Meal Planning: April 27 - May 11

Breakfasts - Weekdays

1. Oatmeal squares with almond milk (x8)
2. Instant oatmeal (x10)
3. Applesauce cups (x6)

Breakfasts - Weekends

1. Vegan breakfast scramble with cheezy herb biscuits
2. Blueberry flax pancakes with strawberry topping

Lunches - Weekdays

(As usual, a lot of leftovers)

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

Lunches - Weekends

1. Bagel sandwiches with white bean spread
2. Chickpea salad sandwiches & vegan potato salad
3. Quinoa rice bowls with lemon tahini dressing

Dinners

1. Macaroni and cheeze with green beans
2. Cashew fried rice and spring rolls
3. Creamy vegan broccoli soup
4. Quinoa tabbouleh salad
5. Baked potatoes with black bean chili
6. Lentil loaf with mashed potatoes, mushroom gravy, and brussels sprouts
7. Gorditas with black beans
8. Falafel pie
9. Vegan pho with spring rolls
10. Enchiladas with creamy avocado spread
11. Mashed potato pot pie
12. Mushroom lettuce wraps
13. Couscous with roasted chickpeas and green beans

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

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