In Blog on
June 19, 2019

Well Fed Weekly Meal Plan #7: Healthy Variety

Hey, stop. Before you go any further, if you haven’t read how I meal plan, you might want to check it out to understand this a little better. Cool, thanks.

Dinner 1(M/TH): Sunkissed Kitchen’s Vegan One Pot Pasta

Who doesn’t love a one pot meal?! We loved this recipe. It tastes like an indulgent meal but really it is a lot of delicious veggies with chickpea pasta and a delicious and creamy vegan tomato sauce that was super easy to make. Two thumbs up!


Dinner 2 (T/F): Fork Knife Swoon’s Lemony Kale and White Bean Soup served with House of Nash Eats’ Roasted Garlic and Rosemary No Knead Artisan Bread

If I go big with homemade bread I try to balance it out with a lighter main course. This soup is so light yet flavorful and surprisingly filling. This is definitely one of our favorite soups and it has only a handful of ingredients in it. Super quick and easy to make. The bread is a fabulous and easy homemade artisan bread recipe. It is so moist and fluffy and has the most delicious flavor combo of roasted garlic and fresh rosemary. It is incredibly easy to make as long as you remember to set the dough out to rise for 12-18 hours.

Dinner 3 (W/Sat): Recipe Tin Eats’ Mousakka

I shared about this recipe in an Instagram post recently. My mother is Greek and Mousakka is very popular Greek dish. It combines roasted eggplant with a hearty tomato sauce and beef mixture baked under béchamel sauce. Oh so comforting and yummy. I use Gardein’s beefless ground in place of beef and it makes practically zero difference.

Dinner 4 (Sun): Gimme Delicious’ Avocado Black Bean Quesadillas

This one is self explanatory. Who doesn’t love quesadillas? No really, does anyone not love quesadillas? Just look at the photo above and you will want to make these. This is a super simple dinner to throw together that everyone will love.

Lunch for husband: Minimalist Baker’s Lentil Mushroom Stew over Mashed Potatoes

To pull of feeding my very hungry husband lunch for a full week I make a GIANT pot of whatever the recipe for the week is. I don’t like mushrooms but my husband does so I often incorporate mushrooms into his lunch. This recipe is easy to make, filling, and is basically the ultimate healthy comfort food- a thick mushroom and lentil gravyish stew over creamy mashed potatoes…. Yes you heard me right. I store the mashed potatoes and the stew in separate containers for him to scoop out some each day. He loved this.

Lunch for me: Blissful Basil’s Nutty Green Veggie Crunch Salad

The combination of crunchy veggies with the dressing…out of this world. This is a super healthy and energizing lunch that I happily ate 7 days in a row.

Lunch for toddler: We kept it simple this week with PB&J sandwiches with a side of pickles and cheese sticks. Can’t go wrong with that.

Breakfast for husband and toddler: Old fashioned rolled oats with berries, bananas, and peanut butter every dang day because it is cheap, filling, and nutritious.

Breakfast for me: Well Fed Familia’s Vegan Morning Power Protein Smoothie

I get fixated on a breakfast item and eat it for breakfast every day for about a month and then I get sick of it and take a few months off before I eat it again. Last Fall I got on a smoothie kick. Loads of goodness and healthy protein keeps me fueled and full for the morning until lunchtime and my toddler always steals at least 10 sips as well. If you don’t want to do the protein powder just throw in ¼ cup of oats which will give you extra protein and help to fill you up.

I hope this helps give you some ideas for your weekly menu. Whether you use just one of these recipes or the whole meal plan, I wish you happy cooking and eating. As always, stay well fed my friends!

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