My February 2018 Plant-Based Lunches Week 1

It’s February already! How fast was January? I’ve had hardly anytime to spend in the kitchen creating new recipes, but hopefully I’ll get the chance soon.

Are you new to my plant-based world? If you are you’re in for a treat. You’ll find a wonderful selection of whole food, plant-based information if you’re just starting out, or if you’re a seasoned plant based eater, you’ll find delicious recipes for breakfast, lunch and dinner.

If you’re a regular, then this week’s blog post needs little introduction, it’s my weekly roundup of lunches, and this week it’s My February 2018 Plant-Based Lunches Week 1.

I had a good mix of taste bud tickling soups this week that warmed and satisfied me during what was a particularly cold week. We had snow, hard frosts, gales and rain. What a mix!

My salads this week were particularly yummy as I roasted some seeds and sprinkled them liberally over them with a dash of balsamic vinegar thrown in too. This week I also added sprouted radishes and a few artichokes. Big on flavour and very filling.

I batch make all my salads on a Sunday while I’m making Sunday dinner. I store them in the fridge so I can just grab them on my way out in the morning. As you can imagine, I’ve got it down to a fine art now and have a little production line going.

Here’s a picture of the salads that I batched for this week:

Monday’s lunch was deeelish. A piping hot, plant based lentil soup, mixed salad with sprouted seeds, black grapes and whole grain bread. 

Tuesday’s lentil soup was deliciously deliciously smooth and creamy, with a mixed salad stuffed to the gunnels with goodness, a red delicious apple and whole grain bread.

Wednesday and it was plant based kale, quinoa and red lentil soup with a super tasty salad, whole grain bread and a banana. A delicious and very satisfying lunch.

Thursday and it was plant based lentil and bean soup, mixed salad with toasted seeds, whole grain bread and a red delicious apple. Perfect on a chilly February day.

Friday and it was a super delicious salad with mashed avocado on whole grain bread. A liberal dash of balsamic vinegar finished it off well.

And that was My February 2018 Plant-Based Lunches during week one. I’d love to hear from you… what did you have for your lunches this week?

Let me know below in the comments section.

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