Week 8 of my 2020 Plant-Based Meal Plan series – including breakfast, lunch, snack, and dinner – featuring recipes my husband enjoys. ?
If you are new to my meal plan series, I encourage you to visit my Week 1 post to learn about recommended appliances, Test Kitchen recipes, and daily menu items.
I’ve gone over the ingredients for every recipe in this week’s plan and made a grocery list. It includes quantities when appropriate, so you can compare it to what you may already have on hand.
As I shared last week, I enjoy cooked grains with fruit for breakfast every morning. If you are looking for something different, I have curated an extensive collection of recipes on my Plant-Based Breakfast Ideas board on Pinterest.
Snacks & Dessert
I usually have fresh or dried fruit for a snack around 3 p.m. to hold me over to dinner. And I make some kind of dessert to enjoy over the weekend. This week I plan to make:
Week 8 Day 1 Menu
- Mini Chickpea Quiches (We had leftover Pesto Pasta Shells)
Week 8 Day 2 Menu
- Leftover Pizza
Week 8 Day 3 Menu
Week 8 Day 4 Menu
- Leftover Veggie Patties
Week 8 Day 5 Menu
- Leftover 3 Bean Chili
- Big Salad or Leftovers
Week 8 Day 6 Menu
- Leftover Lasagna
Week 8 Day 7 Menu
- Leftover Bombay Potatoes
- Veggie Cauliflower Fried Rice by Running On Real Food
Week 8 Meal Plan Overview
Here’s a quick overview of this week’s plan:
I hope you found this meal plan helpful. If you would like to see the plan in action – including adjustments to recipes – I encourage you to visit Watch Chris Go Plant-Based.
I welcome questions and comments!