MEAL PREP WITH ME | Vegan Meals for the Summer!

See what my Sunday meal prep session looks like! These easy make ahead breakfasts, lunches, and snack recipes are perfect for a healthy summer. They can be eaten cold or at room temperature. Recipes below…

Edamame & Pea Salad
1 cup edamame, shelled and thawed
1 cup peas, thawed
1/3 cup vegan mayo
1/4 cup red onion, diced
1 stalk celery, diced
1/2 jalapeno, seeded, and diced
1/2 lemon, juiced
1/2 tsp salt
1/2 tsp pepper
1/3 cup walnuts, chopped (optional)
1. Mash the edamame and peas with a potato masher or fork.
2. Add the remaining ingredients and stir to combine.
3. Store in the refrigerator (up to one week) and use to top on sandwiches, salads, quinoa, rice, or wraps.

Basic Oil-Free Granola
4 cups rolled oats (I used a combo of cooked grains)
1 cup mixed nuts or seeds, optional
1/2 cup 100% maple syrup
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1. Preheat oven to 400 F or 375 convection.
2.Combine all ingredients in a large bowl.
3. Add a tablespoon or so of water to help everything get coated.
4. Evenly distribute granola mixture to 2 lined baking sheets.
5. Bake for 30 minutes, rotating trays halfway.
6. Turn off the oven and cool in oven for 1 hour.
7. Take out of oven and allow to cool for another hour.
8. Break into pieces and store in airtight container.

Simple Oil-Free Hummus
1 can garbanzo beans, drained and rinsed (Save 2 tbsp of the bean liquid!)
1 lemon, juiced
2 tablespoons tahini
2 tablespoons liquid from the can of beans (known as aquafaba)
1 clove garlic, minced
1 tsp cumin
1/2 tsp salt
1. Blend all ingredients in a food processor or blender.
2. Scrape down the sides as needed.
3. Blend for at least 60 seconds to get a creamy consistency.
4. Store in airtight container in the refrigerator.

Make-Ahead Green Smoothie Bowl
1 frozen banana, cut in 4 pieces
1/2 cup frozen spinach
1/2 cup frozen cauliflower
1 tablespoon peanut butter
1/2 medjool date, chopped
1-2 ice cubes
4 oz plant milk
1. Add banana through ice to a glass jar or freezer bag.
2. Store in freezer over night.
3. Add plant milk to blender, then add smoothie ingredients.
4. Blend until creamy and top with granola if eating as a smoothie bowl.
5. Add more liquid if necessary.

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I’m Jordan, and I’m a lover of all things health and wellness.

I upload weekly lifestyle videos about:

Eating healthy, unprocessed, plant based food

Natural skincare and makeup

and how I incorporate wellness realistically into my busy schedule!

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INSTAGRAM
https://www.instagram.com/jordanleighwaddell/

BLOG
https://www.jordanleighwaddell.com

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