Menu Plan Monday

Meal Plan - Menu Plan

It’s been ages since I last blogged a menu plan.  It’s not that I haven’t been planning – I just haven’t been sharing.  This week is actually a pretty standard set of meals at our house.  The Boy’s decided that he’s a vegetarian (who will eat fish) once again, so I’m back to preparing meals that will easily accommodate everyone.

Tuesday night has been left up to Hubby because I’m off the London to represent Mature Students at NUS meetings on Tuesday and Wednesday.  I’m hoping it all goes well and that I find somewhere amazing to eat dinner Tuesday night.  {If you have any recommendations, I’d love to hear them!}

Our Weekly Menu Plan

Monday the 12th: Quick & Simple – Spicy Broccoli Pasta

Tuesday the 13th: Hubby’s Choice

Wednesday the 14th: Homemade Vegetable Balti with Basmati Rice

Thursday the 15th: Penne with Tuna, Tomato & Sweet Corn

Friday the 16th: Homemade Fish & Chips

Saturday the 17th: Pasta in Tomato Sauce Loaded with Vegetables & Cheese

Sunday the 18th: Sausages (Both Veggie & Normal), Potatoes, Peas, Onions, Carrots, Parsnips, Yorkshire Pudding & Gravy

What are you serving for dinner this week that’s quick and easy? I’d love to know what you’re cooking!

As always, you can find more menu plans at Orgjunkie & more meal plans At Home with Mrs M!


Today I’m stuck.  I have started writing three different blog posts and been unable to finish even one.  I’m feeling a bit scattered and I’m sure that’s part of it.  Some day the words simply don’t come easily - so instead of forcing words on to the page when they simply don’t want to come so instead I’ll leave you with something that reminds me that it’s okay.

2013-05-19 10.16.02

Weekends Require Special Breakfasts

When I was growing up weekday breakfasts were always routine affairs that consisted primarily of cereal. My mom taught Mathematics at a school a good 20 to 25 minute drive from our house so it was on the weekends that she would cook or bake and make breakfast a special meal. Decades later, I still firmly believe that weekends require special breakfasts. Sitting down to a cup of coffee and a bowl of cereal just doesn’t cut it on Saturday and Sunday. Still somehow, last Sunday morning I found myself in a bit of a dilemma – the Boy wanted pancakes and we had no eggs in the house. I’ve never had good luck with vegan pancakes in the past, but I pulled my go-to vegan cookbook off the shelf and decided to find a new recipe to try. vegan chocolate chip pancakes amie 400 However, this recipe did not fail me.  The pancakes were rich, chocolatey,  fluffy, and pretty much everything I had dreamt that they could be.

“Mom these are delicious!” – The Boy

Not only did the boy devour two giant six-inch pancakes Sunday morning, but he had another two for breakfast on Monday morning.  They are simply that good! 

Vegan Chocolate Chocolate Chip Pancakes

Rating: 51

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 30 minutes

Yield: 7 - 9 Six inch Pancakes

Serving Size: 1 - 2 Pancakes


  • 2 cups (250 g) plain/all-purpose flour
  • 1/3 cup (27 g) cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda/bicarbonate
  • 1 & 1/2 cups (355 mL) non-dairy milk - I used unsweetened almond milk!
  • 1/2 cup (120 mL) vegetable oil
  • 1/2 cup (100 g) sugar
  • 1/2 cup (88 g) non-dairy chocolate chips
  • 1/2 cup (115 mL) additional non-dairy milk
  • Oil spray - If not using a non-stick pan


  1. In a large bowl or batter bowl, mix together the flour, cocoa powder, baking powder, and baking soda/bicarbonate. You may want to sift them to stop the cocoa powder from clumping.
  2. In a measuring jug mix 1 & 1/2 cups (355 mL) of the non-dairy milk with all the oil and sugar.
  3. Pour the wet mixture into the dry ingredients and stir until lump free. If the mixture seems too thick add non-dairy milk until it is pourable.
  4. Fold in the non-dairy chocolate chips.
  5. Pour batter into a hot non-stick skillet 1/2 cup (or ladle full) at a time. Wait for the edges to begin to lift from the pan and the top to be nice and bubbly before flipping and cooking for an additional minute.
  6. Enjoy hot or cold! They’re sensational with strawberry or cherry jam!


These also keep well in the fridge or the freezer for reheating in the microwave!

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