This post is a follow-up to my previous batch cooking post. In that post, I explained how I prepared a few items for the week. Today, I’ll show you how I put them together in different combinations for breakfast, lunch, and dinner.
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Breakfast – Water, Coffee, Apple Cookie, Sweet & Spicy Breakfast Bowl
I drank some water first thing in the morning and went out for a quick run. I cooled down, stretched , and drank more water when I got back home. I enjoyed a homemade apple cookie and a coffee to start my day.
A little while later, I made my Sweet & Spicy Breakfast Bowl. Preparing quinoa in the Instant Pot makes it fluffy and perfect every time! The turmeric, ginger, and cinnamon add a kick of spice to an otherwise sweet dish. The shredded carrot, chopped apples, and apple sauce add natural sweetness to the quinoa and cauliflower rice base. For added sweetness, add some more fruit, more apple sauce, raisins, chopped dates, or date syrup. I sometimes like to add red or green lentils to this bowl as well.
Lunch – Roasted Brussels Sprouts, Quinoa, Buffalo Tempeh
Dinner – Chickpea Caesar Salad
We love vegan caesar salad! This salad is an easy throw together meal when we have leftovers on hand – I just blend up our Caesar salad dressing in the Vitamix, chop a few veggies (or use leftovers), add leftover whole grain and bean of choice, mix and enjoy. Tonight, I used spinach, chopped Brussels sprouts, shredded carrot, onion, mushroom, quinoa, chickpeas, and buffalo tempeh. I haven’t always been a fan of salads, but when they are hearty with a whole grain and beans, plus vibrant veggies, and a delicious dressing, I get really excited to eat them!
Dessert – Papaya
I often enjoy a snack in the evening. I wasn’t super hungry tonight, but wanted a little something sweet, so I opted for some papaya. I usually have a cup of tea as well, but decided against it tonight since it was an unseasonably warm day.
I drank lots of water in between meals (and with my meals) today.