We’ve all done it. Some of us have made it a bad habit. Some of us actually think we are doing ourselves good. Some of us feel guilty about it, but do it anyways. And some of us don’t even realize we are doing it!…
Skipping lunch.
Grab my go-to recipe that will inspire you to never miss your vegan power lunch again!..
“..skipping meals during the day and then overeating at the evening meal results in harmful metabolic changes in the body.” – study reported in the New York Times.
It’s easy to skip breakfast. But it takes some serious decision-making to skip lunch. Why? Because unless you’ve had a power-packed breakfast (in which case skipping lunch may be OK) you’re probably pretty hungry the time noon rolls around.
Skipping lunch takes some effort. While breakfast can be easier to skip because your hunger-pangs haven’t set in yet.
Let’s Do Lunch. If you’re not the skipping lunch type, you are probably doing one of three things:
1) ..eating an awesome healthy lunch that you are psyched about.
2) ..grabbing something dull that’s still kinda healthy.
3) ..grabbing something unhealthy and fast – because hey, everyone’s doing it.
A week’s worth of doing #2 or #3 could leave you eager to skip lunch! Well guess what, anyone can turn into a person #1.
Tip: Plan your lunch at breakfast time! – reduce busy day meal skipping & hunger-induced junk food snacking.
Really, wouldn’t you like to crave lunch? And after you eat your healthy, satisfying lunch you might even feel more energized, focused and ready to get.. back to work. #productivity!
My simple solution is to come up with an easy lunch idea that you can grab-n-go. A vegan power lunch of sorts.
..I toss in a side of fruit and a tall glass of coconut water and boom: a lunch I love.
This recipe technique also works well for a one-pot-wonder dinner pasta.
The Technique: Pasta. Beans. Greens. My technique is simple. Boil some pasta. Something healthy (whole wheat, spelt, farro, quinoa, brown rice). Then the last few minutes of pasta cooking, toss in a drained can of beans (cannellini, garbanzo, kidney, black, pinto, navy). Then drain the pasta and beans and fold in the greens (again, any variety will do). The heat from the pasta will wilt the greens nicely – without overcooking them.
Green ideas?.. Chopped spinach, shredded kale, collard greens, chard, arugula.
Nutrition: Protein and fiber from the beans and grains. Antioxidants and fiber from the greens. Complex carbs to keep you going.
Here is the recipe I made today (you can swap the greens/pasta/beans/sauce with any variety you’d like)..
Pasta Tip! Bored by marinara sauce? Use leftover thick/creamy soup as pasta sauce! Think creamy cauliflower, vegan cheezy broccoli or butternut squash style soups. And since soup usually reduces a bit overnight, these soups will be on the thicker side – perfect for a sauce.
Spinach/Cannellini Pasta Power Lunch
vegan, makes about 4-5 servings
12 oz. curly rainbow veggie pasta
3-4 cups frozen spinach, chopped
15 oz. can of cannellini beans, drained
¾ cup Nutritional Yeast flakes
¼ cup apple cider vinegar
½ teaspoon sea salt
2 tablespoon EVOO
2 tablespoon lemon juice
2 tablespoon Vegenaise (optional)
garnish: red pepper flakes
Directions:
1. Boil salted water. Add pasta.
2. Two minutes before pasta is done, toss in the beans.
3. Drain water.
4. Fold in your greens – toss well until heated/wilted.
5. Fold in your flavors. You can use pasta sauce, veggie puree or a simple nutritional yeast sauce like the one in this recipe.
6. Serve warm or store in fridge for easy grab and go lunches.
And when you eat a healthy lunch, those vegan dessert treats taste soo much better (like this Pumpkin Spice Soft Serve)..
