Vegan Meal Plan, Keeping it Simple

Bless me  readers, for I have gone awol, it’s been 4 months since my last blog. I don’t have any legitimate excuses other than laziness and well, laziness. I’ve been creating WFPB meals, eating well and even photographing my plates but I just couldn’t make myself blog about it. I guess that’s the beauty of a personal blog that only a few people read. There’s no real pressure for me to create content.

That confession being said, here’s my real life meal plan in the new reality that is the Covid-19 pandemic. I’m using more non-perishable and frozen foods when I run out of fresh produce. My new mantra is, “It can wait.” I don’t run to the store every time I get the urge to buy an exotic ingredient or the perfect vegetable. Frozen spinach is fine in a lasagna. Canned corn can easily be added to stews and chilies. Frozen berries are apparently higher in antioxidants, so use them.

I’m buying fruits and vegetable that will last longer than a week so I can space out my trips to the grocery store. Apples, carrots, celery, potatoes, beets, bell peppers, cauliflower, broccoli, green beans and Brussels sprouts will last 7-14 days in the refrigerator. Greens, pears, lettuce, fresh berries, and melons should be eaten first because they don’t last as long.

Vegan meal plan
Pineapple Fried Rice and Tofu Bowls I served this in a bowl with sautéed purple cabbage and chopped carrot. Mix the cabbage and carrots with a dash of sesame oil, soy sauce and siracha and microwave for 2 minutes.

Quick Chic Pea Bolognese over Penne Pasta 
Potato Onion Pizza
Potato Corn Chowder

Cauliflower Tacos

Please don’t give up on healthy habits just because you are self-isolating. There does appear to be a survival advantage in Covid patients that have healthy lifestyles with strong lungs and hearts. The only thing our frontline healthcare providers are asking of us is to stay home and stay healthy. Stock up on non-perishable foods like whole grains and legumes for quick nutritious meals. Add in canned and frozen produce as necessary until you’re able to shop again.

Stay home and wear a mask if you have to go out.
This could be my son who is staffing a Covid ICU on the East Coast. Do it for him, give them a fighting chance. Every one of us is on  the frontline now and healthcare professionals are our last defense.

7 Comments Add yours

  1. Dale says:

    Definitely a silver lining to this surreal situation. Learning how to buy foodstuffs in an intelligent manner, wasting less, using what we have…

    Liked by 2 people

    1. Perhaps more people will learn to like eating at home. Stay healthy amiga.

      Liked by 1 person

      1. Dale says:

        Dahlink… I am cherishing this time in the kitchen. After months of not being able to because of work…
        You too, amiga!

        Like

  2. Dear Tracey,

    You are absolved of all guilt but you have been missed. We are staying in and working out a lot. Missing my swims. Doing more cooking. Healthy meals are a challenge with my husband…ah well, I cook them I can’t stop him from adding ketchup or BBQ sauce. BBQ sauce on grilled salmon? Ugh.
    Love the painting. Might have to snag it, if that’s okay.
    Keeping your son in my thoughts and prayers.

    Shalom and continued good health,

    Rochelle

    Liked by 1 person

    1. I’m missing my pool also but I’m safer in the U.S. I’m trying to cycle and do yoga to stay sane.
      Thank you for popping in to say hello.

      Like

      1. I have a nice elliptical trainer. I’m up to 3 miles on it. And I take long walks outside when weather permits. Missouri’s so iffy. My doctor is pushing yoga. I might try it.

        Liked by 1 person

      2. I do restorative yoga, which is glorified stretching. “Ease” by Michelle Fife on Amazon is a great place to start.

        Like

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