Hey there, lovely readers! I am so excited to share with you a glimpse into my life, as I walk you through what my big, bustling family and I ate in a week (Monday to Friday) on a whole food plant-based diet.

As a business owner and working mom of five, I’ve learned that staying organized and making meals ahead is a must. As some of you may know, I don’t meal plan but I do purchase enough groceries for the week to cover the basic needs. I hope this blog post and video provides you with some inspiration and perhaps even a few new recipes to try out with your own family. Let’s dive into our week of scrumptious, nutritious plant-based goodness!

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How do you feed a family on a plant-based diet?

It’s important you understand the nutritional needs for you and your family and plan your meals around them. No matter what your family can or cannot eat, you can totally create a meal plan based on what they enjoy. Our family believes in eating good foods, processed as little as possible and meals that tantalize our taste buds! Here’s what we had on a day to day basis this week.

Monday:

Breakfast: None (busy morning)
Lunch: Roasted yams, red potatoes with leftover quinoa on a bed of lettuce
Dinner: Potato soup and marble cake for Isaiah’s birthday

Monday started off a bit hectic, with everyone rushing around to get ready for their day so we skipped breakfast. For lunch, I whipped up a delicious and easy meal of roasted yams and red potatoes with quinoa, served on a bed of lettuce. It was perfect to enjoy on-the-go as I dropped off packages at the post office. Dinner was extra special as we celebrated Isaiah’s birthday. We made a warming potato soup, and of course, a delectable marble cake for our birthday boy!

Tuesday:

Breakfast: Date popsicle, fruit for the kids
Lunch: Asian sesame veggie-filled lo mein
Dinner: Potato soup

On Tuesday, our mornings continued to be a bit chaotic but we always keep a variety of fruit in the house for quick, on-the-go options. Occasionally, the kids will have a hankering for waffles or pancakes, and I let them take charge and whip up their own. Today, they didn’t feel like making any, but one of them kindly made me a delicious date popsicle for breakfast.

Lunch was a scrumptious Asian-inspired sesame veggie-filled lo mein or in Chinese Lo Mien. I made a flavorful sauce using tomatoes, peppers, and broccoli, and then topped it off with a drizzle of sesame oil and some green onions. It was the perfect midday meal to fuel us for the rest of the day.

For dinner, we opted for a repeat of Monday’s potato soup, as we had some potatoes that needed to be used up. It was a comforting and filling meal that the whole family enjoyed!

Wednesday:

Breakfast: Bananas
Lunch: Spicy noodles with a spinach, cilantro, and parsley sauce, served with sautéed cabbage and peppers
Dinner: Curried egusi soup with macaroni

Wednesday morning, we kept breakfast simple with bananas for everyone. For lunch, the kids voted on having spicy noodles, which is always a family favorite. We made a vibrant sauce with spinach, cilantro, parsley, homegrown Thai chilis, cayenne, and Szechuan peppercorns. This dish is not only fresh and flavorful, but it’s also quick and easy—perfect for a large, busy family. We served the noodles with a side of sautéed cabbage and peppers for an extra boost of veggies.

For dinner, we ventured into international cuisine and made a delicious curried egusi soup, which is a Nigerian dish. To give it some bulk, we cooked up macaroni and stirred it into the soup. The combination of flavors and textures made for a delightful and satisfying meal.

Thursday:

Breakfast: Blackberry pancakes with maple syrup
Lunch: Roasted sweet potatoes, red potatoes, cauliflower, and Brussels sprouts
Dinner: “Goat Curry” with chickpea flatbread and spelt flour unleavened bread

Want the recipe for “Goat Curry”? Click here -> “Goat Curry” Recipe

On Thursday, I had a full-day meeting, so I grabbed some bananas for a quick breakfast. Luckily, the kids decided to make blackberry pancakes, which I drizzled with maple syrup for a delicious and filling meal.

For lunch, I managed to take a break from my meeting and prepared roasted sweet potatoes, red potatoes, cauliflower, and Brussels sprouts. I cooked them at 450 degrees for about an hour, and they came out perfectly seasoned and satisfying.

Dinner featured our unique “Goat Curry”—a name that stuck after my husband, Trey, mentioned that it reminded him of goat curry, despite it being a meatless dish. I started with a mirepoix base, added a medley of Indian spices and tomatoes, and let it simmer throughout the day. When it was time for dinner, I served the curry alongside a chickpea flatbread, made from ground-up soaked chickpeas, and spelt flour unleavened bread. It was a hearty and flavorsome meal that everyone enjoyed!

Friday:

Breakfast: Quick 10-minute banana bread
Lunch: Spicy noodles, perfected
Dinner: Roasted potatoes, roasted brussels sprouts, roasted beets, served with an avocado lime salad

On Friday, I had a bit of time before my meeting, so I decided to make a quick 10-minute banana bread using some overripe bananas that had been sitting in the fridge. I made it without a recipe, and to my delight, it turned out delicious!

For lunch, the kids took the reins and prepared another round of spicy noodles. This time, they achieved the perfect level of spice, and the dish was absolutely bursting with flavor.

Dinner was a lazy meal because let’s face it, it’s been one heck of a week. I made a wholesome and nutritious meal of roasted potatoes and brussels sprouts seasoned to taste, a fresh avocado lime salad, and earthy roasted beets that turn so sweet it tastes like honey. It was the ideal way to end a busy week and fuel our bodies with the nutrients we needed.

Saturday:

Breakfast: Fasted, Trey had Cosmic Apples
Lunch and Dinner: Cajun-style quinoa with cilantro and green onions, roasted broccoli, onions, and peppers, herbaceous quick soda bread, and molasses ginger cookies Check out the recipe for Spelt Molasses Ginger Cookies here or click this button >Spelt Molasses Ginger CookiesOn Saturday, I decided to fast for breakfast, while the kids likely chose some fruit, and Trey enjoyed his Cosmic apples. Since it was the weekend, I wanted to make a big batch meal that we could have for both lunch and dinner, keeping things simple and stress-free.I had soaked quinoa the night before, so I prepared a Cajun-style quinoa, garnished with cilantro and green onions and served with a side of lime. To accompany the quinoa, I roasted broccoli, onions, and peppers for a vibrant and nutritious side of vegetables.To complete the meal, we baked a herbaceous quick soda bread, which we enjoyed dipped in extra virgin olive oil. I had originally planned to make almond cookies for dessert, but we ran out of coconut sugar. So, I improvised and made delicious molasses ginger cookies instead.We savored these dishes throughout the day, making for a satisfying and wholesome weekend meal.

I hope this week of plant based meals inspire you to incorporate more plant based balanced meals for you and your family, let us know what you’d try!