My husband said the question he is most frequently asked in regards to our diet is “so….what do you eat anyway???” Well, we certainly aren’t starving and we’re definitely more than enjoying our weekly meals. My goal today is simple: to allow you to peek into a plant-based menu filled with our favorite recipes with the hope you’ll try it yourself!
You may be interested in consuming more of a plant-based diet, but have no idea where to begin. Or you may be a skeptic, convinced that eating a more plant focused diet will be boring, void of flavor, or massively time consuming.
One of my favorite aspects of working with clients is helping them create meal plans that are nourishing and packed with flavor that also allow them to enjoy their free time rather than being a slave to the kitchen. Yes, it IS possible!
Today I share with you simply one example of a meal plan where recipes can be used in different ways for leftovers later in the week. If you’re cooking for yourself or you and another, feel free to select a few of these meals to incorporate and use throughout the week as leftovers. If these flavors don’t suite your taste preferences there truly are endless possibilities for creating nourishing meal plans, so don’t give up just yet!
Sunday
- Breakfast – Easy Vegan & Gluten-free Pancakes – Feel free to omit the coconut whipped cream and select any berries you’d like!
- Lunch – Spiced Sweet Potato Hummus is excellent on top of a large salad in place of dressing or enjoyed in a simple wrap with lots of veggies.
- Dinner – Chili with Homemade Sour Cream – Make a double batch if your family is large and enjoy it for leftovers later in the week.
Monday
- Breakfast – Overnight Oats – Start the week with a quick & easy breakfast! You can make several batches of oats ahead of time for the days to come. If you try them cold & don’t care for them, simply warm them up real quick.
- Lunch – Fiesta Taco Salad – Make a beautiful and satisfying salad with romaine lettuce, black beans, warm quinoa, diced tomatoes, shredded carrot, salsa, avocado, & black olives.
- Dinner – 15-minute Creamy Avocado Pasta – You can’t ask for a much easier meal after a hectic Monday.
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Feel free to use zucchini noodles if you have a spiralizer.
Tuesday
- Breakfast – Slow Cooker Steel Cut Oats with your favorite toppings.
- Lunch – Leftovers from Sunday lunch.
- Dinner – Ta-Quinos
Wednesday
- Breakfast – Overnight oats recipe from Monday.
- Lunch – Italian Quinoa Bowl – Place the following a bowl: 1/2-1 cup cooked quinoa, 1/2 cup cannellini bean, diced cherry tomatoes, thinly sliced red onion, 1/2 tsp. basil, 1/2 tsp. oregano, drizzle lemon juice. This can be made ahead and eaten on the go.
- Dinner – Eggplant, Chickpea, & Tomato Curry
Thursday
- Breakfast – Leftovers from Tuesday.
- Lunch – Leftovers Eggplant, Chickpea & Tomato Curry.
- Dinner – Mini-Mexican Pizzas – An easy meal at the end of a long week.
Friday
- Breakfast – Overnight oats recipe from Monday.
- Lunch – Same as Monday. Mix it up with any other vegetables you enjoy.
- Dinner – The Best Lentil Sloppy Joes with Sweet Potato Fries. For the sweet potato fries preheat the oven to 400 degrees. Slice potatoes into thin wedges and place on a baking sheet with parchment paper. Bake for 30-40 minutes, flipping half way through.
Saturday
- Breakfast – Blueberry, Banana, & Walnut Oat Bake – I also love making this bake on a Sunday and enjoying it throughout the week.
- Lunch – Leftover Lentil Sloppy Joe’s with a large salad
- Dinner – Ultimate Green Taco Wraps – Save time and money by purchasing frozen, pre-sliced bell peppers.
There you are! The hard part is done for you, now all you need to do is make your grocery list, grab these fabulous ingredients, and get cooking! 
I would love to hear from you if you try this meal plan and find it helpful in moving toward more whole foods in your diet!