Meal Plan

Some leftovers from last week since eating out always randomly happens to us!

Monday:  Teriyaki chickpeas with brown rice and broccoli

Tuesday:  Easy Mac and Cheese with Brussel sprouts from My Beef with Meat

Wednesday:  Peanut Noodles with Broccoli (Forks over Knives Cookbook) and Tofu (Appetite for Reduction)

Thursday:  Polenta Pizza with tomatoes and basil

Friday:  What crepe with Alison before JUANES concert (wooo!)

Saturday:  Bean, corn and summer squash saute (Forks over Knives cookbook)

Sunday:  Aloo gobi (Forks over Knives Cookbook)

I finally bought the Forks over Knives cookbook after renting it from the library.  The recipes in it are SO delicious and easy.  I highly recommend it!

Meal Plans

We switched some things up last week so I have some things that didn't get made from last week on here and some repeats that I was craving from earlier weeks.  Instagram HATES me right now so I can't post any pictures.  Every time I try to use it, it crashes...and yes, I have tried deleting and reinstalling.  :)

Monday:  Pepper Ridge Sandwiches from My Beef with Meat

Tuesday:  Tofu Nuggets (these are AMAZINGLY close to chicken nuggets without having to eat fake meat) with roasted potatoes (with Benson's no salt/no potassium chloride) seasoning and green beans (without oil or butter, I make these every holiday....add some nutritional yeast and these are DIVINE)

Wednesday:  Teriyaki chickpeas with brown rice and broccoli

Thursday:  Veggie lo mein from Forks over Knives cookbook

Friday:  Easy Mac and Cheese with Brussel sprouts from My Beef with Meat

Meal plan

Monday:  Pepper Ridge Sandwiches (from My Beef with Meat)

Tuesday:  Sweet Potato and black bean quesadillas (from My Beef with Meat)

Wednesday:  bubbles and mash (from My Beef with Meat) 

Thursday:  spring rolls

Friday:  riza maraka (Chaldean dish my coworker, Candice, told me about)

Weekly Menu

So last week I decided to share my meal plans to help give others ideas on how to eat healthier.  Check out the original post for ideas on breakfast, lunch and snacks.  Follow me on Instagram (@a16343) for pictures of my meals.  My dinners for this week are the following:

Sunday: 6 ingredient quick black bean burgers (with Ezekial brand buns, lettuce, avocado and tomato), teeny tiny roasted potatoes and sweet potatoes, grilled corn on the cob

Monday:  Spinach, rice, chickpeas and gravy (I ended up eating out with Trev one night so this is from last week)

Tuesday:  California Quinoa Salad (made this last week and it was DELICIOUS), it called for half of most ingredients so I wanted to use them up this week-all I needed to buy was the edamame and limes

Wednesday:  Roasted tomato pilaf from Happy Herbivore Abroad (beans added)

Thursday:  Tempeh chili mac from Everyday Happy Herbivore with broccoli
 
Friday:  Ghandi bowl from Happy Herbivore Cookbook

Weekly Menus

I've decided to start posting my weekly meal plans to hopefully inspire others to eat healthier as well. I am sure most people think, "What the HECK do vegans eat?", and I want to show them.  It isn't all salad and tofu!  And there is a lot of variety...although admittedly I will gravitate towards my favorites frequently (for ease of cooking, because I know the recipes by heart, because I like them and because they are usually pretty inexpensive). 

I can't imagine how people grocery shop without meal planning.  How do they know what to eat for dinner?  This is how I have always done it and can't imagine doing otherwise!

First, these are only dinners. Here is how I work other meals:

For breakfast every morning I have 1 cup of instant oats in the microwave with 2 cups of water.  I then add sliced up fruit, ground flaxseed, cinnamon and some non dairy milk. I do this because it is healthy, filling, cheap (I buy my oats in the bulk bins at Whole Foods), quick and ultimately really good for my milk supply.  My only beverage is water with the occasional herbal tea (although many are unsafe for nursing...I can NOT wait to have Breathe Deep tea again!). 

My snacks are fruit, air popped popcorn with nutritional yeast sprinkled on (a flaky cheese tasting product sold in the bulk bins at Whole Foods that is a great natural source of B12), veggies with hummus, dates dipped in almond butter, or Ezekial bread (freezer section of almost all groceries) toasted with avocado slices and then cholula drizzled on.

My lunches are just dinner leftovers!

OK, so here is this week's meal plan:

Saturday:  Hawaiian chickpea teriyaki over brown rice with a side of kale baked in different herbs/spices (Happy Herbivore cookbook)

Sunday:  Veggie Lo Mein (Forks over Knives cookbook) with baked marinated tofu (Appetite for Reduction cookbook)

Monday:  Copycat Whole Foods California Quinoa Salad

Tuesday:  Moroccan Sweet Potatoes and Chickpeas with a side of whatever leafy greens are on sale (Everyday Happy Herbivore cookbook)

Wednesday:  Pasta con Broccoli (Appetite for Reduction cookbook)

Thursday:  Brown rice, chickpeas, frozen spinach and vegan gravy mixed together (Thursdays I need quick and healthy because of swim class-I know this sounds so bland and gross but it is easy peasy and the gravy is awesome...I got it from a Happy Herbivore meal plan-it is one of my favorite quick meals).

Friday:  Black beans and rice with a side of whatever leafy greens are on sale (cuban style with both-Everyday Happy Herbivore Cookbook)

If you are on instagram, follow me @a16343 to see my pictures of our dinners!

Tip:  Did you know that you can buy brown rice super cheap in the bulk bins at whole foods, make a big batch one day and then portion it in containers and freeze it for quick use during the week?  This saves us SO much time and we already have rice ready to add to every meal!  No more waiting 45 minutes for rice to cook or using white rice to save time!