Hey dolls! So a few of you have been asking for recipes, and I decided this was the easiest way to post them. Today, I food prepped three different plant-based meals to get me through – hopefully – a week.
I made my favorite not-chicken-noodle-soup, veggie stir fry, and one of my all-time-favorite foods ever… a balsamic veggie wrap.
We will go with soup first. Like most people, when I was sick as a kid, my mom made me chicken noodle soup. It was something I always associate with love and wellness. So when I stopped eating meat, I really missed this one. I decided to go ahead and make my own veg version of it. This one is simple ingredient-wise: carrots, celery, onion, two veggie bouillon cubes (less if you are making a smaller amount, of course), a little garlic powder, basil, and black pepper. I do these to taste which means I put enough black pepper in this to burn any sickness out of your body LOL so I won’t give you all THOSE amounts. The noodles, for me, are optional. I don’t usually add them since I generally make this soup in a big patch but potion out in small containers to use as a sort-of appetizer so I don’t eat too much at the main meal. I flaked on getting you guys a pic of this one. Sorry about that!
Recipe #2 is my stir fry.
This is jam-packed with veggies (not pictures here is the broccoli since I add that last so it doesn’t overcook)
We have: carrots, green beans, sugar snap peas, zucchini, bell peppers (I did red and green), mushrooms (I used baby bellos but any kind works), leeks, onions, celery, and then a ridiculous amount of broccoli (I need the iron!).
I toss all this in a pot with a teensy bit of water at the bottom as though you might when you steam veggies. I also add a bit of soy sauce to the water. Steam all these until you can almost stab the carrots, then toss in all the broccoli, cook until those are to your taste (I leave mine a little crunchy because I know I am going to re-heat this, and I don’t want it mushy). In the end it looks something like this:
I cooked the rice as well, but I don’t mix the rice in until I am ready to serve it. I also mixed in lentils with my rice this time to get some more protein and fiber. When I re-heat this to eat, I add soy sauce to taste.
Lastly, I have the wraps. These are a take on what I used to get at this old Italian place in my hometown. I was craving it like crazy, then realized how easy it would be to remake it myself. Now, you know how sometimes, when you are eating healthy, you are VERY aware that you are eating healthy (meaning it just isn’t what you want? lol). Well this, for me, is not that way. I would choose this over most junk food, tbh. That is how much I love these wraps. I make a giant amount of the insides and leave it in the fridge to make them for a few days.
Veggies: eggplant, zucchini, bell pepper, onion, carrots.
You cook the veggies in a skillet with a little balsamic reduction/ balsamic glaze:
Once you get to them cooked down (again, fork test here), you would take a tortilla, line it in a ton of fresh spinach (or lettuce if you prefer, but the spinach is amazing), then layer in how much of the warm veggies you want. And then, and this is key, add balsamic. But not the kind you cooked it with. Pick your favorite balsamic dressing. For me, that is Kraft Lite Balsamic since it is both sweet and tangy at the same time. I add a teensy into the wrap, then just sip or pour a bit as I eat since it will drip EVERYwhere if you put it all in the actual wrap. It should look a little something like this:
And… that’s it! Lots of veggies, tons of vitamins and minerals, but also somehow all comfort foods for me 🙂
If you try any of these out, let me know!