Check out your pantry, refrigerator and freezer.  Allow the ingredients that need to be used quickly or that you have an abundance to be the template for your entre choices.
Keep a running grocery list of ingredients on your refrigerator; as you run out put it on your list.
Entrées are the challenge.  Breakfast and lunch are the easy fixes when you transition into the whole plant based lifestyle.


Breakfast

  • Oatmeal with fruit or savory blends
  • Greens, rice, veggies and beans

  • Whole Plant Based pancakes

  • Fruit and quinoa

  • Millet Bake

Lunch

  • Sandwiches; pitas; wraps
  • Soups
  • Salads
  • Leftovers

 

Dinners

  • Main Event
  • Sides
  • Vegetables

Desserts

  • Banana Ice Cream
  • Baked Delight
  • Fruit

Entrées; try to choose entrées that have ingredient commonality

Mon

  • Tostada Stacks

Tues

  • Red Lentil Marinara

Wed

  • Orange Ginger Stir Fry

Thurs

  • Sweet Potato Lasagna

Fri

  • Black Bean Burgers

Sat

  • Black Bean Chili

Sun

  • Black Bean Chili W/ Cornbread

Common Ingredients: Onion, Garlic, Celery, Black Beans, Carrots, Sweet Potato, Lentils, Spinach, Red Peppers, Tomato,

Rice, Tofu, Greens, Mushrooms, Broccoli, Vegetable Broth

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