June plant based lunches 2018

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:

June salad batch plant based lunches 2018

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…

Pant based lunch 26 June 2018

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

Plant based lunch 22 June 2018

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

Plant based lunch 24 June 2018

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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