My Plant-Based Family

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

Vegan

10 Tips to De-Stress Your Lunchbox (plus a printer-friendly guide)

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Do you struggle with packing your child’s lunch every day? I’ve eliminated the guess-work and created this handy-dandy guide for you. You (or your child) can pick an item from each column. You may want to mix and match your favorite combinations.

You are welcome!

MyPlantBasedFamilyLunchboxGuidegraphic

I also have a FREE Printer-Friendly PDF version available for you HERE!

10 Tips to De-Stress Your Lunchbox

  1. Pack everything they need like napkins or utensils so they do not waste time waiting for assistance.
  2. Cut up fruit and veggies to make them easier to eat.
  3. Invest in quality lunch containers.
  4. Don’t pack too much food.
  5. Let your child help pack the lunch by giving choices, “pick one item from each column”
  6. Freeze items that need to be kept cold; they will defrost throughout the day. Use ice packs as needed.
  7. Prepackage things like sliced veggies or popcorn so they can easily be added to the lunchbox.
  8. Make sure the meal isn’t too messy. No Build Your Own Pizza on picture day.
  9. Peanut Butter (or Sunflower seed butter) and jelly is always a good standby.
  10. Buy rolls or mini loaves of bread to make sub style sandwiches with veggies.

The PDF has a few recommendations as to how to use the Lunchbox Guide as well. I have mine hanging inside my kitchen cupboard door. It’s easy to reference but not visible unless you open the cabinet (that tip is just a freebie).

It’s your turn! What is your best tip to de-stress the lunch time chaos?

 

A Little Help Please

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I like to think that this blog is my little corner where I can make a difference. Yes, I know I make a difference in my home, my family, my neighborhood, my church, etc. but on a larger scale my blog goes place I can’t. That idea is thrilling!

Practical Things Make a Difference

When I graduated from college I went on a month-long mission trip to Romania. We made repairs to a church, helped in an orphanage, delivered food and clothes to families, put on clown shows but the best part was just talking to people, encouraging them, and praying for them.

We did practical things, offered everyday help and it made a difference.

Plant-Based Help

I remember when I began the transition to whole food, plant-based eating. I didn’t even know what words to Google with. I couldn’t find any appropriate recipes and I was completely overwhelmed. Of course I learned more and found an abundance of resources. I kept thinking it shouldn’t be this hard.

I set out to provide a resource for others transitioning to a plant-based diet, especially families. I love getting feedback from you all. I feel like when I share my struggles, mistakes, victories, and yes even recipes I make it easier for you to be successful, or at least realize you can do this.

Quinoa and Black Beans

I Could Use A Little Help

I’m in a recipe contest for Pritikin’s Recipe of the Year. I submitted this recipe for Cilantro-Lime Infused Quinoa with Black Beans. It is delicious and easily adaptable! The voting ends August 30th.

Casting a vote for your favorite recipe is real simple. Just share your favorite recipe with your social media community on your favorite social sites by clicking on any social share button within the recipe page. Every click & share counts as a vote! Pritikin’s Contest FAQs

If you would take the next 60 seconds and click over to my recipe for Cilantro-Lime Infused Quinoa with Black Beans and share it via the social media buttons I’d really appreciate it. Feel free to check out the other recipes too, most are not plant-based but could be adapted.

The top 2 recipe creators win a trip to Pritikin Longevity Center in Miami, Florida (with a guest) to compete in a cook-off. I’d love to win this trip. It would be a much-needed vacation and an opportunity to spread the plant-based message.

Thanks

If you took a few seconds to vote, Thank You! I hope to give you all an update as soon as I know the results. Even more than winning the contest I appreciate that you care and you keep coming back and making me a part of your journey.

 Update

I wanted to let you all know that my recipe was in the top two and I’ll be going to Miami to later this month! Thank you all for voting and the support you are faithful to provide.

 

 

 

Meal Plan Monday: Prepped and Ready to Go

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Feeding your family is hard work! I get it. Sometimes I wish I could just ignore the fact that we all need to eat, AGAIN and wish for a dinner fairy to magically churn out healthy meals and snacks. Unfortunately that isn’t going to happen.

This week I am a little more prepared. I spent some time yesterday chopping veggies, I bought hummus (I could have made it but I didn’t want any excuses) and today I’ll share my Meal Plan. I’m trying a few new things this week.

Meal Plan

breakfast tacos

Breakfast

I like a quick breakfast so I prefer something I can cook or reheat quickly.

Taco Potatoes

Lunch

I usually make lunches from dinner leftovers. You can do this by packing up your lunch when you are putting away dinner. Add a salad or a baked potato if you need something to make it more substantial.

Summer Berry breakfast quinoa 008

Snacks

Snacks are usually very simple, but still delicious!

  • Fruit (apples, plums, nectarines, peaches, grapes, blueberries and bananas are all on hand)
  • Hummus with Fresh Veggies (carrots, cucumbers, bell pepper strips are cut and ready for dipping)
  • Sunbutter and Banana Quesadillas (oh yes I did! Thank you Rudi’s gluten-free tortillas!)
  • Popcorn

Broccoli and Brown Rice Casserole

Dinner

The weather is still warms but my taste buds are beginning to crave autumn flavors. I’ll try to balance my wants (hearty spicy foods) with my needs for fresh foods that don’t overheat my kitchen.

You may have noticed that I use a lot of the same ingredients in many of these recipes. I do that so I can save time by cooking larger portions one night so I can reheat and save time another night. Here are a few ways I do that with this Meal Plan.

  • I already have about 6 cups of lentils cooked. I’ll potentially use these in Breakfast Tacos, lunch quesadillas, bean and grain bowls, Lentil-Taco potatoes, Lentil-Quinoa Veggie salad, and chili.
  • I have 8 cups of cooked quinoa. I’ll likely use it in a couple of breakfasts, the bean and grain bowl, and the Lentil-Quinoa Veggie Salad
  • I’ll bake potatoes to use in the Breakfast Tacos, Lentil Taco Potatoes, to serve with chili and the leftovers will go in the Broccoli and Potato Soup.
  • Chopped veggies and fruit will make their way into the main dishes, salads, or become side dishes.

I’m hoping this weeks preparation will save time and keep us from getting take-out.

Has the weather cooled off in your area? Are you still making “summer” food or have you moved on to your favorite fall foods?

Summer Berry Breakfast Quinoa

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I shared this recipe over at Herbivore Triathlete on Monday but I didn’t want anyone to miss it so I thought I should share it here too.

Summer Berry breakfast quinoa HT1

Summer Berry Breakfast Quinoa (1 serving)

Ingredients

  • 1 cup cooked quinoa
  • ¼ tsp vanilla
  • 1 to 2 Tbsp rice milk
  • ½ cup assorted berries (we like strawberries, blueberries, raspberries, and black berries)
  • A generous shake of chia and hemp seeds (we call these sprinkles)
  • Stevia or maple syrup (optional)

Do

  1. Gently mix quinoa (warm or cold) with vanilla, rice milk, berries, and seeds.
  2. If desired, use a little stevia or maple syrup to sweeten the breakfast quinoa.

Serve

My kids were suspicious of Breakfast Quinoa in the beginning but now love it and ask for it daily. They prefer it cold, I like it warm. Walnuts make a great addition but sadly we are now a nut-free household.

 Do you eat quinoa for breakfast?

Oil-Free Blueberry Vinaigrette

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Are you passionate about blueberries? If so, I have a recipe for you! This Oil-Free Blueberry Vinaigrette is a game changer. It is quick and easy to make with no added junk! You hear that? Guilt-Free!

Blueberry Vinaigrette

Oil-Free Blueberry Vinaigrette

Ingredients

  • 1/2 cup fresh blueberries
  • 1 Tbsp red wine vinegar
  • 1 Tbsp water
  • 1/8 tsp onion powder
  • dash of black pepper

Do

  1. Add all ingredients to a blender/food processor (I used my Magic Bullet) and whiz until smooth.
  2. Allow to rest for a few minutes to congeal.

Serve

This Oil-Free Blueberry Vinaigrette salad dressing is amazing on spinach and mixed greens. I paired it with red onions and blueberries for an amazing salad that even my kids loved. Freshly sliced nectarine are a fun addition too (I forgot to add them before I took the picture).

For more variety try my Sweet & Tangy Oil-Free Salad Dressing! It’s popular on Pinterest and one reader with a restricted diet said it was “life changing” I can’t think of a better compliment.

Meal Plan Monday and a Few Updates

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Are you on Twitter? I finally hopped on board and have made some great connections. You can follow me @MyPlantBasedFam.

Summer Berry breakfast quinoa HT1

I am guest blogging today at Herbivore Triathlete. Check out my latest recipe, Summer Berry Breakfast Quinoa!

I also noticed this morning that I didn’t have a Breakfast board on Pinterest and remedied that right away!So far it only has my recipes in it but I’ll be filling it with recipes from all of my blogging friends soon. If you have a favorite recipe you think I should add leave a link in the comments.

Our 14 year old son is visiting us for a few weeks so we may do a little more eating out than usual. I’m hoping I can make at least a few things to satisfy his junk food preferences while staying true to our plant-based ways.

Meal Plan

Breakfast

I’ve been having a lot of fun with my breakfast recipes lately. Maybe because it is still hot here in Arizona and I prefer to cook early.

Lunch

I’ll be keeping it simple with lunches this week and relying on quick and easy favorites.

  • Veggie Stuffed Pitas (I’m sooo craving this right now)
  • Veggie Burritos using black beans, Taco Quinoa, tomatoes, onion, lettuce and corn
  • GF Sunbutter sandwiches with fresh fruit (peaches and nectarines)
  • Veggie Sandwiches with spinach, cucumbers, tomatoes, banana peppers and hummus
  • Gluten-free pasta with red sauce and salad or raw veggies

Snacks

We have a lot of fresh fruit this week, I mean more than normal. 🙂

  • Peaches and Nectarines
  • Grapes
  • Hummus and Veggies
  • Chips and salsa with guacamole

Dinner

Yes, I’m trying to keep it simple this week. I have 3 categories, breakfast, Mexican food and suedo-Italian with a soup thrown in for ease. I’m hoping this will keep our teenager happy and give me a little more free time.