Meatless Monday Meal Plan & Grocery List

Sorry this is later than my scheduled post my son had strep and was not himself all weekend. Than God is he fine now :) 


I am going to make this first meal plan easy because I am all about simplicity. I am not high maintenance and literally take 5-30 minutes to get out of the house on a regular day, need I say more?

Breakfast :

Whole grain cereal like Kashi with almond milk and a banana with berries.

Snack:

Apple with almonds

Lunch:

Vegetarian Chili with spinach salad (recipe will follow)

Snack:

Glowing green smoothie OR Avocado toast

Dinner:

Spaghetti and sauce with steamed green beans or veggie of choice


Grocery List: (this is all inclusive take out what you don't need)

Whole grain cereal                    Chili powder
Almond milk                             brown sugar
bananas                                      cayenne pepper
berries                                        bay leaves
apples                                         whole grain or gluten free noodles
almonds
romaine
pears
spinach
2 cans diced tomato
1 can black beans
1 can any type of bean you would like
salsa verde
jalapenos
avocado
Ezekiel toast
marinara pasta sauce
green beans
tomato paste
onion
bell pepper
veggie broth
garlic
cumin

Vegetarian Chili thekindlife.com   http://thekindlife.com/blog/post/hot-damn-vegan-meatless-chili

2 15-oz cans diced tomatoes (preferably no salt added)
2 15-oz cans of beans (at least one black bean with options of black, pinto, or kidney for the other)
½ medium onion, minced
1 bell pepper, minced—it’s best to use the food processor to retain the liquid from the pepper (green or red; if you use red it can eliminate the need to use sugar, depending on taste)
1-2 jalapeños diced (depending on desired level of spice), seeds removed (or leave in 3-5 seeds for more of a kick)
½ cup salsa verde
1 cup “not chicken” broth or vegetable broth
3 cloves garlic, minced
1 Tbsp +1/2 tps cumin (or more, to taste)
1 Tbsp chili powder
1 Tbsp brown sugar
½ tsp cayenne pepper
1 ½ tsp salt, or more to taste
½ tsp pepper, or more to taste
2 bay leaves

1. Start by pouring half of the can of black beans with some of the juice from the can into a food processor or blender. Puree. Empty the remainder of the can and the additional can of beans into a colander and rinse. Set aside.

2. Sautee onions and garlic in a large pot until the onion becomes translucent.

3. Add the bell pepper, jalapeño, and salsa verde and cook for about three minutes with the lid on. Then add all other ingredients and cover.

4. Bring to a boil, then reduce to low-medium heat and let simmer for at least 40 minutes.