Here’s a peek into the plant-based food I’ve been eating this week as I’m often asked what I eat, so here’s a glimpse into my lunches and a dinner.
I batch made a big pot of vegetable soup on Sunday. It was bursting with a range of whole food, plant-based ingredients including onions, celery, carrots, leeks, spring greens and butter beans. I had a lovely big steaming hot bowl on Sunday, gave some of it to my parents and left the rest to cool so I could put into the fridge to eat for lunch during the week.
Talking of lunch…
I also batch made four portions of salad to eat for lunch during the week. Not everyone likes salad, but I love the freshness and the crunchy textures of the salads I make. This week I had spinach, rocket, spring onions, red peppers, cress, celery and baby tomatoes. Just before I eat it, I always grind a little black pepper over it with a squeeze of lemon juice.
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.
What about dinner?
Monday night I had one of my classic stir frys with brown rice and on Wednesday I made a creamy pea risotto and topped it with roasted baby tomatoes and spring onions. Green beans with sliced garlic finished it off perfectly.
How about breakfast?
Now onto snacks. I usually eat fruit mid-morning with a few Brazil nuts to keep me going until lunchtime. Fruit and veg are full of fibre and when they’re washed down with still water and herbal tea, I feel very full with little room for anything else.
So there you go! A glimpse into what I’ve eaten this week.
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