We are a plant-based family (that eats fish, too!) and this is a look at our monthly meal plan- what we eat for breakfast, lunch, and dinner.
Recently I’ve received more requests for my weekly meal plans (have you printed off my free planner yet?!). I have an entire archive of weekly meal plans and I also share them on Instagram (you can follow me here), but I thought by switching it up and sharing an entire month’s worth of meals would be helpful and serve as a little end-of-summer meal inspiration! Though this summer has been a little all over the place with trips and weekend getaways, I still have been meal planning religiously whenever we have been at home.
OK, here we go– a look at a month’s worth of plant-based meals in real life.
WEEK ONE
Monday: Pimento Cheese and Tomato Sandwiches with Fruit (a summer staple for us!)
Tuesday: Peanut-Sesame Slaw with Soba Noodles
Wednesday: Vegetable Fajita Bowls (with this portobello mushroom marinade) with Guacamole (the marinade makes it SO delicious!)
Thursday: Falafel Burgers with Yogurt Dill Sauce and a Cucumber and Tomato Salad
Friday: Curried Chickpea Salad From Oh She Glows Everyday with Hummus, Veggies, and Crackers
Saturday: Grilled FieldRoast Sausages, Garlic Dill Pickle Kraut, Grilled Corn, and Salad
Sunday: Mahi Fish Tacos with Chips and Guacamole
WEEK TWO
Monday: Roasted Red Pepper Pasta with Roasted Cauliflower (a favorite for busy nights!)
Tuesday: Broiled Salmon with Warm Lentils from WS Eat Well and Roasted Broccoli
Wednesday: Tempeh BLT Sandwiches from Chloe Flavor with Salad
Thursday: Grilled Shrimp with Summer Vegetable Couscous and Grilled Asparagus
Friday: Homemade Pizza
Saturday: OUT (hole in the wall Mexican food)
Sunday: Kale Pesto Salad with Roasted Butternut Squash with Garlic Toast
WEEK THREE
Monday: Taco Salad with Raw, Vegan “Taco Meat” and Guacamole (loved it!)
Tuesday: Vegetarian Lasagna Roll-Ups with Butternut Squash, Mushrooms, and Spinach (household fav!)
Wednesday: Avocado Kale Caesar Salad with Sweet Potato Fries
Thursday: Pasta with Marinara and Broccoli
Friday: Homemade Pizza (this is basically a weekly staple)
Saturday: OUT (picked up Ramen Soul)
Sunday: Blackened Fish Sandwiches with Roasted Oven Fries
WEEK FOUR
Monday: Sweet Potato and Black Bean Tacos with Lime Crema
Tuesday: Baked Sweet and Sour Cauliflower over Rice with Roasted Carrots
Wednesday: Roasted Chickpea Gyros with Cucumber Slices and Hummus
Thursday: DATE NIGHT (Annie’s frozen pizza bagels and fruit for the girls)
Friday: Homemade Pizza
Saturday: OUT (dinner at Fresh Chef)
Sunday: Flu-Buster Vegetable Soup with Grilled Cheese Sandwiches
Breakfast
Breakfast is all over the place. Sometimes we make pancakes, other times it’s oatmeal with raisins, and some mornings we all eat avocado toast and berries. A couple mornings recently Hailey has come down and just started making scrambled eggs. She has a lot of pride in the fact that she can do it herself, and though I still make sure I’m watching when she lights the stove, it’s a neat new phase for us!
Lunch
Our lunches are usually super simple. I try to wash and prep some produce on Sundays and often use it to throw together snack plate lunches. The girls will have veggies, crackers, fruit, pickles, and hummus. Otherwise I’ll make them peanut butter and jelly sandwiches with fruit and yogurt. Sometimes if I am making myself wraps for the week, I’ll make them what I’m having, as they both like Greek hummus wraps. I keep mixed greens on hand and often make myself a salad with beans for protein. I especially love it if I take the time to make a chickpea salad to go on the greens, like this vegetarian take on a classic “chicken” salad (using chickpeas!) that has been my go-to favorite as of late. This week I’ll start packing the girls a lunch for their co-op day, so I can share those too, if they’d be helpful.
I like this style of sharing meal plans, because it shows more of our life. We eat out about once a week and I try to mix a new meal or two in among some favorites (that I can basically make with my eyes closed). Things will probably shift in the next few weeks, as I will be adding in some meals I can make on Sunday and bake on a busy night (activities for the girls will be starting soon). Would you have interest in seeing more of my short-cut and make ahead meals? If so, let me know!
Happy eating and if you have a new favorite recipe, please share it with me! π
John J. says
You have your Mother’s organizational ability. Efficient! I’ll have the pizza please!
Brittany Dixon says
Pizza night at the beach perhaps?! π
John J. says
I sure hope so. “Tradition” is important!
Rachel says
All of that food looks absolutely amazing! I need to try the pimento cheese and tomato sandwiches.
I want to get more into meal planning because I feel like I waste so much food! I would love to end the week with no food in my fridge.
Brittany Dixon says
Pro tip: toast the bread and broil the pimento cheese on a slice of it, so it’s melty. Then assemble the sandwich. So GOOD! I’ll also add red onions and romaine for some crunch and spice π
Jen says
What a great resource. I pinned it for reference. Even if I tried 1-2 a week to start with. It’s hard being a full time working mom, but can take baby steps to more plant based meals.
Brittany Dixon says
That’s awesome, Jen! I try to make it a rule for myself to only make one new recipe a week because otherwise I can get overwhelmed. I’m also working on some make-ahead recipes for fall when schedules get crazy, so hopefully I will have some more delicious, family-friendly dishes to share soon!
Rachel @ Rachel, Striving says
I love your meal plans! I live alone and find balancing buying food for a meal plan and only making what I need/using everything up to be very difficult. Definitely a work in process! I made the Lemony Lentil Soup from Gimme Some Oven last night and it was AMAZING. I highly recommend it! π
Brittany Dixon says
Oh that sounds delicious; I’ll try it- thanks!! π
Emily says
Super excited to try these! We do eat meat, but I make several plant based meals per week and tend to just repeat.
Iβm also intense about meal planning. Glad weβre not the only family to be out of food by the end!
Brittany Dixon says
I’m glad I’m not the only one, too! David picks on me for it! Haha
sherry says
Love this post–lots of recipes in one place to choose from in one place. Since no one else eats plant based in our house, I can make one meal and eat it for several days. I tried this one http://www.bodsquadfitteam.com/get-together/2017/5/13/protein-power-rainbow-quinoa-salad
from Angela Liddon. It was delicious!
Abby VanderWyst says
I love your meal plan posts, Brittany! Thank you! Listening to your Fitnessista podcast as well! Love it!
Brittany Dixon says
Oh thanks Abby!! π
Tracy says
Do you stick to your plant-based eating while eating out? What would you order at a whole in the wall Mexican, for example?
Listened to the Fitnessista’s podcast this morning! You did great!
Loved this post. Thank you! I’ll refer back to it for inspiration!
Brittany Dixon says
Ah, Mexican- my fav! We typically order the vegetarian fajitas for two. I typically eat so many chips that I skip the tortilla and make a salad out of it. Otherwise, we go places that offer bean burgers, or veggie pasta, or fish of some sort. It narrows the options for sure, but I haven’t found it difficult.
And thanks for the kind words on the podcast!! <3
Sara says
Heya,
I remember a while ago you may have had a low-iron scare. Did you ever get tested for that – and if so, how were your results? Have you seen any difference in energy since eating more plant-based?
When you meal plan, do you build meals around macros? Is that something you consider when meal planning?
Brittany Dixon says
Hi Sara! Yes, I did get blood work done and it all came back well within normal range! The thought from my doctor was that it was increased stress (which makes sense as to how I ended up with shingles, too). I feel really good eating plant-based! Though I’ll admit that I felt pretty good before, too, so no major difference there.
I don’t build meals around macros- I usually start with the produce, then try to add in protein of some sort and a healthy fat, but there is no real measurement or focus on macros beyond that.
Stephanie Woods says
Iβm very interested in seeing how you meal plan for busy weeks once school has started. We are in a rut where we are spending way too much at the grocery store and going over budget frequently. Plus Iβm trying to get my 3 & 1 year old eating more than chicken nuggets π€¦πΌββοΈ I love the meal planner and need to get one! Canβt wait to try the chickpea chicken salad. What do you put in your Greek hummus wraps? And which wraps do you use? So happy I found your blog!
Brittany Dixon says
The Greek wraps differ every time, but typically it’s a wrap, hummus, spinach, tomato, cucumber, red onion, kalamata olives, a sprinkle of feta, a squeeze of lemon, and oregano. So yummy! I use all kinds of wraps (not a loyalist), but I look for the ones with the most simple ingredients (or at least without hydrogenated oils :))