Another week, another plant-based meal plan! Following a meal plan decreases meal time stress because I know that I’m going to eat and have all the ingredients!
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If you get my weekly plant-based tips email, you know I started sending them again last weekend. I have received so many responses! I want to thank all of you for your love and support! I’ve still got some emails left to respond to but I’m working on it! If you didn’t get the email, you can sign up and you will start getting them next Saturday.
Yesterday I went to a local farmers market and bought a bunch of organic spinach and lettuce! I’m determined to enjoy every leaf and not let any go to waste. I’ll incorporate plenty of salads in the meal plan this week. Soup and Salad meals are a great way to do it!
I’m also working on eating through my pantry storage. I have so many beans, grains, pasta, etc. that I really need to use.
Plant-Based Meal Plan
Breakfast: Overnight Oats
Lunch: Big Salad
Breakfast: Instant Pot Oatmeal
Lunch: Leftover Soup and Salad
Dinner: Instant Pot Mexican Casserole
Breakfast: Blueberry Muffins
Lunch: Burritos with leftover Mexican Casserole inside
Dinner: One Pot Broccoli and Rice (My husband requests this every week!)
Breakfast: Smoothies and leftover muffins
Lunch: Veggie Sandwich
Breakfast: Toast with peanut butter and fruit
Dinner: Broccoli Potato Soup in the Instant Pot and side salad
A reader requested plant-based snacks too. We typically stick to easy stuff for snacks like fresh fruit, veggies and hummus and popcorn.
- Freshly cut melon
- Apple slices with peanut butter (add a piece of toast if you are really hungry)
- Popcorn (I make it in this)
- Carrots and hummus
- Muffins or Banana Bread
What are you eating this week?