That moment when your blender becomes your glass.
Every week, I create a menu plan for the week ahead. I’ve always found menu planning to be helpful, but especially when eating a vegan diet. Sometimes I forget to make one, and those weeks are just awful. I stare into the fridge and whine that there’s “nothing to eat”, even though the fridge is packed full of deliciousness. It’s bad.
So – I menu plan every week (usually) to make things easier on myself. And it works. I promise.
Here is the menu plan for my family this week:
Breakfast:
- Fresh Juice (Cucumber, Lemon, Green Apple, Red Cabbage), Fruit Smoothie
- Fruit Smoothie, Roasted Potatoes with Nacho Cheese Sauce
- Fruit Smoothie x5 (trying to stick to smoothie-only breakfasts this week)
Lunch:
- Huge Salad with Beets, Carrots, Spinach, Cucumber & Tahini Dressing
- Vegan Caesar Salad, Fruit
- Raw Berry Crisp x2
- Shaved Fennel Salad with Raspberry Dressing
- Strawberry Spinach Salad
- Sliced Bananas & Apples with Cinnamon & Almond Butter, Raw Veggie Sticks, Berries & Fresh Juice (Apples, Kale, Lemon, Celery)
Dinner:
- Raw Broccoli, Mango, Avocado and Date Salad
- Veggie Stir-Fry with Smoked Tofu
- Quinoa Bowl with Smoked Tofu, Beets, Carrots, Avocado, Spinach & Tomato
- Cauliflower Fried “Rice”
- Vegan Eggplant Parmesan
- 3-Bean Chili with Pesto & Homemade Flat Bread
- Baked Spaghetti Squash with Roasted Red Pepper Sauce
Snacks/Dessert:
- Fruit
- Raw Nuts
- Banana Ice Cream
- Lemon Blueberry Crepes
- Lemon Blueberry Muffins
