​Here are the first breakfast, lunch and dinner options of many. I hope that you will enjoy these meals as much as I do. These are all meals you can prep the night before, which means that you don’t have to worry about cooking on a Monday, if you take an hour out of your Sunday, I like to put on a series that I am watching and prep my food whilst engulfed in an episode or 2.

Breakfast

Overnight Oats with yoghurt + grapes , topped with a chocolate sauce

Ingredients –
1 cup x Porridge Oats

1 cup x Plain Alpro Yoghurt

1 cup x Red grapes (washed)

2 tablespoons x Choc Shot 

Method – 

1. You will need a sterilised jar for this, whatever you have is fine, whether it be an old jam jar or a pasta sauce. Please make sure it is sterilised.

2. Once you have done this, place half of the porridge in the bottom of the jar.

3. Followed by half of the grapes.

4. Then half of the yoghurt.

5. Repeat steps 2-4

6. Then add the Choc shot on top.

7. You can then either throw on some extra grapes to be fancy, or seal the jar and place in the fridge  over night.

I like to make this whilst my dinner is cooking, that way it is always ready for the morning! You can switch up the fruit if you want, add more Choc Shot, or even opt for a flavoured yoghurt.
Lunch

Spicy Bean Wraps

Ingredients –
1 x vegan bean burger

1 cup x lettuce (washed and drained)

6 slices x cucumber (peeled)

1 x avocado

1 x seeded tortilla

2 tablespoons x vegan mayo/ jerk sauce

Method –

1. Cook bean patty according to the packet instructions – usually grilled for 12-14 minutes, but all ovens and burgers vary so ensure piping hot all the way through.

2. Using the back of a spoon, you want to spread the sauce of your choice all over one side of the tortilla wrap and then add the diced avocado, cucumber and lettuce to one side of the wrap.

3. When bean patty is cooked, cut in half and place each half adjacent to one another length ways.

4. Roll the wrap starting with the packed side and try to keep as tight as possible.

5. Cut in half and wrap in foil, ready to be placed in the fridge for a delicious lunch option.

You can go so many ways with these wraps, they are really filling,  but if you feel like you need more, why not go for another wrap or add some salad and houmous to the side.

Dinner

Leek + Potato Soup
Ingredients – 

4 x medium red potatoes (peeled)

2 x veggie stock cubes

4 x leeks (washed and trimmed)

1L x boiling water

Black Pepper (for seasoning)

Method – 

1. Place boiling water and stock cubes in a large pan and allow to simmer for 5 minutes, stirring once.

2. Chop potatoes in to 1 cm squares and set aside.

3. Chop leeks into 3cm wide pieces.

4. Add leeks and potato to the stock, stir, allowing to simmer for 30 minutes.

5. Use a potato mashed to mash the potato and leek into a pulp, use a wooden spoon to stir in together, seasoning to taste with pepper.

6. Serve immediately  or allow to cool in a food storage box, and then refrigerate.

Serve with some warm seeded bread, covered in vegan butter. This is one of my favourite things to eat and as it is so simple to make, I eat this at least once a week. If you are going to reheat this after it has chilled, pour back into a saucepan and on a low to medium heat, warm slowly, to encourage the flavours.

I hope you will enjoy these recipes and will be back with more recipes very soon!