So I am trying to get myself more organized (note: trying) and part of that is making a meal plan. I usually have a rough idea of what I am going to make during the week using ingredients that we have on hand or by making something I have my heart set on. A lot of the meals I make usually have enough leftovers for the next day’s lunch or dinner again and no one here seems to mind that. When I go ahead and make a meal, I plan for leftovers so I make enough to last for two days since we are a family of five.

I am not hardcore into doing everything planned and to the tee anyways, so I figure if there is something on the meal plan that I decide not to make that particular day/meal I will just swap it for another day’s lunch or dinner and still keep these same meals for the week. We usually just snack on fruit (mainly apples), vegetables or any cookies or muffins that I have baked and I thaw out for the week. Right now the freezer is still full, with lemon poppyseed muffins, chocolate peanut butter squares and cinnamon flax cookies. Other snack options are fruitsouce bars, crackers, rice cakes or popcorn.

I really want a lot of veggies this week because I am still not feeling very well. I have been dreaming of stir-fry because it is my favorite meal and we have kale in the fridge. I also always make at least one soup a week because it is a meal that will last for two days. This week I feel like Split Pea Soup, right now we are finishing off Tomato Cabbage Vegetable soup. I made 4 loaves of whole wheat bread on Saturday so we have lot of bread to eat throughout the week.

I plan on sharing the bread recipe soon. It is perfect for slicing and toasting too!

Autumn has also been wanting burgers and since we have organic tofu to use up I am going to be making “Honey” Dijon Tofu Salad and Tofu Bacon (Kesa’a favorite).  On the weekend I plan on making chili, which is something we haven’t had in quite a while.

And since I am going ahead and typing out a meal plan, I thought why not share it on the blog? Here is my meal plan for this upcoming week. Any links for recipes on the blog are in blue.

Monday

Breakfast – Organic millet rice or kamut puff cereal with fresh or dried fruit and/or nuts and unsweetened almond milk

Lunch – Leftover pasta with Homemade Italian Onion and Garlic Tomato Sauce and Vegan Parmesan Cheese and salad with Asian dressing

Dinner – Leftover Tomato and Cabbage Vegetable Soup and Homemade Whole Wheat Bread (new recipe)

Tuesday

Breakfast – Oatmeal with chopped apples, cinnamon, pure maple syrup and unsweetened almond milk

Lunch –  Split Pea and Brown Rice Soup with whole wheat bread

Dinner – Teriyaki-Glazed Asparagus, Kale and Tofu Stir-Fry

Wednesday

Breakfast – Toasted Homemade Whole Wheat Bread and PB and/or Jam, fruit and unsweetened almond milk

Lunch – Leftover Split Pea and Brown Rice Soup with whole wheat bread

Dinner – Smoky Hickory Quinoa and Black Bean Burgers with salad or raw vegetables

Thursday

Breakfast – Pumpkin Spice Pancakes and fresh fruit

Lunch – “Honey” Dijon Tofu Salad Sandwiches and raw vegetables

Dinner – Leftover Smoky Hickory Quinoa and Black Bean Burgers or Taco Salad and salad or vegetables

Friday

Breakfast – Organic millet rice or kamut puff cereal with fresh or dried fruit and/or nuts and unsweetened almond milk

Lunch – “Honey” Dijon Tofu Salad Sandwiches and raw vegetables

Dinner – Maple Garlic Veggie Stir-Fry with brown rice or quinoa

Saturday

Breakfast – Oatmeal with chopped apples, cinnamon, pure maple syrup and unsweetened almond milk

Lunch – Fried Potatoes, Tofu Bacon and raw vegetables

Dinner – Veggie-Loaded Chili

Sunday

Breakfast – Fluffy Whole Wheat Pancakes with Cinnamon Maple Syrup

Lunch – Leftover Chili

Dinner – Pineapple Ginger Fried Rice

Wishing you all a great week! 🙂