HI GUYS HAPPY LUNCHIN’ 🙂
Breakfast video: https://bit.ly/2DnBR2v
Snack Video: https://bit.ly/2ALxb42
Monday: Quinoa Greek Salad
1 c dry quinoa, cooked
1/2 can chickpeas (15oz)
3/4 c grape tomatoes, sliced in halves
1/3 c olives
1/4 c red onion, chopped into small pieces
1/2 c parsley, roughly chopped
2 tsp mixed greek herbs
1 lemon, juiced
1 tsp salt
Divide the cooked quinoa into two and reserve one half in a container and store in fridge. Divide the canned chickpeas and reserve half and store in the fridge. Mix all the ingredients together except the quinoa. Divide into two portions and store one portion in the fridge. Add the other half of cooked quinoa into the bowl with the chickpea mixture and mix until combined.
Tuesday: Mexican Pasta Salad
Divide the pasta into two portions and save half the portion with Monday’s Salad. Divide the bean and corn mixture into two, and store one portion in a tupperware. Add one portion of the pasta with the bean and corn and mix.
Wednesday: Quinoa Bean Burrito
Using the remaining quinoa from Monday & remaining Mexican Bean Salad from Tuesday, wrap in a tortilla wrap with lettuce, avocado and/or hot sauce.
Thursday: Cheesy Pasta Salad
Using the remaining chickpea salad from Monday, combine with the remaining Pasta from Tuesday & mix in 1/3 c of cheese sauce
My Magic Cheese Sauce Recipe:
Friday: “Egg Mayo” Sandwich
¾ c chickpeas (from monday)
¼ c vegan mayo (I used my Japanese Mayo Recipe)
½ stalk of celery, chopped
1 tsp hot mustard
1 stalk chopped green onions
½ tsp garlic powder, onion powder & smoked paprika
salt & pepper to taste
Mash chickpeas, add in rest of ingredients and mix. Put it into a sandwich with lettuce, tomato, cucumber and more mayo.
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on the way – Burbank
polychromatic – somar
eternal – somar
transquility – somar
sad and boujee – elijah who
Filmed on Canon T6i
Edited on Final Cut Pro X
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#veganlunchideas #easyveganrecipes #veganmealprep