My September Plant-Based Lunches
Hello, it’s lovely to have you here! Here’s a selection of my September week day whole food, plant-based lunches to inspire and motivate you to follow a whole food, plant-based way of eating. When you start, you’ll feel amazing and you’ll never want to go back to your old ways.
With such a wonderful abundance of seasonal food available my morning snacks this month have been delicious! Cox apples, Conference and Blush pears, peaches, nectarines and one of my absolute favourites, greengages. They have a very short season so it’s a case of grab and eat them when you can.
Don’t worry about having similar food for lunch each day. Enjoying what you’re eating and feeling satisfied is 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:
Are you a regular here? If you are, you’ll know that I batch make my lunches 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. 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 small selection of September plant-based lunches…
That was My May 2018 Plant-Based Lunches during week two. 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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