The first week of December brought chilly winds and freezing temperatures and then towards the end of the week, snow! But my whole food, plant- based meals this week kept me full, satisfied and energised, ready to take on whatever the weather brought.
Sometimes all I want is something plain, simple and nourishing, and this is it. Sunday dinner was baby potatoes, green beans, broccoli, cauliflower, Brussels sprouts and carrots. I squeezed some fresh lemon juice over the veg and had a big dollop of French mustard with it too. Simple and delicious.
One of my mid-week dinners this week was a wonderfully tasty wholewheat pasta with tomato and basil sauce served with broccoli, green beans and spilt green beans.
I also made a quick plant-based black bean chilli with brown basmati rice broccoli and green beans. Yes, I like my green beans!
Soup and …
Salad! I had my usual soup and salad for lunch this week. I made a big pot of veg soup on Sunday stuffed with pearl barley that I soaked overnight, celery, onion, Brussels sprouts, carrots, leeks and split peas. I also made my usual batch of my salads on Sunday. This week I made them with fresh spinach, baby kale, rocket leaves, spring onions/scallions, red bell peppers, cress, celery and baby tomatoes. I added a little squeeze of fresh lemon juice and freshly ground black pepper just before I ate it.
Top tip – to keep my salads fresh, I use two sheets of kitchen roll in the bottom of the container to absorb any excess moisture. It works a treat and keeps it fresh and crispy.
How how about breakfast?
Well, I had my usual for breakfast this week, my creamy porridge made with water and a large helping of blueberries. I love my oats as they help me to get my day off to a great start. Plus, they’re warm and very comforting! Just what I need when it’s cold outside.
So there you go! A wee glimpse in to some of my plant-based meals this week.