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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 Plan Monday

The Cheapest Plant-Based Meal Plan Ever

October 21, 2013 by Holly Yzquierdo 12 Comments

The Cheapest Plant-Based Meal Plan Ever

The Cheapest Plant-Based Meal Plan Ever

Is it too expensive to eat a Plant-Based Diet? This Meal Plan will show you exactly how cheap a Plant-Based Diet can be.

This isn’t the healthiest Meal Plan I’ve ever created; but it is a nutritious Meal Plan for those lean times when you really have to watch your budget.

I’ll assume you have some spices and other pantry staples. This Meal Plan will feed a family of 4 for less than $55 a week. Food prices vary by area but these meals use ingredients that are generally inexpensive, seasonal (for Fall) and available in most places. If someone in your family has food allergies you may need to make a few substitutions. For example, if you can’t tolerate gluten I recommend you skip the bread, pancakes and oats since the specialty (gluten-free) versions will cost more.  I have had good experiences with a gluten-free pancake mix from Walmart called Maple Grove Farms Pancake and Waffle Mix.

The Cheapest Plant-Based Meal Plan

Breakfast

If you have a wheat allergy I recommend you remove the oatmeal and pancakes from the Meal Plan and replace them with Baked Potatoes and Veggie Breakfast Stir-Frys.

  • Oatmeal with Apples
  • Oatmeal with Peanut Butter and Sliced Bananas
  • Overnight Oats
  • Breakfast Rice with Diced Apples
  • Pancakes
  • Pancakes with Peanut Butter and Bananas
  • Pancakes with Baked Apples

Lunch

Cook extra for dinner each evening so you have enough leftovers for lunch. Eating out for lunch is a big budget buster.

  • Bean and Grain Bowl
  • Baked Potatoes with Leftover Chili
  • Potato Soup with a side salad
  • Peanut Butter and Banana Sandwiches
  • Taco Salad
  • Bean and Rice Burritos or Bowls

Snacks

Stick with fresh fruit and veggies, processed foods are expensive. If you need a snack that is a little more filling try leftover soup or baked potato.

  • Carrot Sticks
  • Apple Slices and Peanut Butter
  • Orange Slices
  • Bake Potatoes

Dinner

These dinners are perfect for cool Fall weather. If you are missing an ingredient just substitute something else.

  • Slow Cooker Potato Soup OR Potato and Broccoli Soup
  • Veggie Pasta OR Pizza Pasta using available veggies with Salad
  • Chili 
  • Stir Fry using rice carrots, broccoli, squash, onions, peppers and any other veggies on hand
  • Mexican Casserole or the slow cooker version
  • Rice, Lentil and Veggie Soup using carrots, broccoli, potatoes, squash and onions

Here is the Free Printable Shopping List for The Cheapest Plant-Base Meal Plan Ever (Fall Edition). You may spend less than $55 if you already have some items available. I even included what I consider to be luxury items like tortillas and bread, if you omit them you could spend less than $50. I looked at store advertisements and asked around to determine prices. If something on the list is expensive fresh consider buying the frozen version. I also have some duplicate items like “frozen veggies” just to make sure you have enough available. If your family dislikes something on the list just omit it and work around it. We don’t eat a lot of oranges at our house but they are fairly inexpensive in our area now so I included them.

 

Filed Under: Meal Plan Monday, Uncategorized Tagged With: Cheap Meal Plan, Frugal, Meal Plan Monday, Plant Based Diet, Unprocessed, Vegan

Meal Plan Monday: Loads of Beans

October 14, 2013 by Holly Yzquierdo 6 Comments

mealplan10-14-13

Do you ever get over run with leftovers? We do! We have a lot of leftover beans from last weeks Healthy Cravings. By the way, if you are in the Mesa/Gilbert/Phoenix you should be coming to Healthy Cravings!

The first few days of the Meal Plan will focus on using up the leftover beans and leftover veggies. We didn’t even do a real grocery shop this weekend. I want to work towards an empty refrigerator this week.

Plant-Based Meal Plan

Breakfast

We have been relying on cereal quite a bit lately but I will not succumb to guilt. Cereal may not be the best choice but it can work for a decent breakfast. 

  • Gluten-Free Oatmeal with Baked Cinnamon Apples
  • Breakfast Quinoa (we have a lot of leftover quinoa too)
  • Apple Cinnamon Raisin Breakfast Rice
  • Toast with sunbutter and fruit
  • Cereal with fruit

Lunch

I love eating leftovers for lunch because I don’t like to spend a lot of time cooking lunch. I don’t mind passive cooking like tossing things into a pan or the oven though.

  • Bean and Grain Bowls
  • Taco Potatoes using leftover Lentil Tacos
  • Gluten-Free noodles with red sauce (I like Ancient Harvest GF Pasta) and a side salad
  • Sunbutter sandwiches (of course I have a 2 and 4 year old)
  • Veggie Sandwich for me! I’m loving Eat Well Enjoy Life Hummus (it isn’t made with chickpeas)

Snacks

We stick to fruit and veggies for most snacks. It helps us make good choices and lower our grocery budget since we eat seasonal produce. Occasionally I’ll make something special, especially when I’m trying new recipes.

  • Sliced apples and bananas with sunbutter
  • Dry Roasted Edamame from Seapoint Farms
  • Eat Well Enjoy Life Hummus with raw bell pepper slices, cucumber slices and carrot sticks
  • Smoothies
  • Gluten-Free Pumpkin Muffins

Dinner

As mentioned before we have a lot of beans that are already cooked; pinto beans, Unfried Black Beans, lentil and chickpeas. Since these are all cooked it will save me a lot of cooking time this week. I may put some of them in the freezer if it looks like we wont use them in time.

  • Tostadas with Mexican Rice and maybe a small Taco Salad on the side
  • Chickpea Quinoa Stir Fry
  • Vegan Chili (this recipe can use several different types of beans to clear out odds and ends.
  • BBQ Chickpea Salad
  • Slow Cooker Potato Soup

We have a lot going on this week so I fully expect us to be eating out as well. I’m hoping to avoid running to the store so I’ll swap out ingredients and work with what I have.

Do you use these Meal Plans for inspiration? I’d love to hear what you think!

Filed Under: Meal Plan Monday Tagged With: Beans, Frugal, gluten free, Meal Plan Monday, Plant Based Diet, Vegan

Meal Plan Monday Plus a Few Local Events

October 7, 2013 by Holly Yzquierdo 5 Comments

Meal Plan Monday

Meal Plan Monday

How do I confront a busy week? With a Plant-Based Meal Plan of course!

Events

A few upcoming events include a side walk fair at Keystone Natural Family Medicine! I’ll be a vendor so if you are in the area please stop by between 9 and noon on Wednesday, October 9th. They are having some great specials too including a Food Sensitivity Panel and Instant Cholesterol Checks. We LOVE our doctor.

Thursday is Healthy Cravings. If you are new here Healthy Cravings is a once a month meeting I host to show people how easy, inexpensive and delicious a Plant-Based Diet can be. This month is all about BEANS! If you are in the area and want more information email me.

Saturday my husband and I have the privilege to team up with Danny Collier of Simplicity Fitness and teach a cooking class for individuals going through a 21 Day Clean Eating Cleanse. The recipe will also be featured on the menu at Red Mountain Ranch Country Club.

To make things a little easier each week I choose a one to two things that will be the cornerstone of the Meal Plan. This week it is definitely Quinoa with some reoccurring chickpeas, noodles and broccoli as well. The quinoa, chickpeas and noodles are ready for anything I can dream up.

Meal Plan

Breakfast

I just received my bulk order of Gluten-Free Oats so there will be a lot of oatmeal this week.

  • Apple Cinnamon Oatmeal
  • Peachy Keen Oatmeal
  • Breakfast Quinoa
  • Cereal and fruit
  • Toast with sun butter and fruit

Lunch

With such a busy week I’ll eat a lot of sandwiches and wraps this week plus a few easy meals. My kids always love Breakfast Quinoa for lunch too!

  • Lemony Quinoa and Chickpea Wrap
  • Leftover pasta with leftover veggies OR Quinoa Veggie Salad
  • Leftover Chickpea Noodle Soup with GF noodles
  • Veggie sandwiches with hummus and greens, cucumbers, tomatoes and peppers
  • Sun Butter and sliced apple sandwiches

Snack

My snacks have been a little on the naughty side lately. 🙂

  • Gluten-Free Apple Coffee Cake (Recipe coming soon)
  • Gluten-Free Brownies (another new recipe)
  • Grapes
  • Veggies and hummus
  • Apples, GF Pretzels and Sun Butter

 Dinner

Most of my dinners for the week are already cooked and waiting for me. 🙂

  • Chickpea Noodle Soup using GF noodles
  • Black Bean, Rice and Green Chili Soup similar to Green Chili, Cilantro and Lime Soup
  • Lentil and Quinoa Tacos with Mexican Rice
  • GF Noodles topped with Happy Herbivore Alfredo Sauce with Steamed Broccoli and Salad
  • Baked Potatoes with Steam Broccoli

I’ll be making some desserts for the side walk fair also!

Since Thursday’s Healthy Cravings is all about beans I’m sure a few of these meals will be side lined for more bean-centric meals. I didn’t plan for them because I didn’t want to cook beans early in the week then have to cook them again. There may be a Chipotle run or too also. What can I say, it is convenient and delicious.

Filed Under: Meal Plan Monday, Uncategorized Tagged With: gluten free, Meal Plan Monday, Plant Based Diet, Vegan

Meal Plan Monday: Plant-Based Fall Favorites

September 30, 2013 by Holly Yzquierdo 6 Comments

Did you know that you can eat delicious, hearty comfort foods on a plant-based diet? Today’s Meal Plan will share our favorite breakfast, lunch and dinner ideas for crisp fall weather.

This Meal Plan is more recipe intensive that others so feel free to pick and choose which recipes work best for your family and double them so you aren’t cooking something new for each meal.

mpm9-30

Meal Plan

Breakfast

I love a warm breakfast, especially on chilly mornings.

  • Savory Breakfast Muffins (whole wheat or gluten-free versions available)
  • Pumpkin Spice Oatmeal (yes, I had to go there)
  • Nutty Apple Cinnamon Oatmeal
  • Cinnamon Apple Raisin Breakfast Rice
  • Breakfast Tacos

Lunch

We often have leftovers but I try to incorporate lots of leafy greens and raw veggies at lunch. Sometimes a soup and salad combo does the best job at hitting the spot.

  • Fiesta Mac (I’m still tweaking this recipe)
  • Baked Potatoes topped with Vegan Chili
  • Roasted Tomato and Rice Soup with a salad and Spicy Tomato Dressing
  • Green Chili, Cilantro, Lime Soup (made in the slow cooker)
  • Minestrone Soup and Veggie Sandwich

Snack

I tend to focus on fruit and veggies for snack but I also like to include muffins and breads for my kids. We will have snacks in the morning and afternoon.

  • Raw Veggies with hummus
  • Sliced Fruit with sunbutter
  • Pumpkin Bread (Whole Wheat) or Pumpkin Muffins (Gluten-free)
  • Apple Muffins (Gluten-free)

Dinner

Usually I’ll make double recipes to use for leftover lunches. When I have leftover soup I like to freeze it in small containers perfect for an individual lunch; the same goes for beans, grains and mashed potatoes.

  • Taco Soup OR Enchilada Soup
  • Portobello Steaks using the Mushroom Marinade, Dirty Mashed Potatoes and steamed broccoli
  • Nachos!!! I use Lentil-Quinoa Taco Mix, Faux Cheese Sauce, salsa and guacamole
  • Minestrone Soup 
  • Pizza Pasta, Steamed Veggies and a side salad

Hot Apple Crisp sounds like the perfect dessert for fall weather but it’s hard to resist Pumpkin Cake! If you need more Plant-Based Recipe ideas check out the Recipe Page or the Meal Plan Page!

Filed Under: Meal Plan Monday, Uncategorized Tagged With: Comfort Foods, Fall Favorites, gluten free, Meal Plan Monday, Plant Based Diet, Vegan

Meal Plan Monday: Cooking All Day

September 23, 2013 by Holly Yzquierdo Leave a Comment

mealplanmondaysept

This week I’ll be traveling to Miami to participate in a “cook off” at the Pritikin Longevity Center. If you remember back a few weeks I was in a recipe contest, the top two bloggers won the trip.

To prepare for my time away I’ll be doing all of our cooking (for the whole week) tomorrow. Ekk! It will be a busy day. Today I’ll do some prep so everything is ready. The Black Beans are simmering away right now.

Meal Plan

Breakfast

Since it is a busy week I’ll keep things simple by relying on easy breakfasts.

  • Toast with Sunbutter and slice apples
  • Summer Berry Breakfast Quinoa
  • Cinnamon Apple Raisin Breakfast Rice (My kids LOVE this)
  • Cereal (puffed rice, millet and corn with lots of fruit)
  • Smoothies and frozen GF waffles (I’ll let my husband use these while I’m gone although he normally feeds them healthier than I do)

Lunch

Since I’m already cooking a lot to prepare for my trip lunch will be super simple meals and leftovers.

  • Veggie Sandwiches
  • Sunbutter Sandwiches
  • Leftover Pasta with salad and/or raw veggies
  • Taco Potatoes with fresh salsa and a side salad or bowl of beans
  • Leftover Veggie Burgers with Baked Potatoes and salad
  • Veggie Stuffed Pitas in a GF wrap

Snacks

Any guesses? Yes, super simple fruit and veggies.

  • Raw Veggies like carrots, broccoli, bell peppers, cucumbers, etc with hummus
  • Fresh fruit like apples, oranges, blueberries, peaches, plums and grapes
  • Popcorn
  • Sunbutter Bars
  • Gluten-Free Pumpkin Muffins (with Chocolate Chips)

Dinner

I’ll cook large portions of dinner so it can be used as leftovers for easy lunches.

  • Corn Chowder with a garden salad and Sweet & Tangy Oil-Free Dressing
  • Taco Salad using Quinoa Tacos and Fresh Black Bean Salsa
  • Black Bean-Quinoa Veggie Burgers with roasted potatoes or Potato Salad and burger fixings
  • Italian Bake and a garden salad with  Sweet & Tangy Oil-Free Dressing
  • The Crock Pot Version of the Mexican Rice and Bean Casserole

Do you cook all of your food in one day? Although it makes for a busy day I love the free time I have the rest of the week.

What is your favorite quick meal?

Filed Under: Meal Plan Monday, Uncategorized Tagged With: Meal Plan Monday, Plant Based Diet, Vegan

Meal Plan Monday: A Few New Things

September 16, 2013 by Holly Yzquierdo 11 Comments

Do you regularly try new things? I have been lately although not necessarily relating to food.

Last Thursday I spoke to a group of 30 or so about our journey as a plant-based family and demonstrated making one of the most popular recipes on this site, Easy Mexican Rice and Bean Casserole.

Later that evening we hosted the first Healthy Cravings group of the semester at our home. We had a great turn out with 14 people (which is pretty much the limit on my dining room).

Saturday I was able to speak to another group and demonstrate a new recipe for Lentil Quinoa Veggie Salad. This group was a part of a 21 Day Clean Eating Cleanse with Simplicity Fitness.

Remember that recipe contest I was involved in about a month ago (where I shamelessly begged for your votes). Well the top 2 people won a trip and I’ll be heading to Miami in less than two weeks to compete in a cookoff at Pritikin Longevity Center & Spa!  Woot Woot!

So life is good; although I did reach for some almond milk ice cream earlier in a weak moment but put it away and had carrots and hummus instead.

mpm916

Meal Plan

Breakfast

I often cook breakfast’s late morning or in the evening for a quick reheat the next day.

  • Cinnamon Apple Raisin Breakfast Rice
  • Savory Breakfast Muffins
  • Baked Sweet Potatoes
  • Fruit & Sunbutter Wraps (on GF tortillas)
  • Gluten-Free pancakes with fruit (If you have a favorite GF and nut free pancake recipe please share in the comments!)

Lunch

I like a lunch that is quick or at least a quick prep time. I’ll often throw leftover veggies together for a soup or boil some noodles for my kids.

  • Chickpea Noodle Soup
  • Baked Potatoes with Steamed Broccoli
  • Veggie (& hummus) Sandwiches or Sunbutter and fruit sandwiches (GF bread)
  • Lentil Quinoa Veggie Salad (guest posted at Simplicity Fitness)
  • SW Barbecue Lentil Wrap (New Recipe Coming Soon)

Snacks

We usually have raw fruit or veggies for snack and something to dip them in. Even when your tempted to reach for the non-dairy ice cream you’ll be happy you opted for the apple.

  • Cucumber, carrot sticks and bell peppers with roasted red pepper hummus
  • fruit (apples, bananas, peaches, pears, grapes, and plums)
  • I have a new snack bar recipe debuting soon!
  • popcorn

Dinner

Last week I adapted a family favorite to a crock pot version I hope to do the same this week as well as experiment with a few new recipes.

  • Broccoli and Mushroom Stir Fry
  • Lentil and Potato Burritos
  • SW Barbecue Lentil Salad (New Recipe Coming Soon)
  • Broccoli and Brown Rice Casserole (I’ll be adapting this to a low sodium recipe)
  • Pinto Beans and Gluten-Free Corn Bread

 Have you tried anything new lately? Was it a good or a bad experience?

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

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