My Plant-Based Family

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

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Meal Plan Monday: When Time is Short

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French Bread Pizza

We have a lot of things scheduled this week and I may be adding a few more. Our busyness is nothing compared to the craziness we experienced when our big kids were younger and lived with us, especially once we added a baby to the mix. They were all very active in sports and played on three different teams that each practiced twice a week, of course none of the practice locations were near each other or our house. We survived that season of life, you may be there now. I know we will return to it in a few years.

Our little boys love sports. Sometimes I start thinking how much fun it would be to start them playing. I day-dream for a moment them I’m taken back to the craziness of it all and decide to wait, at least a little bit longer.

Your kids may not be busy with sports but there are still plenty of lessons, groups, friends, birthday parties, and let us not forget those projects that are usually forgotten until the night before. That doesn’t include the things parents have going on, work, meetings, ministry, housework, cooking, yard work, and projects that are usually forgotten until the night before. Does any of this sound familiar?

In honor of all of those crazy schedules out there this meal plan will focus on mostly easy and quick meals. If you have to pull through a drive thru for bean burritos I wont judge; and if you happen to get a soda it will be our secret.

Meal Plan

Breakfast will be simple, as it should be, cold cereal, nut butter toast, or oatmeal. Have you tried making oatmeal overnight in the crock pot? The enticing smell may make waking up a little easier in the morning.

Lunch is usually leftovers for my husband and I, my boys like some leftovers but they still get excited over sandwiches, they are little weirdies. You can always take sandwiches to a new level; layer your favorite veggies between two pieces of bread and use humus or avocado for the spread. You still get your veggie but enjoy the portability of a sandwich. Likewise a make a wrap and cover in plastic wrap to keep it all together. When I’m short on time (pretty much everyday) I can eat a sandwich or wrap much quicker than a salad. If you need more volume/calories to keep you fueled add a baked potato or cup of beans as a side. I like eating a baked potato with beans or even leftover soup poured on top.

Snack is simple too, you can’t get much simpler than apples, oranges, or bananas. If your kids are younger you may need to peel or cut them up but it can be done ahead of time. My 2 year old loves raw veggies especially with hummus as a dip. His favorite veggie right now is bell pepper. You may think your kids would never eat raw veggies, so did I, but if it is offered regularly you’d be surprised. If your kids will need some extra fuel before heading to practice give them a nut butter sandwich (or a half) or an apple with nut butter. Granola bars can be a quick snack while on the go too, I keep some in the car at all times.

Dinner doesn’t have to be complicated. Sure, a prep day is helpful but not always available. We had many nights of the kids eating sack dinners on the way to church or other ball games. Don’t stress, ok maybe that isn’t possible, how about just do the best you can. Here are a few suggestions that may work for you.

  • Cook a big pot of beans and a big pot of rice or use canned beans and cooked packaged rice for easy Bean & Grain Bowls adding veggies to customize each meal.
  • Slow Cooker Potato Soup is extremely easy and oh so good. Make a double (or triple) batch.
  • Burritos or Nachos using Unfried Beans if you have the time but if you don’t use canned vegetarian refried beans.
  • Try bagel or french loaf pizzas and let the kids customize their portion. While they are heating up in the oven serve a garden salad or raw veggies with hummus. If everyone is at the table they will probably nibble on the veggies.

These options may cost a little more if you use canned or other convince products. I keep them stocked in my pantry but try to use them as a last resort. When you have time cooking beans and grains and freezing them can be a big time and money saver down the road. I cooked a big pot of beans today. I hope to make bean burritos for the freezer.

Are you in a busy season of life? Do you have any tips to share or favorite meals that work well on a busy night?

FAQ’s: Oats

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Occasionally I like to post questions here that I get asked through email or Facebook. Today I’ll be discussing oats. Feel free to share your opinion in the comments.
Nutty Apple Cinnamon oatmeal
Easy & Inexpensive
We typically buy whole grain rolled oats, occasionally I’ll buy steel cut oats. I no longer buy the instant oats. The rolled oats are less processed but can easily be whizzed through a food processor for an instant oat effect. It took a little while to get used to them but now they are my favorite. I felt like I was fueled longer when I ate the rolled opposed to the 1 minute instant. Still the instant are better than the little packages and most breakfast cereals. Oats are also inexpensive, I talk more about their cost efficiency here.
Quick
If time is of concern the rolled oats can be made pretty quickly too. I make them in the microwave most mornings. You need a big bowl, not a typically cereal/soup bowl. I use a serving bowl. I don’t measure but just pour in enough for a few servings including water then microwave for 2 minutes. I stir then cook 1 more minute. It is usually perfect. It may take some practice but it is quick, easy, and inexpensive. If you think microwaves are evil, which I understand, they can be easily cooked on the stove.
Healthy
One cup of cooked oatmeal contains 307 calories, 5 grams of fat, 8 grams dietary fiber, and 11 grams of protein. When my family eats oatmeal we are less likely to make poor food choices a few hours later. My kids have evolved to favor oatmeal (even unsweetened) instead of cereal. They always ask for “sprinkles” which are really just chia seeds and walnuts.
The Gluten Issue
Oats are naturally gluten-free but are usually processed on the same equipment as grains that do contain gluten. Most oats are cross-contaminated with gluten. If you have a gluten sensitivity or allergy you can buy gluten-free oats that are processed and packaged in a dedicated gluten-free facility. Gluten-free oats will cost a lot more than oats that are from a regular facility.
Apple Cinnamon Pancakes
Do you eat oats or oatmeal? I can’t imagine an easier meal that is less expensive and healthier than oatmeal. At the next Healthy Cravings I’m going to have an Oatmeal Buffet with as many toppings and add-ins as I can imagine. What is your favorite way to eat oats?

Meal Plan Monday: Trying New Dinner Recipes

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Breakfast Tacos
Breakfast Tacos

We really enjoyed last week’s Soup Week. It was probably the most delicious week we have had in a while.

We didn’t do our normal weekly grocery trip this weekend, I’m sure we will have to go at some point this week but my hope is it use up odds and ends to save a little money and avoid another shopping trip. We will have to run out for more fruit. We are down to two bunches of bananas, a dozen apples, and 2 oranges along with a few other splurge items. That wont last long around here.

Meal Plan

Breakfast will be a little different this week. We normally have oatmeal most days but we are almost out so I’ll be mixing it up a bit. We will probably have pancakes, baked sweet potatoes, Breakfast Quinoa, and maybe even cereal.

Lunch will be leftovers most days. My kids like almond butter sandwiches a lot, I usually serve them with sliced apples. I’ve been craving salads since the last Healthy Cravings so I may have a few gargantuan Italian salads. I may even make a pot of soup too to use up the veggies I don’t really like eating plain, like celery.

Snack is usually fruit. Apples, bananas, and oranges are typically available but right now I also have a lovely pineapple and blueberries. We may have smoothies too because I have a big bag of kale.

Dinner may be a little tougher without making a trip to the store. I love breakfast for dinner. Last week I made Breakfast Tacos for a potluck and everyone loved them. I’ve been daydreaming about those tacos ever since. I’d love to do a Chickpea-Quinoa Stir Fry too, maybe even add a little of that pineapple. I’m in the beginning stages of coming up with a sautéed mushroom and lentil dish, I’m still trying to decided what I want to serve it over, maybe potatoes or rice but I’d really like a more interesting (and GF) option. If I really get creative we may have homemade GF pizza. I haven’t made gluten-free pizza before but I’d like to give it a try soon. I have a medium-sized pot of beans soaking now so I’ll be making something with those as well.

If these new recipes turn out I’ll be sharing them, if not…well just forget I mentioned it.

What are you eating this week? I like trying new things and mixing and matching different ingredients I think (hope) will taste good together. During the day I’m content with eating the same thing most days but in the evening I want variety. What about you?

Plant-Based Christians

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Plant Based Christians

A week or so ago I started a new Facebook group called Plant-Based Christians. I have received a lot of email from people who are both Christians and plant-based and they were looking for resources and support. I really didn’t know of a group or forum that shared both interest so I decided to start a group on Facebook.

While most of my post are focused on plant-based eating, my life is driven by my faith. I can’t compartmentalize my faith; it may or may not be evident by my writing. I try (and fail) to be an ambassador of Christ and an ambassador of healthy living.

If you are a Christian and looking for a little plant-based support check out our group Plant-Based Christians.

There are a lot of other groups out there without religious affiliations. I’m a member of two of the Happy Herbivore groups, Herbie Parents and Gluten-free Herbies, and The Veganauts. Everything in the Happy Herbivore groups are under the Happy Herbivore umbrella so it is low-fat (no oil) and no animal products. The Veganaut group is more inclusive and open to those who are not quite committed to a plant-based lifestyle but still looking for support.

Do you know of another group that is supportive? Leave a comment below telling us about it.

Healthy Cravings February Recap: A 5 Course Italian Meal

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I almost forgot to share all of the deliciousness that happened at the last Healthy Cravings.

I admit that I was a little nervous, I didn’t know if everyone would like their favorite Italian comfort foods adapted into healthy plant-based versions. I didn’t want to create recipes that were merely “less toxic” than the originals, I wanted them to be truly nourishing. I’ve shared most of the recipes previously and I have a few more I’ll share in the coming weeks.

I want to mention that almost everything was gluten-free. I have several gluten-free ladies who typically attend but if gluten isn’t an issue for you whole grain noodles could easily be substituted. Also I forgot to take pictures of everything before we ate but I got a few leftover shots.

HC Feb 009

We started the evening with Bruschetta. Half was served on toasted French Baguette and the other half on gluten-free crackers.

HC Feb 011

Next was soup and salad. This is my new favorite salad by the way! I used a variety of lettuces and greens, pepperoncini’s , olives, artichoke hearts, tomatoes, and red onion. I don’t even need a dressing with this, but I served a homemade oil-free dressing that everyone loved. Can you believe I can’t find the recipe? It’s true, I remember what’s in it but not the amounts so I’ll make it again today and post it soon.

Minestrone Soup

I served Minestrone Soup that was glorious, it may have been the favorite of the evening. I’ve always gotten good reviews from it. I bought new Italian seasoning and I have to say it has a bit more “kick” than my previous seasoning. I may have used less had I known it’s potency.

HC Feb 005Before

HC Feb 007After

Everyone LOVED the Lasagna! One friend wasn’t able to attend that night but has since made it for her family and they really enjoyed it. Initially she was skeptical and is a self-proclaimed snob when it comes to Italian food but she was pleasantly surprised and plans to add it to her meal rotation.

Mac & Faux Cheese

This isn’t your typical Mac & Faux Cheese. Yes it is still carbalicious but I’m not afraid of carbs. It has potatoes and cauliflower that add veggies and creaminess without the dairy or oil you would typically get in Mac & Cheese. I added a little too much potato the night of Healthy Cravings and it really muted the cheesiness of the nutritional yeast, I should have added more but I didn’t. The reviewers didn’t love this dish as much as the lasagna. My 2 year old couldn’t get enough. Most of the attenders are still eating dairy and haven’t completely transitioned to a plant-based diet. As I warn in the recipe this is better for dairy-free people. If you are used to eating dairy or boxed Mac & Cheese this will not tantalize your taste buds the same way. If you are plant-based I think you will like it, feel free to dress it up or add other vegetables.

alfredoI didn’t serve this with peas or mushrooms at Healthy Cravings but you get the idea.

We also had Happy Herbivore’s Fettuccine Alfredo. I have made this numerous times and it has always been fantastic. Until the night of Healthy Cravings. I couldn’t find the kind of tofu I normally use so I tried a different brand and it was a bust. I’m sure it scared everyone away from vegan alfredo. We don’t normally use tofu or soy, maybe a few times a year but this alfredo is (usually) worth it. Maybe that is a good lesson, you can’t let one bad experience scare you away from something.

We finished off the evening by enjoying coffee and dessert. I have to thank my Dad for giving me a Keurig for Christmas, everyone loved the coffee, especially trying the So Delicious Coconut Milk Creamer in original and French Vanilla. They also loved the gluten-free Biscotti I made. It wasn’t as crisp as traditional biscotti but the flavor was great. I plan to give it another go and share the recipe soon.

Now you can imagine you were here with us! Next months food theme is Breakfast! I’ll also pay a little more attention to breakfast on the blog for the month of March.

Green Chili, Cilantro, & Lime Soup

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Oh, how I wish you could taste this delicious soup. It has a very complex taste but is incredibly easy to make, and also inexpensive. Does it get much better than that?

This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!
This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

I use my Dry Broth Mix here but you could use whatever you normally use for veggie broth. You may have to add some nutritional yeast, salt, garlic, onion, and other spices to give it the same zing. I love how easy it is to add my Dry Broth Mix instead measuring out a bunch of different spices.

This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

Green Chili, Cilantro & Lime Soup

Ingredients

  • 12 cups water
  • 2 cups uncooked brown rice (I used long grain)
  • 2 (4 oz) cans diced green chilis
  • 1/2 cup Dry Broth Mix
  • 1/2 Tbsp sea salt
  • 1/2 a diced onion (optional)
  • 1 cup corn (optional, fire roasted corn would be amazing)
  • 3 cups cooked black beans (or 2 cans of drained and rinsed beans)
  • juice and zest from 1 lime
  • 1 handful of cilantro

Do

  1. Add water to a large pot or dutch oven and bring to a boil.
  2. Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
  3. Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
  4. Ladle into bowls to cool for a few minutes before serving
This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

Serve

This soup needs no accompaniment! If you like green chilis, cilantro, and lime you will like this soup. My kids (2 and 4 years old) didn’t like it much, it’s more of a “grown up” soup. I think teens would enjoy it though. If you try it let me know what your kids think.

Yield: 4 servings

Green Chili, Cilantro and Lime Soup

If you like green chilis, cilantro, and lime you will like this soup. It's not spicy but packs a big flavor punch!

Cook Time 1 hour
Total Time 1 hour

Ingredients

  • 4 cups veggie broth, divided
  • 1 cup uncooked brown rice (I used long grain)
  • 1 (4 oz) cans diced green chilis
  • 1 Teaspoon sea salt
  • 1/2 cup a diced onion (optional)
  • 1 cup frozen corn (optional, fire roasted corn would be amazing)
  • 1 can black beans (drained and rinsed beans)
  • juice and zest from 1 lime
  • 1 handful of cilantro

Instructions

  1. Add water to a large pot or dutch oven and bring to a boil.
  2. Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
  3. Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
  4. Ladle into bowls to cool for a few minutes before serving

Notes

Convert this to an Instant Pot recipe by cooking the brown rice with veggie broth and chilies for 22 minutes. Once done, allow pressure to release, then add the rest of the ingredients and heat until everything is warm.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

Category: Recipes

I’ve made a 1/2 batch and a 1/4 batch of this and both were delicious; I’ve doubled the amount each time I’ve made it. 🙂 If you have leftovers you will need to add extra water the next day because the rice continues to soak up the water.

Have you tried this soup yet? If you can’t get enough of these flavors, try my Green Chili White Bean Dip!