Plant-Based and Prepared

by PlantPure Team April 18, 2016

Plant-Based and Prepared

 

Busy schedules and lack of time are significant barriers to maintaining a WFPB lifestyle. Fortunately, with some extra planning and organization, maintaining this lifestyle can be done relatively simply. Being prepared is important for staying motivated and not going hungry. Check out some of our favorite tips and resources.  

Lunch Packing:

  1. Use an insulated thermos to keep your leftovers warm.  
  2. Pre-wash and chop veggies over the weekend. This allows you to throw together a large Tupperware container of salad in the morning within minutes. Baby food jars or small Mason jars are great ways to bring a single serving of salad dressing.  
  3. Prep Mason jar salads for the week: http://www.onegreenplanet.org/vegan-food/how-to-make-vegan-mason-jar-salads/          http://kblog.lunchboxbunch.com/2012/06/vegan-salad-in-jar-make-ahead-bliss.html
  4. Always have homemade hummus on hand for throwing together a quick veggie sandwich.
  5. Make a simple grain bowl by throwing together in a Pyrex or Tupperware bowl your grain of choice, a handful of beans, chopped raw broccoli and carrots, a sprinkling of spices and/or dressing of choice. (veganrunnereats.com)

Lunch Packing Resources:

Tips for the Plant-Based Traveler:

  1. Pack cold soups and salads that will keep well in a thermos or cooler.
  2. Bring dried soups, precooked quinoa/grains, and dried hummus, which can all be prepared with hot water.  
  3. Baked or roasted sweet/white potatoes keep well wrapped in aluminum foil or packed in a container.  
  4. Edamame, fruit, and pre-cut veggies are great travel snacks.  

 Traveling Resources:

Other Resources for Plant-Based Time Savers:

 

The post Plant-Based and Prepared appeared first on PlantPure Nation.




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