Meal Plans

Plant-Based Meal Plan for March 27, 2017

March 27, 2017 by Holly Yzquierdo 3 Comments

Last weekend, I created a lovely meal plan, then I woke up Monday with a stomach bug. I spent the rest of the week not eating from my plan. I was sick for a few days, then my stomach was too sensitive for a few days after that. I’m finally back to normal and plan to eat well this week.

I plan to keep things pretty basic this week. I’m not quite ready for complicated meals. Besides, I find it easier to follow a meal plan if it is “plain” foods.

This week will also wrap up our month long accountability group. You can still join in but we aren’t “officially” doing another challenge yet. I’m working on a few ideas though.

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Plant-Based Meal Plan

Monday

Toast with fresh fruit

Baked Potatoes

“Cheesy” Broccoli and Rice Casserole in the Crock Pot

Tuesday

Instant Pot Oatmeal

Veggies with hummus

Potato Soup in the Crock Pot

Wednesday

Overnight Oats

leftovers

Mexican Rice and Unfried Black Beans

Thursday

Breakfast Rice

Baked Potatoes

Busy Night Pasta

Friday

Strawberry Banana Muffins or Banana Bread

leftovers

Chickpea and Rice Soup

I’m planning a good mix of Crock Pot and Instant Pot recipes this week. I’ve been hearing a lot of good things about Air Fryers. Apparently, you get crispy veggies without using oil. If you’ve used an air fryer let me know what you think and what brand you prefer.

If you need some sweet treats I have a few recommendations! Try these Double Chocolate Donuts (they are made with Brownie Bite mix), No-Bake Bites, or Brownies. Wow, I guess I have chocolate on the brain. Banana Pudding Ice Cream is a great non-chocolate version.

March 20, 2017 Plant-Based Meal Plan

March 20, 2017 by Holly Yzquierdo 1 Comment

Spring is here, well at least in Arizona. The desert is filled with wildflowers and the neighborhoods are filled with citrus blossoms. Our plant-based meal plan tries to take advantage of some of the spring time produce.

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I’ll also be adapting my cooking methods as the temps rise. Soon, it will be way too hot to use the oven. I’ll continue to rely on my Instant Pot, slow cooker and the stove top. What is your favorite way to cook? Leave me a comment so I know what kind of recipes you want.

Plant-Based Meal Plan

Monday

Breakfast Hash with fresh fruit

Soup and salad

Chickpea Quinoa Stir Fry with pineapple or mango

Tuesday

Baked Sweet Potatoes with raisins and almonds

leftover stir fry

Minestrone Soup

Wednesday

Quick Oats in the Instant Pot from Kathy Hester’s new cookbook

leftover Minestrone Soup

Easy Asian Noodles

Thursday

Instant Pot Oatmeal topped with fresh fruit or dried cranberries

Baked Potatoes with green beans and salad with Creamy Italian Salad Dressing

Veggie Burgers with raw veggies and Spinach Artichoke Dip and Cilantro Jalapeno Hummus

Friday

Banana Nut Oatmeal

Leftovers

Quinoa Lentil Tacos and Mexican Rice

If you are joining us in the My Plant-Based Family group be sure to jump in. Even if you aren’t part of the official challenge (we are on day 20) you are welcome to start today!

Another way to get great tips is to sign up for my weekly tips email! Every Saturday morning I send out tips to help you on your plant-based diet. These emails are NOT the same posts on the blog! Don’t miss the weekly tips!

March 13, 2017 Plant-Based Meal Plan

March 13, 2017 by Holly Yzquierdo Leave a Comment

It’s spring break here but we are operating likes it’s business as usual. My husband and I have a busy work week and the kids will be doing a spring break camp. To prepare for the week we spent time on Sunday cooking a couple of dishes for the week. We have our plant-based meal plan ready and lunches packed.

The temperatures are really warming up here in Arizona. It’s been in high 80s lately. Most people will move to a warm weather meal plan but we are still eating lots of soup. I love to pack a ton of veggies into soups so I won’t be giving them up anytime soon.

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Enter the Giveaway

I’ll also choose a winner for Kathy Hester’s latest cookbook, The Ultimate Vegan Cookbook for your Instant Pot! I’ll be making her Vegan Queso later in the week! It’s so good! Hurry and enter now before it’s too late.

Weekly Plant-Based Meal Plan

Monday

Overnight Oats

Taco Soup

Busy Night Pasta

Tuesday

Instant Pot Oatmeal with apples and blueberries

Baked Potatoes, veggies and Cilantro Jalapeno Hummus

Broccoli and Potato Soup

Wednesday

Breakfast Cookies and cantaloupe

Leftover Broccoli and Potato Soup

Tostadas and Mexican Rice

Thursday

Instant Pot Oatmeal with Blueberries and almonds

Baked Potatoes and Steamed Broccoli with Kathy Hester’s Vegan Queso

Taco Salad

Friday

Baked Sweet Potatoes with cinnamon and raisins

Leftover Soup

Chickpea Quinoa Stir Fry

I think I’ll make some extra snacks this week too. My kids are always hungry and I’ll be packing more lunches this week. I’m thinking No Bake Bites, Cinnamon Swirl Banana Bread, Strawberry Banana Muffins, and fruit salad will be nice to have on hand.

Our daily accountability group in the My Plant-Based Family Facebook group is going strong! Feel free to jump in!

What are you eating this week?

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March 6, 2017 Meal Plan

March 6, 2017 by Holly Yzquierdo Leave a Comment

We have a great group of people in the My Plant-Based Family Facebook group who are checking in each day as part of an accountability group. Feel free to join in! Today I’m asking the group to share their meal plan if they have one.

Having a meal plan is a great way to be intentional with what you are buying, cooking and eating. Each week, I share a weekly meal plan. You don’t have to stick to the meal plan exactly but let it inspire you as you plan for the week.

Most of the time, we eat leftovers for lunch. My husband packs breakfast and lunch for work each day. This week that is Breakfast Stir Fry and Oatmeal.

Most days I use my Instant Pot to cook. Most of my Instant Pot recipes include a stove top or oven version so feel free to check out those recipes even if you don’t have an Instant Pot. I use mine more often than I use my stove. Check out 10 Reasons I Love My Instant Pot!

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Plant-Based Meal Plan

Monday

Breakfast Stir Fry (leftovers)

Lentils and Rice

Busy Night Pasta

Tuesday

Instant Pot Oatmeal with blueberries

Leftover Pasta

Nachos with Unfried Beans, Pico de Gallo, and Kathy Hester’s Vegan Queso

Wednesday

Banana Nut Oatmeal (nuts optional)

Veggie Sandwich

Instant Pot Black Beans and Rice

Thursday

Instant Pot Oatmeal with apples

Leftover beans and rice

Chickpea and Rice Soup made in Instant Pot

Friday

Fruit and toast

Leftovers

Chickpea Nuggets, Mashed Potatoes, Brown Gravy and veggies

Don’t forget to follow me on Facebook! I’ve been sharing a ton of food videos from my favorite vegan bloggers!

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February 27, 2017 Plant-Based Meal Plan

February 27, 2017 by Holly Yzquierdo Leave a Comment

This week we transition into March. Some of you may know people who will be eating a little closer to plant-based as they observe Lent. Feel free to forward them this plant-based meal plan or check out this list of 40+ Meatless Recipes for Lent.

With March almost here it’s a great time to refocus on your plant-based efforts. If you need group accountability join the My Plant-Based Family Facebook group! Every so often we will ban together in a collective effort to cheer each other along. The next accountability group begins March 1st.

We recently went on vacation and I took some time off from the blog and creating recipes. I’ve got some great recipes coming up that you won’t want to miss. I’ll also tell you what I think of Kathy Hester’s newest cookbook, (affiliate link) The Ultimate Vegan Cookbook for Your Instant Pot. Here is a hint, you are going to want to get it!

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Plant-Based Meal Plan

This week, the meal plan will focus on simple, whole foods. I’ll do my best to keep it simple. When we have leftovers, I’ll skip cooking.

Monday

Banana Nut Oatmeal

Baked Potato

Bean and Rice Bowl

Tuesday

Breakfast Hash (using leftover baked potatoes, rice, beans, and veggies)

Veggie Sandwich

“Beefy” Lentil and Veggie Soup

Wednesday

Overnight Oats

Leftovers

Chickpea and Rice Soup

Thursday

Fruit and Granola

Leftovers

Unfried Black Beans (oil-free), Cilantro-Lime Quinoa (or rice) and avocado

Friday

Instant Pot Oatmeal (using fresh blueberries)

Simple Veggie Burrito

Lentils, Broccoli Mashed Potatoes, and Carrots

Have you created a meal plan this week? What will you be eating? Any My Plant-Based Family recipes on the menu?

Don’t forget to join the My Plant-Based Family Facebook group for extra accountability! Commit yourself to checking into the group every day and we will help you stay on track!

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February 6, 2017 Plant-Based Meal Plan

February 6, 2017 by Holly Yzquierdo 1 Comment

Do you get overwhelmed trying to figure out what to eat? You’re not alone!

You have to eat, so you might as well spend a little time trying to think about it ahead of time. I post meal plans each week to help give you ideas of what it can look like to eat a plant-based diet.

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Hopefully, when you read through the meal plan you get inspired to make a few recipes or create a meal plan of your own.

Things don’t always go as planned. Often, we will eat leftovers so we can avoid cooking. We like soups in the winter (really most of the year) and they are great for lunch the next day. We will use our Instant Pot as much as possible because it makes cooking and clean-up easier. Most of my Instant Pot recipes have regular, stove top versions too.

If you feel stuck, try something basic like baked potatoes or spaghetti and marinara sauce. Once you have more experience cooking plant-based meals you’ll be able to convert your favorite recipes to healthier versions.