Eating a plant based diet, to me, is eating mostly plants. Like Michael Pollan says; “eat food, not too much, mostly plants.”
Eating a diet high in plants is healthy, colorful, delicious and… easy.
So easy, that I made everything featured in that photo in about 35 minutes (including clean up).
Here’s the cool part… I would literally eat any of the above foods (alone or combined) for any meal; breakfast, lunch or dinner. I actually crave things like carrots and kale for breakfast!
So, here’s what I made:
is essential for me during the week. The recommended serving is 1/4 to 1/2 cup/day. I love to make a mixture of macadamia nuts, pistachios, almonds and walnuts. I sometimes add sea salt and a little bit of rosemary.
If I have time, I measure out the serving size into five to seven containers for grab & go for snacking during the week. But if not, I at least put the mixture together in a bigger container and put it in the fridge. For some reason nuts taste better to me when they’ve been refrigerated.
I’ve been making this a lot lately because it’s easy, filling and totally healthy. I buy a bag of organic broccoli slaw (simply just broccoli & carrots) from either Trader Joes or Whole Foods. I then mix in avocado mayo, generous sea salt, pepper, paprika and a squeeze of lemon. I divide into snack size containers and done.
I usually buy one to three bags of organic spinach or kale a week. I try to switch it up especially because I eat a lot of spinach in my smoothies. I make a few salads for the week ahead of time by preparing the “dry ingredients” only.
For this salad, I used spinach, coconut shavings, almond slivers and when I’m ready to eat it I’ll slice up an avocado, maybe add a date and add an almond butter/turmeric/ginger dressing from Trader Joes. Spinach has a ton of vitamins and protein and it goes really well with just about everything.
I also love a good kale salad with cooked veggies on top. When I have left over prepped veggies, I throw them on top of some kale with olive oil and vinegar and it’s so yummy!
I love these sweet potato shavings from Trader Joes, but you can make your own easily! I roast these weekly on 420 with olive oil or avocado oil and sea salt. I let them get crispy and make sure that they’re cooled off before I container them in the fridge.
I add these to salads and bowls throughout the week or I just snack on them by themselves. I try to eat them around the times of my workouts due to their higher carb content.
Carrots are one of my favorites… Root veggies are amazing for you and your gut. They’re also delicious and pretty versatile. I washed these, left the skin on, sliced them up, roasted them with olive oil and sea salt (sometimes I add dill) and waited for them to cool before containering.
I eat these as a side dish or add them to salads throughout the week. Or, as always, I just grab two or three when I’m looking to snack.
Brussel Sprouts & Figs;
Omgggg. If you love brussel sprouts as much as I do then you will die over this recipe. I shred up a couple hand fulls of brussels, add some olive oil to a pan and sauté them for a few minutes. Once they soften a little, I add a two chopped figs, sea salt, a squeeze of lemon and a balsamic reduction. It is literally the most delicious thing I’ve ever tasted and it’s stupid easy.
I usually cook up some sort of bowl for the week. This one happens to be riced cauliflower, baby kale, lots of mushrooms, garlic, cayenne pepper, pesto and fermented pinto beans. I sauté all of those together and add some extra olive oil to keep it moist throughout the week and done. Delicious.
*I pressure cooked my beans to eliminate the lectin content. No bloat. No gas. No discomfort. All the benies of beans.
I always have organic lemon cut up in a container in the fridge. I add it to my water (especially in the morning) and squeeze it on almost everything I can throughout the day.
The only thing not pictured here that I have a ton is my smoothies. I make those fresh daily. *new smoothie recipe on my instagram – @espressoandfit
& that’s it! I try to prepare as much as possible to avoid decision making later and to avoid making an unhealthier choice.
I also try to follow the Plant Paradox diet as closely as possible. Basically, I don’t like to eat lectins. The below cook book is AMAZING whether you follow the diet or not. It has a ton of really great recipes that are easy and healthy.
The Plant Paradox Cookbook: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free
What are your weekly go-to’s? I’d love to know!
PS – Here’s some links to the things I use for prep.