Mar
28

Quick, Healthy, Plant-based Meal Ideas

We had plans to go snowboarding in the mountains today, but it’s going to be 81 degrees in Denver! there is no way I’m talking away from one of the most beautiful spring days a girl could ask for. I’m going to take the opportunity to work in my yard, I’m going to paint my garden shed, hang a hammock, and potentially re-finish a park bench that I thrifted. 

We are spoiled in Denver, we have had the most mild winter, most days not even requiring a jacket. With the weather as mild as it is, I want to be outdoors, riding my bike, jogging the lake, hiking..

With the weather as mild as it is, I haven’t had cravings for as many heavy, warm meals. I’ve kept it light, and fresh, and raw, and colorful. (colorful because Colorado is NOT colorful during the winter – the downside)

A few months ago, I sat down and listed out some foods that I could keep around the house that would allow me to make quick, healthy, nourishing meals. I haven’t been into much “cooking” lately, because of the weather and the “Colorado” active lifestyle. “Time” is an issue for many of us, it’s something that we never seem to have enough of. 

Today, I am sharing the meals, snack, and sweets that I have found fit my current lifestyle. I hope to someday be ready to get back in the kitchen to throw down on some badass meals, but in the present moment, I’m too busy in the outdoors to spend a lot of time in the indoors. 

Pea Hummus

 1. VEGGIE WRAPS
For veggie wraps, I keep tortillas, a variety of veggies, and either some type of sauce or dressing on hand. What I like about tortilla wraps, is that they can be different every time – I can add whatever veggies I’m craving for the day, some spinach or arugula if I have some on hand, and then a sauce – which could be hummus, pesto, a vinaigrette, or even salsa.

2. VEGGIES + HUMMUS
If I don’t have time to craft a wrap (ugh, that time factor!), I’ll quick grab a few veggies and dip them in whatever flavor hummus I have on hand. (hummus is something that I try to ALWAYS keep on hand) This snack is super easy to travel with. A Quick Tip: keep a few veggies chopped and ready-to-eat in the fridge.

jalapeno-salad

3. EDAMAME
I have found frozen edamame and several different grocery stores, my favorite being Trader Joe’s. The beauty of frozen edamame is that it takes almost zero time to prep – sprinkle it with sea salt and warm it in the microwave for a few second – voila. For dipping, I keep a mason jar of soy sauce marinating with a clove of garlic and a few pieces of cut ginger – the longer the spy sauce marinates, the better it tastes. 

4. SALADS
If you’re keeping fresh veggies on hand, then it won’t be hard to craft a salad. Although I typically like to make my own salad dressings, I keep a Tessemae’s Salad Dressing on hand at all times just in case. (my favorite is the Lemon Garlic) If I don’t have many veggies on hand, I’ll dress arugula with the Lemon Garlic Dressing and eat a big bowl of that as a meal – it’s good and green! A few salad combinations that I love: Banana Fantasy Salad, Kale Salad, Cucumber Watermelon Quinoa Salad.

Macadamia Nut Pesto Power Bowl

5. POWER BOWLS
Combine veggies, nuts, cooked quinoa or rice, and a dressing or a pesto to make a power bowl. I recently shared a recipe for a Power Bowl combination I have been eating – it included chopped carrots, zucchini, quinoa, kale, and coconut chips. Another Power Bowl combination I love includes pumpkin, soba noodles, and black beans (this one would take more time to prepare).

6. RICE & GREENS
I keep either cooked quinoa, cooked rice, or both on-hand most of the time. When I’m craving a more filling meal, I will sauté the rice or quinoa with whatever green veggie (kale, brussels, broccoli, kalettes) I have on hand. If I’m feeling saucy, I’ll add a dressing or a dollop of pesto for added flavor.

Green Apple Smoothie

7. MASHED AVOCADO
Slice an avocado in half, mash the avocado meat with some spices like salt, pepper, paprika, onion, and garlic. A recipe that I love: Deviled Avocados

8. SMOOTHIES
I like smoothies because they are packed with nutrients and can be taken on-the-go. They don’t fill me up for a long period of time, but they hold me over until I can get a real meal in, AND they offer me a burst of energy and make me feel alive. I have never made the same smoothie twice (maybe) because I always make them based on what I have on hand. Ingredients I might add to me smoothies include fruit (fresh or frozen, fruit juice (cranberry, apple, orange, pineapple) or nut milk, flax seed or a protein powder, and a green (kale, spinach, or avocado). A few recipes: Berry + Kale, Avocado Pineapple, Tart Green Apple, Carrot Mango.

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Crista