By the time the end of January rolls around I am so ready for Spring. The cold, rainy (or snowy depending on where you live), dark days really get to me. I like to brighten things up a little with a day of light and fresh meals that are fun and energizing. Go ahead, let it rain (or snow). I can feel Spring on it’s way.

Kristy

Breakfast – Smoothie Chia Pudding

Snack – Refreshing Renewal Juice

Lunch – Quinoa Lettuce Wraps

Snack – NO BAKE Blueberry Granola Bar

Dinner – Broccoli and White Bean Soup

This year Southern California weather has decided to remind us what cold weather feels like.  The last week or so has been freezing and no matter how many layers I pile on I just can’t seem to get warm.  This is one of those times where I need to warm myself from the inside out and there’s nothing like wholesome, soothing food to do that for you!  Here’s to staying warm one delicious meal at a time!

~Sarah

Breakfast - Cinnamon Vanilla Banana Bread and a cup of hot tea

Lunch - Broccoli and White Bean Soup with a side of whole grain crusty bread

Dinner - Butternut Squash Lasagna and a side salad

Snack – A handful of Spiced Pumpkin Granola and a cup of organic coffee with Homemade Coffee Creamers

It’s Vegan MoFo and we’re so excited to be celebrating delicious plant based foods for the whole month.  For this meal plan we’ll be letting the pictures speak for themselves.  Enjoy this beautiful and healthy meal plan!

~Sarah

Breakfast - Caramelized Banana Stuffed French Toast

Lunch - Summer Sweet Potato Salad with Garlic Dijonnaise

Dinner - Soul Soothing Miso Ramen Soup

Dessert - Perfect Vanilla Cupcakes

So you’ve decided to make the pledge to go veg for one week!  Woohoo!  Are you having a hard time convincing the rest of your family to join you?  Well, here is a family friendly, kid approved meal plan that everyone will love.

~Sarah

Breakfast – Crispy Waffles with a side of fresh fruit

Snack – Orange Julius

Lunch – Naked Quesadillas

Snack – Skip and instead have dessert after dinner!

Dinner – Pasta with Sarah’s Marinara Sauce, a green salad and Perfect Vanilla Cupcakes with Creamy Vanilla Frosting

My husband made the decision to go entirely plant based by himself.  He did the research and came to the same conclusion I did – it’s healthier, better for the environment and the best commitment you can make to providing your body with the best that nature has to offer.  However, he was skeptical of what he was going to be able to eat, especially being a meat and potatoes kind of guy.  So here is his meat and potatoes guy approved meal plan! Enjoy!

~Sarah

Breakfast - Pumpkin Sausage Patties with a side of Naked Hash Browns

Snack – a handful of Smokey Bacon-y Almonds

Lunch - Fiery Mexican Soup and a side of Sun Dried Tomato and Olive Focaccia Mini Buns

Snack - Apple Pie Truffles

Dinner - Sweet and Saucy Teriyaki Stir Fry

Warm and comforting is the theme for this meal plan. Whether there’s an autumn chill in the air or you’re feeling under the weather or maybe you just had a bad day the meals in this plan will have you feeling better in no time.

Kristy

Breakfast – Slow Cooker Steel Cut Oats with fruit of choice

Snack – Chocolate Graham Crackers

Lunch – Soul Soothing Miso Ramen Soup

Snack – Homemade Pear Sauce

Dinner – Lentil Shepherd’s Pie

This menu plan features some of my favorite fall recipes featuring fresh produce direct from the farmers market.  It’s perfect for Pledging to go Veg!

Kristy

Breakfast – Smoothie Chia Pudding

Snack – Spiced Pumpkin Granola

Lunch – Farmer’s Market Salad with Shallot Vinaigrette and Roasted Tomato and Quinoa Soup

Snack – Fresh, ripe and crisp apple

Dinner – Root Vegetables Pancakes and Baked BBQ Lentils

Are you ready to make the Pledge to go Veg?  We’re here to help!  We’ll be sharing some of our favorite ‘veg’ meal plans with you all this week.  Here’s one of my favorites.

~Sarah

Breakfast – Toasted Banana Breakfast Roll and a glass of fresh ‘green’ juice

Snack – a handful of Tamari Roasted Almonds and some carrots

Lunch - Veggie Sub with Avocado Spread

Snack – Pizza Baked Chickpeas

Dinner - Spicy Peanut Pasta

I don’t count calories or carbs or anything else. I just try to eat a balance of fruits, vegetables, proteins and grains and of course drink lots of water. While there is no magic meal plan to meet everyone’s needs just keep it balanced and don’t be afraid to eat things “out of order”. There is no rule that says you need to eat breakfast food at breakfast and lunch at lunchtime, etc. If it’s easier to eat a smoothie, yogurt, chia pudding or cereal for lunch or dinner then do it and balance your meals accordingly the rest of the day. Enjoy what you eat when you want to eat it. It’s all good.

Kristy

Breakfast – 1 cup Smoothie Chia Pudding and 1 cup green tea

Snack – 1 apple with 2 tbsp peanut butter

Lunch – 1 Naked Reuben and a handful of cut veggies

Snack - 6 pieces Baked Pita Chips and 2 tbsp Homemade Hummus

Dinner – 1 serving Quinoa Pizza Bake and Roasted Asparagus

Snack – 1 serving Banana-licious Ice Cream