Meal Planning: 3/17-4/1

I create meal plans a little differently than many bloggers. I've seen a lot of meal plans that list out day by day, meal by meal what will be eaten. I don't work that way. I get cravings. I need the freedom to choose a meal at my whim.

So I plan meals by the number of days in a 2-week "grocery session," and then each mealtime choose an option from the list I've created.

Here's my list for the current session (as I like to call it). It covers me and my husband until the first, sans the weekend of 3/29-3/31, since we'll be out of town and eating out:

Breakfasts - Weekday

1. Rice cakes with tahini or peanut butter (x5)
2. Instant oatmeal (x10)
3. Fruit leathers (x5)
4. Oatmeal squares cereal with almond milk (x5)

Breakfasts/Brunches - Weekend

1. Vegan pancakes with strawberry topping
2. Veggie eggs benedict (to get rid of the eggs still remaining in my fridge; I don't like to waste)
3. Coconut yogurt & fruit parfaits

Lunches - Weekday (I also eat a lot of leftovers for weekday lunches; my hubs usually sticks to sandwiches)

1. Peanut butter & jelly sandwich with carrots (x10)
2. Assorted instant vegan soups (x5)
3. Veggie sandwiches (x5)

Lunches - Weekend

1. Pesto gnocchi soup
2. Twice baked Mexi-potatoes

Dinners

1. Peanut butter soup with fresh summer rolls
2. Veggie lo mein
3. Lemon barley with roasted brussels sprouts
4. Black bean chili with corn
5. Vegan sushi with chickpea miso soup
6. Black bean tacos
7. Falafel pie
8. Mexican corn soup
9. Spanish rice and refried beans
10. Rice with chickpeas, lemon, and dill
11. Creamy verde enchiladas (going to try vegan-izing these)
12. Vegan macaroni & cheese with green beans
13. Cashew fried rice with fresh summer rolls
14. Sweet potato burgers with fried couscous salad