I know exactly what it feels like to struggle with meal planning.
When we started this journey in 2010, it would take me forever to plan a week of meals for my family.
I was overwhelmed by the thought of putting vegan meals together and I didn't think my family would eat it anyway.
Here are 3 quick tips to plan your own simple meals:
Keep breakfast super simple - eat the same couple of meals all week, so you don't have to think about it. Simple meals like oatmeal, cereal, smoothies, vegan pancakes, etc. Spend more time planning dinner and just put breakfast on autopilot.
Make a vegan version of your favorite meals - I did this in the latest What We Ate Today video using the Chipotle burrito bowl. Instead of spending $40 for our family to eat out, I made my own version for a fraction of the price and not a lot of time.
Cook enough for leftovers - This is the perfect time of year to bring out the slow cooker for vegan soups, chili and stew. Leftovers will save you time in the kitchenand leave you with a few less meals to plan each week.
I love sharing some of the meals we eat as a family! I'm passionate about this because many people tell me that vegan food is tasteless, expensive and/or too different from the way they're already eating. I promise there's so much abundance - you just have to open your mind and heart to it.
In the latest What We Ate Today video, I show you a day of simple meals that we enjoy as a family - Green smoothie & bagel, Chipotle burrito bowl and chickpea salad sandwich.
Click below to watch the video.....
Breakfast - Green smoothie & bagel
I used Earth Balance vegan margarine on the bagel
I didn't measure ingredients for the smoothie but I used almond milk, spinach, medjool dates (pitted and soaked them in water for about 7 minutes), frozen peaches and a banana.
Lunch - Chickpea salad sandwich (here's the recipe), corn & grapes
Chipotle Bowl | Vegan
Keywords: saute entree vegan vegetarian
Ingredients (Serves 5)
- 3 cups uncooked basmati or jasmine rice
- 5 cups water
- 1 cup cilantro, chopped
- Juice of 1 lime
- 2 teaspoons salt
- 1 tablespoon olive or avocado oil (optional)
- (2) 15 oz can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon water
- 1/2 teaspoon oil (to saute)
- 1 large red bell pepper, julienned
- 1 medium red onion, julienned
- 2 garlic cloves, minced
- 1 teaspoon of cumin
- 1/2 teaspoon of salt and black pepper
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
InstructionsChipotle lime rice
Rinse rice and place into a rice cooker with water. Cook rice.
Once done, transfer rice to a large bowl and toss with cilantro, lime, salt and oil.
Adjust salt and add more cilantro, if necessary.
I used a rice cooker but here's a recipe that doesn't require one. http://www.skinnytaste.com/2009/03/chipotle-cilantro-lime-rice-4-pts.htmlBlack beans
In a small saucepan, heat with all of the spices and water for about 5 minutes on medium, stirring occasionallyFajitas
Heat pan to medium-high and saute all ingredients for about 7 minutes or until soft.Guacamole
In a large bowl place the scooped avocado and lime juice, toss to coat.
Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher (or fork) add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic.
Add 1 tablespoon of the reserved lime juice.
Alton Brown's guacamole recipe
I hope this was helpful!