Best of Beans Meal Plan

Want to make eating a whole food, nutrient-dense, primarily plant-based diet with healthy fats the new normal? Our meal plans can help. For the week ahead, we have another delicious pasta dish, our version of a (non-) meatloaf and one of the tastiest kale salads yet. We’ll continue to add to our Health Starts Here recipes so you won’t have to make the same thing twice in any week — unless you want to.

Serves 1

  • Summary
  • Sunday
  • Monday
  • Tuesday
  • Wednesday
  • Thursday
  • Friday
  • Saturday

Keep in Mind

  • Nutritional yeast makes a great substitute for Parmesan cheese.

  • Sweeten up breakfast or dessert with fresh and dried fruits (especially berries), fruit juice, single-strength concentrates and purées (like applesauce) and coconut water.

Breakfast Tip

You can also add a small green smoothie or fruit smoothie as a filling addition to any breakfast.

Lunch Tip

Look for the Health Starts Here logo at your local Whole Foods Market in the prepared foods section. There are some great options in the case for quick meals to go. When you see the logo you know that each dish is plant-strong™, nutrient-dense and made from whole foods and healthy fats.

Snack Tip

Fresh fruit is a great snack — morning, afternoon and evening.

Dinner Tip

Frozen vegetables are a huge time-saver and are quite tasty; always keep your freezer stocked with your favorites.

Sunday - Batch Cook Day

Breakfast

Prepare ½ the recipe. Divide into 2 servings and save 1 for later in week. Serve with fresh fruit.

Lunch

Consider halving this savory recipe. Freeze 3 servings for later in the week. Serve with spinach salad and a berry dressing.

Dinner

Celebration Lentil Loaf
Recipe Rating: 2.8491

Serve with Tahini Mashed Potatoes

Divide lentil loaf into 6 servings (freezing 4 servings for later). Prepare ½ recipe of potatoes and have 1 serving with dinner; reserve remainder for a later meal. Serve lentil loaf and potatoes with mixed green salad, veggies and dressing.

Batch Cooking

Start the week by batch cooking and storing meals in grab-and-go serving containers. This saves precious time during the week for all meals.

Monday

Breakfast

Cocoa-Almond Baked Breakfast Quinoa
Recipe Rating: 2.85686

Thaw and warm quinoa bar. Rinse fruit and slice or chop if needed.

Lunch

Celebration Lentil Loaf
Recipe Rating: 2.8491

With Tahini Mashed Potatoes

Gently heat lentil loaf and mashed potatoes. Serve with a salad of romaine lettuce and a variety of crunchy chopped vegetables.

Dinner

Pasta, Kale and Sundried Tomatoes

Make sauce according to recipe directions. Cook only ½ suggested pasta amount. Prepare two servings, saving one for tomorrow’s lunch. Freeze remaining sauce for later meals. Add a large green salad with dressing.

Tuesday

Breakfast

Gently reheat millet cereal. Serve with fresh fruit.

Lunch

Pasta, Kale and Sundried Tomatoes

Gently heat pasta and sauce. Sprinkle with nutritional yeast if desired. Add a romaine salad with crispy veggies and dressing of choice.

Dinner

Mighty Bowls of Goodness
Recipe Rating: 3.74652

Thaw cooked beans from your freezer or open a can of no-salt added beans. Steam kale and broccoli and place in bowl with brown rice and beans. Add 3 ounces of salmon or tofu and chopped avocado if desired. Serve with a mixed green salad and dressing of choice.

Wednesday

Breakfast

Almond Rice Might Bowl

Warm ½ cup brown rice in ½ cup of almondmilk. Top with a sliced banana and 1 ounce of chopped raw almonds. Sweeten with a chopped date or fruit juice.

Lunch

Celebration Lentil Loaf
Recipe Rating: 2.8491

Thaw lentil loaf and gently reheat with brown rice. Consider dressing the lentil loaf with salsa or eggplant sauce. Serve with salad and tangy citrus dressing.

Dinner

Serve with Baked Fries and Kale Avocado Salad

Prepare kale leaves for salad; mix mashed avocado and lemon juice and reserve ½ in an airtight container for tomorrow’s lunch. Mix remaining avocado with ½ of the kale for tonight. This serves as your salad; feel free to add more greens and other raw veggies. Bake fries and reserve leftovers for future meals. Warm split pea soup and serve.

Thursday

Breakfast

Oatmeal Mighty Bowl

Cook rolled or steel-cut oats with peaches and nutmeg; top with pecans. Add unsweetened nondairy milk of your choice if you prefer moister oatmeal.

Lunch

Southwest Veggie Burgers
Recipe Rating: 3.43037

Serve with Baked Fries and Kale Avocado Salad

Thaw and warm veggie burger, serving open-faced on toasted Health Starts Here bread. Mix chopped kale and avocado-lemon mixture from last night and serve as your salad.

Dinner

Celebration Lentil Loaf
Recipe Rating: 2.8491

Serve with Tahini Mashed Potatoes

Thaw lentil loaf and gently reheat with baked fries. Consider dressing the lentil loaf with salsa or eggplant sauce. Serve with salad and tangy citrus dressing.

FRIDAY

Breakfast

Almond Rice Might Bowl

Warm ½ cup brown rice in ½ cup of almond milk. Top with a sliced banana and 1 ounce of chopped raw almonds. Sweeten with a chopped date.

Lunch

Southwest Veggie Burgers
Recipe Rating: 3.43037

With Baked Fries

Thaw burger and warm along with fries. Consider serving burger open-faced on toasted Health Starts Here bread. Add a green salad with dressing.

Dinner

Pasta, Kale and Sundried Tomatoes

Gently heat pasta sauce and cook 2 ounces of pasta. Sprinkle with nutritional yeast if desired. Add a romaine salad with crispy veggies and dressing of choice.

Saturday

Breakfast

Oatmeal Mighty Bowl

Cook rolled or steel-cut oats with apple and cinnamon; top with walnuts. Add unsweetened nondairy milk of your choice if you prefer moister oatmeal.

Lunch

Thaw and gently heat frozen soup. Add a slice of toasted Health Starts Here bread if desired. Serve with spinach salad and a berry dressing.

Dinner

Mighty Bowls of Goodness
Recipe Rating: 3.74652

Thaw cooked beans from your freezer or open a can of no-salt-added beans. Steam kale and broccoli and place in bowl with mashed potatoes and beans. Add 3 oz. of protein or chopped avocado if desired. Serve with a big green salad and dressing.

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