September 16, 2018

Quick Plant Based Lunches to Prep This Week

Eat

Have you always wanted to meal prep, but feel intimidated by it? I was the same way too when I first started. These couple tips help me the most when I’m on a tight schedule!

A couple tips for quickly putting meals together in the morning:

  • Prep grains, veggies, and proteins at the beginning of the week and halfway through again for freshness.

I always have 1-2 grains in my fridge ready to throw a great bowl together. For this week, try cooking some brown rice and quinoa and store them in an air-tight, half gallon Stasher! I like to do the same with hard-boiled eggs, greens, and sheet-pan veggies.

  • Organize your fridge and pantry.

This will keep your ingredients in sight. How many times do you go grocery shopping, come home, and think you to yourself you’re out of food? I’ve done it too! An organization system helps a ton.

  • Use proper storage containers.

Make sure to keep your fresh food, fresh! I love keeping my grains and roasted veggies in Stasher bags, and then toss them in an air-tight glass container in the morning when I’m creating a bowl to take with me.

 

When you’ve gathered all of your supplies, here’s what to cook this week! All of these recipes taste amazing chilled as well as heated for convenience.

 

Sweet Potato + Pesto Grain Bowl

Ingredients
  • Brown Rice
  • Roasted Sweet Potato
  • Avocado
  • Spinach
  • Black beans
  • Pesto (My go-to is Trader Joe’s Vegan Kale Pesto)

Make it: Fill your lunch container with a base of brown rice, followed by cubed and roasted sweet potato, avocado, a handful of fresh spinach, black beans, and a dollop of pesto. Shake it up when you’re ready to eat and devour.

Portobello + Red Pepper Quinoa

Ingredients
  • Balsamic Portobello
  • Roasted Red Pepper
  • White Quinoa
  • Veggie or Bone Broth
  • Massaged Kale
  • Chickpeas

Make it: Cook your quinoa with veggie or bone broth instead of water this week for extra protein and flavor. Top it with marinated balsamic portobello and roasted red pepper, olive oil massaged-kale, and fresh chickpeas.

Peachy Fig Salad

Ingredients
  • Peaches
  • Figs
  • Balsamic
  • Olive Oil
  • Avocado
  • Greens
  • Optional Hard Boiled Egg

Make it: Layer your container with a bed of greens, spring mix is usually my go-to. Add some freshly diced peaches, figs, half of an avocado, one hard-boiled egg, and a side of balsamic and olive oil dressing! Pour on the dressing when you’re ready to eat and shake it up.

 

SHARE

Related Posts
Featured
Luteal Phase Fat Balls
I've been snacking on these in my stories for the past week and I'm so excited to finally bring you the recipe! Luteal phase fat balls! I know, I know. Who actually wants to eat something called fat balls? Well, these are the ultimate source of healthy fatty acids + energy boosting alchemy. Sugar cravings take over my life. That's right, I still fall victim time and time again to the most powerful drug out there. These energy bites provide the perfect taste to curb those cravings and your endocrine system will thank you for it! Ingredients - 1/2 cup of walnuts - 1/4 cup of mixed nut or almond butter - 2 Tbs melted coconut oil - 2 Tbs c ...
READ MORE
Herbal Coffee Smoothie
Are you a coffee or a tea person? This question always stumps me. I used to always be a coffee person, but after switching to a less-caffeinated lifestyle, I became the biggest tea-fiend. If you're like me, you miss the taste and smell of coffee. Something about it smells like home. Last year, I found chicory coffee, and let me tell you it has been a game changer! Here's why: It's anti-inflammatory. Because it's made from chicory root instead of coffee beans, it's less acidic. There's zero caffeine! So unlike decaf coffee containing trace amounts of caffeine, you can be sure this is at zero. Chicory may also help decrease blood sugar l ...
READ MORE
Gluten-Free Pancakes with Oat Flour
I have tried to make my own gluten-free pancake mix for years now. I'm not talking about those banana-egg-protein pancakes. I shouldn't even say pancakes, I'm sorry, they're just not. I'm talking about fluffy little clouds of heaven. The other day all I had on me was oats, as they're inexpensive and I don't always keep nut flours stocked. So, I decided to search for a recipe with minimal ingredients that would yield in traditional pancakes...and boy, did I find it. This recipe has been adapted from The Food Prepper, the genius behind the initial recipe I found! The small changes I made to these help fight inflammation and keep your gut in ...
READ MORE