We meal plan every Saturday before food shopping so that we know our week will be well balanced and to ensure that we have everything we need for the week ahead. I don’t meal plan according to day because, honestly, I can never stick to a “on Monday we will have ____, on Tuesday we will eat _____” type of plan. I never know what mood I’ll be in or just how much effort I will actually want to devote to cooking that evening. By simply planning 7 dinners I can choose that morning, or afternoon, what we will have for dinner… It gives a little wiggle room. Below you will find our family’s menu from this past week.
- Burrito Bowl with Avocado Sauce, over rice – recipe x2 to feed a family of four
- Black eyed pea curry with Collards and Mango, Avocado Salsa – We have served this over rice as well as quinoa and like it both ways
- Butternut Mac-n-Cheese* with broccoli (either steamed, baked, or pan braised)
- Cauliflower Chowder** with a Vegan Caesar Salad – this recipe calls for homemade dressing but feel free to buy your own, however the toppings make this salad!
- Red Lentil, Chickpea and Tomato Soup served with pan cooked kale – I don’t use the crockpot for the soup, I just simply cook it in a large soup pot for an hour or so… the lentils turn out just fine this way.
- Roasted potato and Asparagus salad with lentils and mustard dressing
- Pasta Puttanesca with lemon-walnut greenbeans (both of these are from the cookbook: Super Market Vegan by Dreena Burton) but here is a similar pasta puttanesca recipe Vegan Pasta Puttanesca
*There are plenty of butternut mac and cheese recipes floating around, some incorporate butternut into a traditional macaroni while others use purely plant based “cheese” made from cashews. I will leave you to decide which version you want to use.
**I’m still trying to make a cauliflower chowder that really nails it, the one from this week was “meh”. Hopefully with a few adjustments I can make one worthy of posting on here.
- Greens with Carrots over Rice We topped this with toasted pepitas
- Roasted Veggies with flatbread and taziki sauce. We just used the left over sauce from the Caesar Salad, thinned out iwth a little dill added to it.
- Cumin, lime, black bean, and Quinoa salad
Stepping back and looking at all of the meals I definitely notice that we had a blog heavy week, especially from Oh She Glows. The next week will have a bit more variety. If you are looking at kid friendly recipe to try out: my girls gobbled up the lentil salad, the puttanesca, and the burrito bowl.