planning plant-based meals you have to take the shelf life of your produce into account. For example I usually plan meals with mushrooms for the beginning of the week because they may not be as good after 5 days. Potatoes on the other hand will still be fine at the end of the week.
Eating healthy after a holiday is difficult. If you were surrounded by unhealthy foods and indulged, it can be really hard to get back on track-
But that is exactly what you have to do.
I believe having a meal plan makes it a lot easier to maintain and get back in a healthy eating routine.
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(After the meal plan I have a weekend recap! Don’t miss it!)
Spring is finally here! While the temps have been lovely in Arizona for a few month’s it’s nice to know it is official. I even planted some veggies in my garden after taking a year off. I can’t wait to start working fresh tomatoes into my plant-based meal plan.
I’ve got plans to plant more soon.
It’s spring break this week which means my kids are going to be eating at home more than usual.
If you follow me on Instagram you saw our Costco haul. We did our regular grocery shopping too. This week we have fresh pineapple, cantaloupe, honeydew melon and strawberries to be excited about.
I bought store-bought hummus as a time saver. I’m hoping this will make snacks easier. I’ll cut up some raw veggies for easy snacks.
Most of the time I’m focused on how to save time and cook less but I’m trying to rethink things. I want to spend more time cooking. Why? Because when I’m focused on eating healthy it usually requires that I spend a little more time in the kitchen.
My husband is on board and is taking on some of the cooking. He already made a huge batch of Minestrone Soup we will enjoy this week.
Don’t get me wrong. I’m not going to spend hours in the kitchen every day. I work full-time and do freelance in the nights and weekends. I’ll still use my Instant Pot for quick meals but my focus will be on nutritious food, not quick food.
What do you eat? I get emails from people asking what to eat on a plant-based diet, let me tell you, there is a lot of variety. Maybe nuance is the better word.
Typically people who eat a whole food plant-based diet avoid meat and dairy but that just tells me what they aren’t eating, not what they are eating.
It is easier to say what we don’t eat.
There are people who high carbs, low carbs, no carbs. Others who are grain-free, or legume-free or nightshade-free. There are also food allergies, intolerances and other restrictions. The list goes on.
What to eat or not eat is a personal choice. I rarely offer opinions unless I’m specifically asked and even then I’ll usually evade the question. I don’t even try to talk people into going plant-based but once they decide for themselves I’m there to coach them along.
I regularly post meal plans so you can see what I eat, or at least what I plan to eat but what do you eat? Inquiring minds want to know!
