My Favourite Type of Meal - Bruce's Roots

 
 
 a demo of making a macro bowl at BCIT

a demo of making a macro bowl at BCIT

So I've come to realize my recipe posts are mainly sweet or smoothies on the go. I definitely LOVE both of those, but the majority of the time I'm eating savoury.

Are you a sweet or savoury person? 

After making the transition to a plant-based diet 6 years ago (basically vegan, to simplify things), I changed the way I thought about dinner. I no longer needed a protein with a couple sides and I became more creative. 

I wanted to share some of my favourites with YOU!  

I always aim to have some protein, complex carbs and fats.

PROTEIN: tempeh, tofu,  lentils, bean sprouts, quinoa, seeds, beans

CARBS: beans (high protein but also high carb), all the vegetables: sweet potatoes, broccoli, cauliflower, cucumber, bitter greens, cabbage, fermented foods, brown or black rice...

FAT:  nuts, seeds, avocado, tahini dressing, hemp seeds, ground flax

A lot of vegetables contain protein, so you won't be protein deficient. I do like to ensure my clients are eating balanced meals because it can be easy to be carb focused. Carbohydrates are not evil, they're our fuel, however if the meal doesn't have protein or some fat then it can result in unbalanced blood sugar levels. This will impact our state mentally, physically and emotionally. If I notice my meal is a little carb heavy, I often add seeds and nuts. I love adding any of the leafy greens for a boost of energy and detoxification support. Adding spirulina, an algae, to a salad dressing will add protein as well as many nutrients such as B vitamins. 

My favourite dressing is tahini, warm water to thin, lemon juice, touch of maple syrup and garlic. Sometimes, I skip the garlic and add turmeric or smoked paprika. I also love blending extra virgin olive oil, apple cider vinegar and miso paste. If you have a soy allergy, you can buy chickpea miso paste!

 Black rice, sprouts, herbs, stir fried portobello mushrooms, cabbage slaw and butternut squash

Black rice, sprouts, herbs, stir fried portobello mushrooms, cabbage slaw and butternut squash

Almost every single day, I take what I have in the fridge and make a delicious meal or buddha bowl out of it. I always have cooked food in the fridge because I food prep on Sunday's. I typically cook lentils, quinoa, sweet potatoes, cruciferous vegetables, tempeh and tons of roasted vegetables. I always have fresh produce on hand, herbs, hummus, tahini, sauerkraut as well as nuts and seeds to add to my dishes. Not only are these meals quick and easy, they're also nutritious. Perfect when you've had a long day and you just want some healthy food. The meal prep is worth it friends.

I personally like inspiration versus following a strict recipe so this works well for me. It also helps ensure I'm eating healthy organic whole foods instead of grabbing take out or having toast when on the go. Not that there is anything wrong with a little avocado on toast, i'is the best, but not my dream dinner.

Variety is key so have fun with this! 

 

xx
Jordan,
your plant-based holistic nutritionist

 
 greens, avocado, black sesame seeds, hummus, beets, hemp seeds, roasted turmeric cauliflower

greens, avocado, black sesame seeds, hummus, beets, hemp seeds, roasted turmeric cauliflower


 homemade turmeric navy bean dip, spinach, bean sprouts, avocado, little creek dressing, big mountain veggie patty, sesame seeds

homemade turmeric navy bean dip, spinach, bean sprouts, avocado, little creek dressing, big mountain veggie patty, sesame seeds

 
 sauerkraut, bubbie's pickle, big mountain veggie patty, lentils, quinoa, nutritional yeast

sauerkraut, bubbie's pickle, big mountain veggie patty, lentils, quinoa, nutritional yeast

 potatoes, tempeh, kale, orange peppers with naked coconuts teriyaki sauce

potatoes, tempeh, kale, orange peppers with naked coconuts teriyaki sauce