Meal Planning: April 13-27

Breakfasts - Weekdays

1. Rice cakes with tahini or nut butter (x10)
2. Instant oatmeal (x10)
3. Oatmeal squares with almond milk (x5)
4. Orange with toast and nut butter (x5)

Breakfasts/Brunches - Weekends

1. Flax waffles, yogurt, and fruit
2. Vegan breakfast scramble with vegan cheesy biscuits

Lunches - Weekdays

(As usual, leftovers fill up a lot of this section)

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

Lunches - Weekends

1. Sweet potato black bean quinoa soup
2. Gorditas with black beans
3. Quinoa tabbouleh salad

Dinners

1. Vegan macaroni and cheese with roasted green beans
2. Enchiladas with refried beans and spanish rice
3. Cashew fried rice and spring rolls
4. Coconut lentils with curried root vegetables
5. Creamy vegan broccoli soup
6. Twice baked potatoes with chili
7. Couscous with roasted chickpeas and broccoli
8. Lentil loaf with mashed potatoes, gravy, and brussels sprouts
9. Lemon dill rice with chickpeas
10. Pesto linguini with broccoli
11. Vegan vegetable chowder
12. Falafel pie
13. Vegan sushi with miso soup
14. Vegan pho and spring rolls