My March 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.

Don’t worry about having similar food for lunch each day. As long as you enjoy what you’re eating and it’s satisfying you, that’s the main thing.

If you’re just starting out on your whole food, plant-based switch, check out my blog posts here You’ll find lots of information in them about:

How to get started on your plant based diet

How to get enough protein, calcium and iron a plant based diet

What to eat and what to avoid on a whole food, plant based diet

Vitamin B12 – Are you getting enough?

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, baby 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:

Monday’s Lunch was plant based minestrone soup stuffed to the brim with veggies including carrots, onion, celery, courgette/zucchini, green beans, cabbage, tomatoes and garlic with a generous amount of black pepper. A meal in a cup! 

Tuesday I had plant based,minestrone soup with a salad bursting with yumminess including artichokes, cucumber, peppers, baby tomatoes, roasted tomatoes, spinach leaves, rocket/arugula with a sprinkling of toasted seeds.

Mid week I had prepared plant based carrot soup with butterbeans, salad with toasted seeds, and whole grain, seeded bread. Delish!

Thursday lunch was plant based veg soup, bean salad and nutty salad with a generous slice of whole grain bread.

And that was My March 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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