Plant-Based Meal Plan // Week 1

Hey guys! This year, I am really trying to make sure that I have healthy, plant-based meals readily available throughout the week so that I don’t binge eat Chick-Fil-A french fries in the parking lot….wait…what….I mean…I’ve never done that…

Each week, I scour the Pinterest boards and try to figure out the meals that will pair the best together. I don’t like meals of the same cuisine too much and I need the recipes to be EASY. It can’t be elaborate, have weird ingredients or be longer than 30 minutes to meal prep. It also needs to have a decent variety of nutrients and have plant-based protein.

Plant Based Meal Plan // Hey Annie Demm

I thought since I am doing all the work, I might as well share it with you so you can have a meal plan to try for next week!

Breakfast: Miscellaneous

No fancy breakfasts this week. I had what I normally keep in my arsenal.
-Breakfast shakes: 1 medium banana, 1 cup of baby spinach, 8 ice cubes, 1 cup almond milk, 1 scoop of Vega Protein & Greens protein powder
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Almond butter toast: 2-3 slices of gluten-free toast, almond butter, apple slices
-Oatmeal: 1/2 cup gluten-free oatmeal, 1 tbsp maple syrip, 1 tbsp chia seed

Lunch: Quinoa Taco Salad

Lunch was brought to you by Fannetastic Food’s Quinoa Taco Salad.

Left out the cheese, and added cumin, cayenne, salt and chili powder. 4 out of 5 stars. Next time, I would eat bigger portions and add some chickpeas!

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Dinner: Mediterranean Buddha Bowl

Dinner brought to you by Yummy Mummy Kitchen Sheet Pan Buddha Bowl With Tahini Sauce

Left out the onion, avocado and tahini sauce. Instead used Girl On The Range’s Lemon Herb Tahini Sauce. which tastes just like the lemon herb tahini dressing from Cava. YUM.

Added this gluten-free, vegan falafel from Mom’s Organic Market by Olive Valley. Very natural ingredients and so good and spicy! Didn’t roast the red cabbage, added it fresh.

I CANNOT TELL YOU HOW GOOD THIS MEAL IS. It tastes JUST like what I order from Cava. This is definitely my new fave dinner.

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Weekend Lunch: TLT Sandwiches (not pictured)

The easiest meal.

Take some tofu and slice it half and then into thin rectangle slices. I got about 8-12 from my block. Heated a pan with some oil and browned the tofu on each side. Then, marinated in the pan with some tamari, garlic powder, paprika and maple syrup (whisked in a separate bowl and poured over). Toasted some nice gluten-free bread, spread on some vegan mayo (but you could use avocado), and layered on baby spinach and sliced tomatoes. SO YUM.

Weekend Dinner: Garlic Pasta with Cajun Cauliflower

Weekend dinner brought to you by Vegan Richa’s Vegan Garlic Pasta with Roasted Cajun Cauliflower.

This was a little more elaborate to make (and by elaborate…I mean that it took 30 minutes to make instead of 15 like all of the other meals…) and it was SO good.

Used 1/8 tsp of garlic powder for each roasted garlic clove it calls for, used gluten-free lentil pasta instead of regular pasta and used store bought cajun seasoning instead of the homemade. Let me warm up, the Cajun seasoning on the cauliflower definitely affects the saltiness of the garlic sauce so adjust accordingly.

This meal lasted us longer than we thought. We made one batch of the sauce, 1 head of cauliflower and 2 boxes of pasta and we had leftovers for a while. One night, I even added some marinated tofu to the pasta and I think I enjoyed that even more than the Cajun cauliflower (which is saying a lot cause this meal was dang good!)

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Snacks: Miscellaneous (not pictured)

This week, we munched on:
-apples with almond butter
-cashews
-sliced oranges
-Silk Vanilla yogurt
-red seedless grapes
….and, ladies and gents, I give you the winner of the best vegan peanut butter cup….Unreal Dark Chocolate Crispy Peanut Butter Cups. OMG. My mom bought these for me for Christmas and they are the ultimate treat for those nights you need something sweet. Plus, gluten-free and non-GMO!

What’s the best meal you had this week?