Plant Based Meal Plan: Week #9

I’m bringing back some old favorites with this weekly meal plan! I’ve been trying to spend less time in the kitchen during the weekdays so I can have more time working on my Integrative Nutrition Health Coaching program (read more about my health coaching journey HERE).

These recipes this week are fast, simple, and delicious!! Enjoy!!

The Meal Plan

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The Recipes


Blueberry Overnight Chia Oats + Homemade Almond Butter

Oats Recipe: 3 Ways to Make Vegan Chia Seed Overnight Oats

I’m a creature of habit, so I like to have the same thing everyday for breakfast! But you can jazz these oats up with so many things: apples, peanut butter, vegan chocolate chips, bananas, nuts, coconut flakes, etc!



Chickpea Avocado Salad

Recipe: Chickpea Avocado Salad

I don’t modify anything here, I just follow the recipe exactly! It’s simple and delicious!


Lemon Lentil Salad

Recipe: Lentil Salad with Lemon and Fresh Herbs

Another one of my favorites! This is so fresh and easy to whip up! I like to make a big batch of these lemon lentils because they are easy to throw on salad as a quick meal! The only thing I modify is that I madd more garlic than recommended, because ya girl loves garlic!



Buddha Bowl

Recipe: Sweet Potato Chickpea Buddha Bowl

Warning: these bowls are addicting! I love that this recipe is a one pan meal (unless you’re like me and you’re doubling the recipe for leftovers, then its two pans). It is such a satisfying recipe and perfect for colder weather. The only modifications I make is that I try to be mindful of the amount of EVOO used (I am starting to transition to not cooking with oil) and I don’t add maple syrup to the tahini sauce!


Edamame Spaghetti with Avocado Pesto and Veggies

Pesto Recipe (see notes on modifications below): Simple Pesto

I love using edamame spaghetti and topping it with whatever I have on hand. I really need to make a blog post specifically for this avocado pesto recipe, BUT until then, here’s the cliff notes version. I use 1/2 avocado along with basil, walnuts, lemon juice, garlic (measurements in the recipe). I don’t use parmesan cheese. Then, as the pesto is blending, I slowly add in EVOO until it has the right consistency. I would say about 1/2 a cup!

I top this with sautéed veggies! I usually use whatever I have on hand, such as: tomatoes, artichokes, broccoli, cauliflower, spinach, or kale!


Creamy Tomato and Mushroom Farrotto

Recipe: Creamy Tomato and Mushroom Farrotto

This is my husband’s favorite vegan meal! I only make it for special occasions, because although it’s #plantbased, it’s still a lot of carbs without a ton of protein. But every now and then he can convince me to bring it out for company. The secret to this recipe is following the recipe’s advice to slowly add the broth to the farro a little at a time as it cooks. It helps it develop a creamy texture. I skip the cheese!



And there you have it! Another week of vegan meals for ya!! Enjoy friends!




Health Disclaimer:

I am not a physician or Registered Dietician. Some blog posts discuss healthy eating and exercise, and the purpose is to share my personal journey and experience with diet and fitness. As always, consult a physician before making any changes in diet or exercise. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.

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