My Plant-Based Family

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

Plant Based Diet

Meal Plan Monday: Cooking All Day

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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.

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.

Dinner

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

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?

The Easy Mexican Casserole Just Got Easier

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Could it be? You bet! The Easy Mexican Rice & Bean Casserole just got a lot easier!

crockpotmexicancasserole

I assumed the Mexican Rice and Black Bean Casserole would be easy to adapt for the slow cooker and I was right. In fact, it tastes better than the oven and stove top versions. I made it twice last week! [Read more…] about The Easy Mexican Casserole Just Got Easier

Meal Plan Monday: A Few New Things

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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.

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.

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?

Cinnamon Apple Raisin Breakfast Rice

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Do you need a cheap and easy breakfast idea? If you have an intolerance to oats or can’t handle the sticker shock of quinoa this may be the perfect whole grain breakfast for you.

Breakfast Rice

 

This has been a family favorite for weekend breakfasts for about a decade. But if your family is used to Fruit Loops they may need a little more sweetener than this recipe includes. I love that I can make this with pantry staples.

I say this was a weekend breakfast because it takes about 45 minutes to cook brown rice. Now we will make a large pot and reheat leftovers quickly. Even my 4 year old who has been very picky lately LOVES this. I also have an Instant Pot version for a more hands off approach!

Cinnamon Apple Raisin Breakfast Rice

Ingredients

  • 2 cups brown rice (I prefer short grain)
  • 4 c water
  • 1-2 cups plant milk
  • 1 Tbsp cinnamon
  • 1 diced apple
  • 1/4 cup raisins (or other dried fruit)
  • 1/4 cup maple syrup (optional)

Do

  1. Pour rice, water and cinnamon into large sauce pan and cook over medium heat set timer for 45 minutes.
  2. When there is 15 to 20 minutes left add 1 cup plant milk, diced apples and raisins then give it a good stir.
  3. When the timer goes off the rice should be soft, most or all of the liquid will be absorbed and the apples will be soft.
  4. Allow to cool for a few minutes before serving, stir in extra plant milk if needed.

Serve

This is a perfect fall breakfast and will keep you fueled for hours. Add a little liquid when reheating leftovers. My daughter always liked this with a lot of extra liquid (soupy) but most of us prefer it without it.

For more breakfast ideas check out my Recipe Page!

Meal Plan Monday: Cooking for the Weather

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Is it autumn in your town?

If so you may be dreaming of creamy soups and hot apple crisp. It’s not quite fall yet but it is below 100° for a few days and it’s rainy so I’m pretending. Yesterday I made soup and cookies.

So the beginning of the week I’ll keep living in denial of autumn bliss but by the end of the week I’ll be back to reality.

Weather is actually the biggest factor in my meal plans. When it is hot we eat more salads and cook on the stove or grill and when it’s cool I use the oven more.

Nutty Apple Cinnamon oatmeal

Meal Plan

Breakfast

Breakfast is usually quick and easy, as the weather cool down warm oatmeal and breakfast rice will take center stage. Fruit is usually added to every breakfast, or at least a mid morning snack.

Lunch

I’ve been enjoying baked potatoes  a lot lately. They are so easy that I’ll add them to most lunch options. I like to add a side salad or raw veggies to lunch also.

Snack

Usually fruit and veggies make up our daily snacks but if I get a chance to bake we may have muffins also.

  • Apples with sunbutter
  • Baby Oranges, a.k.a. Cuties
  • Carrots, cucumbers, bell peppers and hummus
  • Veggie Wraps (because sometimes I need MORE)
  • Cookies, yes I made sunbutter cookies.

Dinner

While dinner is usually the most “complicated” meal of the day at our house it’s usually pretty easy. I like to make extra for lunches. If I’m cooking one thing on the stove I might as well cook something else next to it to save time later.

I’ll save time by cooking a lot of potatoes today to use throughout the week. The same thing goes for anything with beans and some of the dishes with grains. I washed and sliced veggies yesterday for grab and go snacks. I may even make a few dishes today since I’m in a cooking mood.

Is it autumn yet in your area? Are you ready for pumpkin recipes?

 

One-Pot Pizza Pasta (Gluten-free and Vegan)

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This gluten-free and plant-based Pizza Pasta is just what you need for a quick and easy dinner!

Who loves pizza? Let’s see a show of hands!

We love pizza too but if you are trying to eat gluten-free it’s a little tough. Gluten-Free Pizzas are expensive and usually tiny. It is difficult to find one without egg and dairy too. I could make my own GF crust but I live in Arizona where the high temperatures are still over 100° so I’m not really interested in turning on the oven. What’s a girl to do?

Easy and delicious gluten-free and plant-based Pizza Pasta!

I could make my own gluten-free crust but I live in Arizona where the high temperatures are still over 100° so I’m not really interested in turning on the oven. What’s a girl to do?

How about add all of our favorite pizza toppings to pasta instead!

Pizza Pasta Ingredients

One-Pot Pizza Pasta

Ingredients

  • 1 package (16 oz) Gluten-Free Noodles (you can use wheat noodles)
  • 1 diced bell pepper
  • 2 diced roma tomatoes
  • 1/2 c diced onion
  • 4 diced baby Portobello mushrooms (about 1 cup)
  • 2 cups cooked lentils (optional)
  • 1 jar pasta sauce
  • 1/4 cup nutritional yeast
  • Your favorite ingredients

Do

  1. Bring water to boil and add noodles. Cook according to package directions.
  2. As noodles begin to cook chop all veggies and set aside.
  3. Add veggies to boiling noodles half way through their cooking time and cover with a lid.
  4. Once noodles and veggies are soft, drain well then add lentils (optional), sauce, and nutritional yeast (optional) then stir well.

Serve

Serve the dish along side a green salad and Sweet & Tandy Oil-Free Salad Dressing! This is an easy dish to make and reheats well.

If it is still warm where you live try these try these Chocolate No-Bake Bites!

Easy and delicious gluten-free and plant-based Pizza Pasta! Don't stress about dinner!

What is your favorite Pizza topping?