My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Plant Based Diet

Plant-Based Mexican Food Meal Plan

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You may think it is silly of me to have a Mexican Food Meal Plan. You would be right since we eat Mexican food most of the time. It’s just who we are. Our fresh fool supply is also extremely low since we haven’t been to the store in a while but I still have beans and grains along with a few tomatoes and jalapenos so all is well.

By the way, I hope you all had a great Easter! My husband and teen son were both out of town so our weekend wasn’t typical. We are all trying to get back into the swing of things.

Mexican Food Meal Plan

Breakfast

Some of these items don’t quite fit with out Mexican food theme but that is ok. I usually prefer a quick breakfast but I don’t mind combining a few things that are already cooked.

Lunch

You’ll notice most of these recipes use black beans. I cook a large batch to use in multiple recipes to save time.

Dinner

If I have enough leftovers I may not make all of these dishes. I’ll definitely make the first two because they make great leftovers and I can use them in other meals.

I may even try to work in my Taco Muffins!

Does a Mexican Food Meal Plan look like something you can get behind or do you have a different set of favorites? If you’ve tried some of these recipes I’d love to hear which are your favorites!

custom meal plan

Vegan and Gluten-Free Taco Muffins

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I love Tacos! There, I said it. I’m willing to bet that you love tacos too. What I don’t like is the mess my kids make every time they eat them. These Vegan and Gluten-Free Taco Muffins may just be the solution we’ve all be looking for.

If you’ve ever tried my Lentil Tacos then you will see where I’m going with these delicious, hearty muffins. Before you start doubting Taco Muffins let me ask you, have you ever had meat loaf or a faux beanie loaf? Taco Muffins are not that far of a stretch. You can even use a mini loaf or a full loaf pan but I haven’t tried it, yet.

Vegan Taco Muffins

I want to make sure you understand from the beginning that these are savory, taco flavored muffins. My teenage son that I was just being clever and had quite a shock when he took the first bite. I don’t know what he was expecting but he couldn’t stop eating them. My 3 year old devoured most of them over 2 days. I had to cut him off. I got a couple and put one in the freezer to experiment.

taco muffins gluten free and vegan

Taco Muffins (gluten-free and vegan)

Makes 12 muffins

Ingredients

  • 1 cup Brown Rice Flour
  • 1/2 cup Potato Flour
  • 1/2 cup Tapioca Flour
  • 1 tsp xanthum gum
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp each of garlic powder, sea salt, onion powder and cumin
  • 1 1/2 cups unsweetened plant milk
  • 1/2 to 1 cup water
  • 8 oz tomato sauce
  • Lentil Mix (1 1/2 cup cooked lentils; 1 tsp each of garlic powder, sea salt, onion powder; and 1/2 tsp cumin)

Do

  1. Preheat oven to 350° and prepare muffin pan. I spray with a light coat of spray oil.
  2. In a small/medium bowl make Lentil Mix by combining lentils and spices together then set aside.
  3. In a large bowl mix flours, xanthum gum, spices, baking soda and baking powder and mix.
  4. In a separate bowl or large measuring cup mix liquids.
  5. Pour liquids into dry ingredients and stir with a sturdy spoon. Add more liquid as needed. Mine was clumpy so I used a potato masher to help.
  6. Spoon in a small amount of batter into muffin tin, just enough to cover the bottom.
  7. Then dump the Lentil Mix into the remaining batter in the mixing bowl and stir well. Continue filling muffin cups.
  8. Bake for 25 minutes.

Serve these muffins while slightly warm, or straight out of the fridge if you have leftovers. They are equally good the next day and don’t need anything added. These are perfect for lunch boxes or to take to soccer games.

I haven’t tried making wheat versions yet but it’s not my list. I think you could also use a gluten-free flour mix if you don’t have these flours available.

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A Plant-Based Meal Plan using Basic Pantry Staples

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Last week I shared my list of Basic Pantry Staples, as well as Refrigerated Staples, for Plant-Based living. This week I wanted to share an easy Meal Plan that could be made using those staples. Truthfully, most of my Meal Plans can be made with basic pantry staples but this plan will be extra easy.

Meal Plan Monday

Breakfast

We usually opt of easy breakfasts most days but even the longer cooking items on this list can be made ahead and reheated in the mornings.

Lunch

I love having leftovers for lunch. Some days I use leftovers to create a whole new meal. Having basics like potatoes, beans and chopped veggies can bring lunch together quickly.

Dinner

I’m willing to spend more time on dinner but that doesn’t mean I want to spend an hour in the kitchen. Most of these choices can come together quickly, especially if you batch cook beans and grains on the weekend.

This is definitely more food than we would eat in a week. I offer this menu as a guide, pick and choose what you would like to try. I prefer to cook larger portions less often.  Some weeks I eat Baked Potatoes everyday with different toppings. Last week for example, I ate baked potatoes with Steamed Broccoli, Pico de Gallo, Black beans and Pico, Barbecue sauce, well you get the idea.

What does your Meal Plan look like this week? Did you get the Basic Staples for a Plant-Based Diet yet?

Basic Fridge/Freezer Staples for a Plant-Based Diet

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Yesterday I shared my list of Basic Pantry Staples for a Plant-Based Diet. Today I want to share my list of Fridge and Freezer Staples for a Plant-Based Diet. These are staples that need to be kept cold in the refrigerator or freezer with a few exceptions for fresh produce. Making changes to a healthier lifestyle can be difficult. Use this guide to make your journey toward a plant-based diet a little easier.

Fridge and Freezer Staples for a Plant-Based Diet

Fridge and Freezer Staples for a Plant-Based Diet

Freezer 

  • bananas
  • blueberries
  • breads
  • broccoli
  • cherries
  • corn
  • herbs
  • mixed veggies
  • stir fry veggies
  • strawberries
  • whole wheat pastry flour

I also like to freeze leftover soups and baked goods like muffins and breads. If I chop too many veggies I’ll store them in the freezer to use in a quick stir fry or soup.

 Refrigerator

  • applesauce
  • Braggs Liquid Aminos
  • chia seeds
  • coconut milk coffee creamer
  • fat-free balsamic vinaigrette
  • flax seeds
  • jelly (with no added sugar)
  • lemon/lime juice
  • milk (we use rice milk)
  • mustard
  • natural nut butters
  • nutritional yeast
  • dates
  • maple syrup
  • salsa
  • sunflower seed butter

Many of these items are more like add on’s or condiments. I often feel like our fridge is full of things that aren’t really food. Some of these items could be stored in the pantry instead of the fridge but I live in the desert so it is typically hotter here so I store them in the fridge.

Fresh Produce 

  • apples
  • bananas
  • broccoli
  • carrots
  • garlic
  • onions
  • oranges
  • peppers (jalapenos, bell peppers and sweet peppers)
  • potatoes
  • sweet potatoes
  • spinach and other lettuces
  • tomatoes
  • other seasonal produce (cucumbers, pears, peaches, melons, etc.)

These are our basic produce picks. We buy these regularly and at any given time you will find them in our fridge. We try to stick to seasonal produce so you’ll rarely find asparagus in our fridge. We don’t store all of our produce in the fridge. Some things like potatoes and onions are stored in the pantry. Broccoli and spinach are always in the refrigerator. Other items like apples and peppers could be stored at room temperature or refrigerated.

I’m about to make this even easier! Here is a printer-friendly compilation of all my Basic Staples for a Plant-Based Diet! <<Click on the link for a PDF!

What are your top picks for Basic Pantry (and fridge staples)?  I’d love to see how they differ.

For more helpful information about getting started on a plant-based diet check out my ebook, The Plant-Based Diet Starter Guide: How to Cook, Shop and Eat Well.

Plant-Based Diet Ebook

Basic Pantry Staples for a Plant-Based Diet

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When starting a new journey it’s helpful to have a map. I often liken a Plant-Based Diet to a journey because for most of us it is a completely new adventure. I know I was unprepared for all of the changes. I’ve vowed to make it easier for those who come after me.

I wish I could take each of you to the grocery store and point out the best products. Since I can’t do that I think the next best thing is to share this list of Basic Pantry Staples. I almost always have these on hand. Our list has changed over the years do to allergies and intolerance’s but I believe it will give you a good idea of where to get started.

Basic Pantry Staples for a Plant-Based Diet

Basic Pantry Staples

Spices

  • black/white pepper
  • chili powder
  • cinnamon
  • cumin
  • garlic powder
  • onion powder
  • sea salt
  • turmeric

Pantry

  • agave nectar
  • applesauce
  • baking soda & baking powder
  • brown rice
  • canned beans
  • (whole grain) cereal
  • chocolate chips (Enjoy Life Brand is my favorite)
  • cocoa
  • coffee
  • dried beans (pinto, black, chickpea’s, lentils, etc.)
  • dried fruit (raisins, cranberries, etc.)
  • flour (whole wheat and gluten-free)
  • grains
  • (shelf stable) non-dairy milks
  • nutritional yeast
  • nuts/seeds
  • old-fashioned oats
  • pasta
  • pasta sauce
  • quinoa
  • raw sugar
  • red wine vinegar
  • tomato sauce
  • tortillas
  • tortilla chips
  • turbinado sugar
  • vanilla 

This list is based the items we have kept in our pantry over the last few years. Your list may look different depending on your preferences and restrictions. I can make most of my recipes with these ingredients. I did not buy them all at once and I don’t use them all the time but these are my essentials.

Tomorrow I’ll share my list for Basic Staples for the Refrigerator and Freezer.

Does your list of Basic Pantry Staples differ?

To find out more helpful information about getting started on a Plant-Based Diet check out my ebook, The Plant-Based Diet Starter Guide: How to Cook, Shop and Eat Well.

Plant-Based Diet Ebook

Green Chili White Bean Dip

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I’ve been selfishly keeping this Green Chili White Bean Dip to myself. Today is the day I set it free! It’s made with pantry staples so if you have nothing in the fridge you can still make this dip. I think it is “guilt-free” so if you end up eating the whole bowl with a spoon there is no harm done.

Green Chili white bean dip

Green Chili White Bean Dip

Ingredients

  • 1 can of white beans, drained and rinsed (I used Great Northern beans)
  • 1 (4 oz) can of diced green chilies
  • 1 tsp salt (optional, and you may want to taste before using)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • cilantro (optional)

Do

  1. Pour beans, chilies, and seasonings into a blender or food processor.
  2. Blend until smooth, add a little water if needed.
  3. Taste, add extra seasonings if desired.

Serve

I devoured this dip with tortillas, pita bread, veggies, tortilla chips and homemade Pico de Gallo.

You could also eat the Green Chili White Bean Dip as a sandwich or wrap spread. I finished it off with a spoon though, it is just that good!

This tip would be perfect for a potluck!

I also wanted to invite you all to join a brand new Facebook group for our community. The My Plant-Based Family Group is a group for anyone interested in plant-based living. Discussion, questions and encouragement are welcome! Click HERE to join!