We all go through phases of wanting to eat healthily and stay on top of our goals, but sometimes you slip and it can feel impossible to get back to where you were. This meal plan is focused on whole food, plant recipes that taste amazing, to get you to enjoy eating plant-based meals, and marvel at all the color on your plate. If you’re having a hard time wanting veggies, you can try piling them on a pizza, putting them in a yummy buddha bowl, or even sneak them into your desserts. Another way is to find delicious recipes that make you excited to get into the kitchen.
We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Weekly Meal Plan Archives!
Are you ready to have a week full of delicious vegan food that leaves you nourished and content? Let’s get started!
This week, we’re bringing you meals with fresh ingredients to enjoy for your breakfast, lunch, dinner, and dessert! And, they are fully vegan and plant-based!
Monday
Source: Focaccia Pizza
Happy Monday! Start off the week eating fresh ingredients with this large batch green smoothie that you can use throughout the week! For lunch, enjoy this Thai salad that packs in so many nutrients! End the day with some double chocolate brownie balls!
- Breakfast: Large Batch Green Smoothie by Caroline Doucet
- Lunch: Easy and Crunchy Thai Salad by Robin Browne
- Dinner: Focaccia Pizza by Dominique Ebra
- Dessert: Double Chocolate Brownie Balls by Taavi Moore
Tuesday
Source: Light and Fresh Vegan Split Pea Soup
When you’re not in the mood to eat healthy foods, the best thing to do is find something that gets you excited to cook and make your own food. This can be a recipe that looks cool, or something simple that you haven’t tried making before. Sometimes, just making something that you like and look forward to is an easy way to ease back into cooking at home. Feel free to make this delicious maple almond granola to eat throughout the week. End the day with these easy carrot cake cookies! Feel free to ice them using vegan cream cheese icing!
- Breakfast: Crunchy Maple Almond Granola by Planted and Picked
- Lunch: Sweet Potato Deluxe by Lena Novak
- Dinner: Light and Fresh Vegan Split Pea Soup by Maria Koutsogiannis
- Dessert: Carrot Cake Cookies by Hayley Canning
Wednesday
Source: Fruit-Sweetened Peanut Butter & Jelly Muffins
The easiest way to fit in fresh ingredients when you’re not in the mood for them is add them to a pasta sauce. This lentil mushroom bolognese is perfect to add veggies to; you can add zucchini, grated carrot, or even diced mushroom to it! Plus, you’ll have enough for leftovers, too!
- Breakfast: Fruit-Sweetened Peanut Butter & Jelly Muffins by Caroline Doucet
- Lunch: Grilled Corn Salad with Jalapeno and Avocado by Gabrielle St. Claire
- Dinner: Lentil Mushroom Bolognese by Sarah Ottino
- Dessert: Copycat “Reese’s” Peanut Butter Cups by Tori Cooper
Thursday
Source: BBQ Jackfruit and Coleslaw Sandwiches
These muffins made with zucchini might have you raising your eyebrows, but they definitely taste great! Plus, this good heart salad is a perfect way to get back into eating salads; you can top it with all the things you love, and the cashew cheese adds an extra dose of plant protein! If you’re not ready to tackle an entire salad for lunch, you can use this salad in a wrap or a burrito bowl!
- Breakfast: Paleo Blueberry Zucchini Muffins by Kat Condon
- Lunch: The Good Heart Salad with Vegan Cashew Cheese by Zuzana Fajkusova and Nikki Lefler
- Dinner: BBQ Jackfruit and Coleslaw Sandwiches by Sarah Ottino
- Dessert: White Bean Brownies by Mitra Shirmohammadi
Friday
Source: Nut and Fruit Breakfast Loaf
Happy Friday! The week may have flown by, but it’s not the weekend yet! These meals with fresh ingredients are an excellent way to round out your week of healthy eating. Starting out with this breakfast loaf (that you can enjoy this weekend!) and ending the day with a delicious meal stuffed red bell peppers, the weekend will be here before you know it!
- Breakfast: Nut and Fruit Breakfast Loaf by Gabrielle St. Claire
- Lunch: Mushroom and Kale Burgers by Denise Perrault
- Dinner: Stuffed Red Bell Peppers by Annie Kimmelman
- Dessert: Soft Baked White Chocolate Blueberry Cookies by Gabrielle St. Claire
Learn How to Cook Plant-Based Meals at Home!
Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health, and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer and has many side effects.
For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.
Here are some great resources to get you started:
- Weekly Vegan Meal Plans
- Plant-Based Health Resources
- Plant-Based Food & Recipes
- Plant-Based Nutrition Resources
- The Ultimate Guide to Plant-Based Nutrition
- Budget-Friendly Plant-Based Recipes
- High Protein Plant-Based Recipes
- Plant-Based Meal Prep
For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating!
Comments