Vegan Breakfasts & Lunches for the Workweek

Why eat vegan? Because it’s an easy way to lose weight, feel great, and look better. And, if you’re not into being vegan all the time, do what best-selling cookbook author Mark Bittman does and go vegan before 6 p.m.  It’s easy. I’m an omnivore, probably like most of you, but I find if I can stick with a mostly plan-based diet, I’ll feel much better. And when it comes to cooking your lunches, or really any meal, it’s usually easier when there are only plants involved. As Mr. Bittman says about going VB6 (vegan before 6): “A lot of vegan meals—oatmeal, fruit salad, chopped salads, for example—take 10 minutes, maybe. If you say you’re too busy to cook, I’d ask you what you’re spending your time doing. Say you go to a deli to get a salad for lunch. You’ll stand in line for 15 minutes. Why not spend that time in the morning to prepare lunch?” Use this meal plan as a guide to set yourself up for success. 

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A tasty, simple, healthy meal to make for lunch, dinner, or whenever you want. It’s filling, stops midday snacking, and keeps you lean. Raw, vegan, paleo and primal friendly, gluten-free, and 100% ageless, they’re delicious, and easy to make!

[yumprint-recipe id=’9′]My go-to’s on busy weekdays and nights are endless variations of these three meals: tacos (or wraps), what I call bistro salads (loaded with plenty of good stuff), and grain bowls. This black bean taco recipe fits in beautifully with this easy sort of meal planning. The tacos are filling, soul-satisfying and a snap to cook. Full of protein, fiber, and phytonutrients, I promise you’ll love these tacos as much as I do. 

[yumprint-recipe id=’46’]The perfect recipe for lunch, breakfast, or dinner. I could eat this for breakfast everyday!

[yumprint-recipe id=’36’]These grain bowls are adaptable, insanely flavorful, and easy to put together. Cook up the ingredients for your veggie/whole grain bowls at the beginning of the week, and mix and match ingredients as the week goes. Try quinoa, black or brown rice, buckwheat, freekeh, or even grits (as a Southerner I can be partial to stone ground grits). Put your grains in a large bowl, then arrange small piles of vegetables, protein (tofu or eggs) and something pickled and spicy (use naturally fermented pickles, sauerkraut or kimchi) over the grains. Don’t skimp on the fermented, pickled veggies.

[yumprint-recipe id=’32’]A super tasty, filling salad. Make the butternut squash in advance and you’ll have lunch or dinner ready in minutes. 

[yumprint-recipe id=’47’]Chia seed pudding is super simple to make; there’s no cooking required. Mix one part chia seeds with two parts liquid (almond milk is probably the easiest choice), stir, and wait. I like to jazz it up with raspberries, nuts, cacao nibs,goji berries, raisins, pomegranate seeds, cinnamon, and anything else I can think of for extra flavor. A breakfast made with chia seeds, fresh fruits, nuts, and cacao nibs is an antioxidant powerhouse of a breakfast. 

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