Whole Foods Plant-Based Weekly Meal Plan #2

Plan ahead what you will buy at the store.  The food in your cart goes to your pantry; the food in your pantry goes into your body; so buy only whole, plant-based foods for healthy eating!

Plan ahead what you will buy at the store. The food in your cart goes to your pantry; the food in your pantry goes into your body; so buy only whole, plant-based foods for healthy eating!

I find that the more planning I do, the easier it is to have whole, plant-based, delicious food available throughout the week.  That’s why I write a weekly meal plan and prepare ingredients in advance on one weekend day.  Then throwing together a meal is a snap during our busy work week.

The meals below will feed 2 adults breakfast, lunch, snacks, and dinner for 5 days.  Our total grocery bill was $167.21.  We almost always get comments on our purchases at the grocery store from customers in line or the cashier.  Remember that less than 2% of Americans will leave the grocery store with nothing but whole, plant-based foods in their cart.  And if you buy it, you will eat it!

Bear with me–I will post all recipes this week as I make and photograph them.  Here is what we are eating this week:

Breakfast:

“Any Grain” cereal with choice of toasted almonds, walnuts, banana, raisins, and cinnamon

Whole wheat toast with peanut butter

100% Whole wheat mixed berry muffins with flax

Lunch:

Veggie burgers on whole wheat rolls with Plant-Strong Barbeque Sauce

Fruit

Whole roasted unsalted almonds

Carrot sticks with Roasted Red Pepper Dip

Potato & asparagus salad

Snacks:

Chickpea Rice Salad with Fennel and Orange

Mean Green Smoothie

Chunky Monkey Smoothie

Baked sweet potatoes

Popcorn

Baked apples

Dinners:

Orange beet & bean salad

Lentil dal

Barley with creamy sundried tomato sauce

Baked spaghetti squash with spicy lentil sauce

Chana Saag

“Any Vegetable” Soup and sweet potato fries

Grocery List:

3 bunches kale

2 lemons

2 limes

2 large eggplant

6 beets

bag organic oranges

bag apples

pineapple (fresh)

6 sweet potatoes

4 red peppers

30 bananas

ginger

small bag walnuts

small bag sliced almonds

raisins

whole dates

large bag carrots

organic mixed greens

large bag Yukon gold potatoes

1 pound red potatoes

asparagus

1 bunch green onions

chives

2 shallots

bag onions

bunch garlic

sun dried tomatoes

fresh basil

fresh cilantro

fresh parsley

2 spaghetti squash

can tomato paste

4oz can diced green chilies

brown rice vinegar

whole popcorn

1 can chick peas

2 bags dry navy beans

bag great northern white beans

bag green lentils

2 bags whole barley

2 bags frozen mixed berries, no sugar added

whole wheat flour

ground flax seed

unsweetened, oil-free soy milk

Cook on Prep Day:

Bread

Veggie Burgers

Navy Beans, Great Northern White Beans

BBQ Sauce

Carrot sticks

Toasted nuts

Barley, Brown Rice

Date Syrup

Roasted Red Pepper Spread

About these ads

3 thoughts on “Whole Foods Plant-Based Weekly Meal Plan #2

  1. Pingback: Chana Saag | Whole New World

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s