Our Menu Plan This Week

Taco Wraps made with walnuts & lentils, veggies and romaine lettuce leaves. 

Every week, I create a menu plan for the week ahead. I’ve always found menu planning to be helpful, but especially when eating a vegan diet. Sometimes I forget to make one, and those weeks are just awful. I stare into the fridge and whine that there’s “nothing to eat”, even though the fridge is packed full of deliciousness. It’s bad.

So – I menu plan every week (usually) to make things easier on myself. And it works. I promise.

Here is the menu plan for my family this week:

Breakfast:

• Fruit Smoothie, Refrigerator Oatmeal x3 (Blueberry & Raspberry with Coconut)
• Scrambled Tofu, Fruit Smoothie
• Buckwheat Pancakes, Fruit Smoothie
• Jumbo Fruit Smoothie (about 5 cups worth!)
• Coconut Steel Cut Oats, Fruit Smoothie

Lunch:

• Kale Salad with Pomegranate, Apple & Walnuts
• Picnic Lunch
• Mega Salad with Strawberries, Blueberries, Nuts, Seeds & Balsamic Dressing
• Vegan Cheesy Dill Potato Salad, Green Juice
• Vegan Salad with Baked Tofu, Tomatoes, Carrots, Nuts & Seeds (Lemon & Oil Dressing)
• Sesame Noodles
• Leftovers

Dinner:

• Oven Roasted Potatoes with Vegan Gravy, Roasted Cauliflower & Zucchini
• Black Bean & Brown Rice Burritos
• Quinoa & Black Bean Burgers
• Swiss Chard Rolls with Brown Rice & Lentils, Cauliflower Poppers
• Green Chickpea Patties, Israeli Couscous Salad
• Slow Cooker Lentil Stew

Snacks/Dessert:

• Fruit
• Raw Nuts
• Banana Ice Cream
• Popcorn
• Banana Nut Muffins
• Chia Pudding

What’s on your menu this week?

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