The sun is shining, the birds are chirping, and the pollen is floating through the air. All indciations that spring is on it’s way in Texas. After 2 weeks of intense rain (about 12 inches in 10 days time), a full day of sunshine inspired me to share another What I Eat in a Day.
As per usual, my meal prep day made most of these meals very quick to throw together. If I’ve said it once, I’ll say it again: taking one afternoon a week to chop all of your veggies, cook up some grains and beans, and make a few sauces or dips will make eating a healthy diet a piece of gluten-free, vegan, oil-free, refined sugar-free cake!
Breakfast: Lately, I’ve been loving Kite Hill’s plain almond milk yogurt. Today I topped it with some organic frozen wild blueberries, some hemp hearts, a strawberry, and a drizzle of maple syrup.
Lunch: This is a family-sized bamboo bowl that I filled with quinoa and romaine lettuce which you can’t see because it’s completely covered in toppings! I sliced a pear, some cucumber, purple carrots, celery, roma tomato, raisins, and some hemp hearts. After I took a picture, I drizzled the salad with some Maple-Mustard Dressing.
Snack: After I picked up the kids from school, I had some more purple carrots with some hummus as a small snack.
Dinner: On this day I had some leftover slow cooker Minestrone with some ditalini pasta and a sprinkle of Follow Your Heart vegan parmesan as a treat. I’m working on this recipe currently and I’ll share it when it’s blog-worthy. (update: the recipe is live! Find it here.)
I hope this gave you a little plant-lovin’ inspiration for your next meal! Fresh, easy, quick, healthy, and delcious are the names of my game. Which meal are you inspired to try? Share in the comments below!
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