My June 2018 Plant-Based Lunches Week 4 – Caroline's Plant Based Diet

My June 2018 Plant-Based Lunches Week 4.

Hello! It’s nice to have you here. Here’s a selection of my week day whole food, plant-based lunches to inspire and motivate you.

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If you’re a regular here, you’ll know that I batch make my soup and 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.

My batched salads are crammed with a wonderful selection of nutritious ingredients. I tend to include each week – red and yellow peppers, rocket/arugula, watercress, spinach, babt kale, pak choi/Chinese cabbage, cucumber, tomatoes, red onions, scallions, olives and artichokes, and I usually sprinkle a generous amount of toasted seeds and fresh black pepper over them all.

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

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

Mid week was a super simple whole food, plant based salad, fruit and bread for lunch. Refreshing and delicious.

Thursdays lunch was a super simple, plant based, salad, whole grain bread, refreshingly cool watermelon and a juicy apple.

I also had some falafel stuffed into pitta bread…

And a simple, delicious salad with a balsamic vinegar dressing:

A tasty, zesty homemade, plant-based hummus on wholemeal bread with sliced olives and fresh, ripe, vine tomatoes was another lunch..

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

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