Vegetarian Meal Prep Recipes for Breakfast, Lunch and Dinner! Meal Planning – Mind Over Munch

Vegetarian Meal Prep Recipes for Breakfast, Lunch and Dinner! Meal Planning – Mind Over Munch

July 17, 2019 100 By William Morgan


Hi Munchies!
Welcome to anyone who’s new to the channel,
my name is Alyssia.
If you’ve made healthy resolutions for the
new year, the hardest part is sticking with
it.
We’re almost 3 weeks into 2018, and around
now is when the motivation
might start to be fizzling out…
That’s why it helps to have a system in
place to help you keep on track—
like meal prep!
So today I’m sharing some VEGETARIAN meal
prep recipes from my new
Vegetarian Meal Prep eBook!
If you’re looking for more meal prep inspiration,
definitely check out the eBook,
it’s got 35 meal-preppable vegetarian recipes,
and a lot of them are vegan
or have vegan options as well.
This is just one possible combination of meals
from that eBook,
but you can of course mix and match the meals
however you like!
I also just released a low carb meal prep
recipe eBook as well!
Today I’ve got a vegetarian breakfast, lunch,
and dinner for you!
They’re fuel-filled and so deliciously simple.
For breakfast I’ve got these pumpkin spice
breakfast cookies.
Let’s be real, pumpkin spice is a year-round
appropriate flavor!
I mix pumpkin puree, an egg, milk of choice,
sweetener of choice,
coconut oil, and vanilla extract in one bowl.
In another bowl, I combine oat flour, rolled
oats, baking soda, cinnamon,
pumpkin pie spice, and salt.
I add the dry into the wet and mix to integrate.
Feel free to stir in some chocolate chunks
if you’d like!
Then I can use a cookie scoop to drop dollops
of the dough onto a baking sheet,
and slightly flatten them down with your hand.
Bake until the tops are browned, and cool
completely on a wire rack before storing.
They’ll last a week or so in the fridge
or a month in the freezer!
So delicious and easy to grab and go, perfect
for a simple meal prep breakfast!
Thumbs up for cookies for breakfast!
For lunch I’ve got a curry cauliflower cashew
bowl.
I start by tossing cauliflower florets with
chopped onion, avocado oil and salt & pep
on a pan.
I roast that until golden.
During that time I can make my wild rice,
and my dressing.
I combine olive oil, maple syrup, Dijon mustard,
curry powder, ginger paste, and salt & pep.
Once the cauliflower is roasted, I add it
to a bowl with roasted cashews,
chickpeas, and wild rice.
I can either store the bowl and dressing separately
for freezer meal prepping,
OR toss the mixture in the dressing, season
to taste and store in the fridge.
Delicious!
This will last 5 days in the fridge mixed,
or 2 weeks in the freezer with the dressing
stored separately.
Curry, cashews, chickpeas and cauliflower—
the 4 C’s that happen to be a SUPER delicious
combination!
I love this as an on-the-go lunch or quick-fix
dinner.
If you want more easy meal prep recipes, be
sure to subscribe and hit the bell
so you’re notified of every new episode!
The dinner I’m sharing today is a buffalo
tofu stuffed sweet potato with a mango side
salad.
I shared the buffalo tofu recipe in my 3 ingredient
slow cooker episode,
it’s so easy so be sure to check it out.
All I’ve really got to do is prep my potatoes.
I prick them with a fork once they’re washed
and dried,
and rub oil all over and sprinkle with salt.
Transfer to a baking sheet lined with foil
and bake for 45 minutes to an hour,
until tender all the way through.
In the meantime, I make my mango side salad.
Toss together drained and rinsed corn and
black beans, chopped mango,
red bell pepper, red onion, chopped spinach,
cilantro, cumin,
salt, avocado oil and the juice of one lemon.
So easy and so much flavor from these fresh
whole foods!
When the potatoes are out of the oven I cut
them lengthwise from end to end,
and carefully push the ends toward the center
to make it pop open.
You can store everything for the week so it’s
ready to go meal prepped,
OR go ahead and pile that baby up with the
buffalo tofu mixture,
add any toppings you like—you could use
a ranch or blue cheese dressing,
celery and carrots, or even extra buffalo
sauce!
The possibilities are endless.
The mango side salad is SUPER refreshing
and helps to balance out the spice of the
buffalo.
I love this meal!
It’ll last 4-5 days in the fridge!

And that’s my vegetarian breakfast, lunch,
and dinner!
Will you make room for any of these recipes
in your next meal prep?
How have you been staying on track with your
goals during 2018?
Comment below and let me know!
As I mentioned, ALL of these yummy recipes
are from my new Vegetarian Meal Prep Recipes
eBook.
The eBook has 10 breakfasts, 10 lunches, 10
dinners, and 5 snacks in all,
for endless vegetarian and vegan meal prep
combinations!
I also have a new Low Carb Meal Prep Recipes
eBook with just as many recipes,
and all of the recipes in BOTH eBooks are
all gluten- and dairy-free!
Plus, many of them are also marked as Whole
30 approved,
or I offer modifications whenever possible.
You can get either of my new eBooks as a package
with my Meal Prep: A Beginner’s Guide eBook,
to make your meal prep ultra easy and ultra
efficient.
You can find them and ALL of my other eBooks
at mindovermunch.com/ebooks,
and use the code “KICKSTART” at checkout
for 10% off
any eBook or package of your choice during.
Have a great weekend, I will see you here
on Monday for a special episode
with a SPECIAL offer that you won’t want
to miss, and remember,
it’s all a matter of Mind Over Munch.