My January 2018 Plant-Based Lunches Week 4

Hello and thanks for reading! If you’re new to my online home 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 January 2018 Plant-Based Lunches Week 4.

I don’t know about you, but I think it’s been a very fast start to the year. I can hardly believe that we’re coming to the end of January already. This week

I had a good mix of soups this week including my plant-based tomato, tomato and bean and a new soup I created – broccoli and celeriac. The recipe will be up in the soup recipe section very soon.

As you’ll see from my lunch pictures below, I have a salad every day for lunch, you might think it’s mad having salad in winter, but I crave the freshness and coolness and crunch of the salads that I make. Plus, they’re big on flavour and are positively brimming with goodness. This week I batch made my salads using a variety of ingredients including rocket/arugula, watercress, spinach, baby kale, grated beetroot, red and yellow bell peppers, corn, cucumber, spring onions/scallions, baby plum tomatoes and a generous dash of freshly ground black pepper.

Occasionally, I make-up one of my oil free salad dressings to add to my salads, but I generally like them as they are, or with some fresh lemon juice so I can savour the taste of each of the ingredients.

On Monday I started the week with my plant based leek, potato and onion soup with a mixed salad, whole grain bread and mandarins. A flavour sensation!

Tuesday was my homemade plant based leek, potato and onion soup again with a salad, black grapes and homemade hummus on whole grain bread. Deliciously filling.

Wednesday and I was rushing about today and didn’t have time for lunch, so it was trusty fruit to eat in-between meetings – banana, apple and a few Brazil nuts.

Thursday and it was a simple, but very tasty salad as I wasn’t that hungry today.

Friday, and it was a return to my leek, potato and onion soup with a homemade hummus salad on whole grain bread. Very tasty!

And that was My January 2018 Plant-Based Lunches during week four. 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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