4 Healthy Recipes For The Vegetarian On The Go!
Ever come home exhausted from work only to be greeted by an empty fridge? We’ve all been there. It’s part of leading the busy #girlboss life in the city. Compromising on our diet, and eating just for survival, seem like a given. But don’t you think it’s time we gave a thought to what we put into our bodies?
If you’re seriously considering giving your diet an overhaul, here are a few healthy vegetarian recipes that I personally love. They barely take a few minutes to prepare, and will keep you going from breakfast to dinner!
1. BREAKFAST – DOUBLE BERRY PARFAIT
Breakfast doesn’t need to look like those fancy acai bowls that you see all over Instagram. Put together a parfait with your favourite flavour of yogurt, and your favorite fruits. Here is a Double Berry Parfait recipe that I absolutely love.
- 2 cups plain Greek yogurt
- 1 ½ cups sliced strawberries
- 1 pint fresh blueberries
- Honey, optional
- Cinnamon, optional
- In mason jars or bowls, begin layers with ¼ cup of Greek yogurt, followed by a layer of strawberries and then blueberries. Repeat layering process until yogurt and berries are gone.
- If desired, add a drizzle of honey and sprinkling of cinnamon to yogurt layer before adding berries.
2. LUNCH – THREE BEAN PASTA SALAD
When you’re at the office, a big lunch spread would definitely not be recommended, since you would have to carry a million different boxes, and get embarrassed every time you open your picnic basket during lunch time. Creating small nutritious meals that take care of your daily requirement, and fill you up are the way to go! Here is a quick recipe for a Three-Bean Pasta Salad.
- Salt and pepper
- 6 ounces small pasta shells
- 3/4 pound green beans, trimmed and cut into thirds
- 2 tablespoons Dijon mustard
- 1/3 cup red-wine vinegar
- 2 tablespoons honey
- 1/2 cup extra-virgin olive oil
- 1 can (15.5 ounces) pinto beans, rinsed and drained
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 4 scallions (white parts only), thinly sliced
- 5 stalks celery, thinly sliced
- In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes more. Drain and rinse with cold water.
- In a medium bowl, combine mustard, vinegar, honey, and oil. Add pasta mixture, pinto beans, chickpeas, scallions, and celery; toss gently. Season with salt and pepper.
3. SNACK – PEANUT BUTTER SANDWHICH
After lunch, I try to eat light in order to avoid going into a coma or getting too lethargic. A quick snack is always recommended for an energy boost. Here is a quick recipe for a energy-fueled Peanut Butter sandwhich.
- 1 Slice 100% Whole Wheat Bread
- 1 Tbsp. Sunbutter
- 1/2 Medium Banana, Sliced
- 1/2 Tsp. Chia Seeds
- Try this superfood twist on classic PB and toast with 1/2 a banana (sliced) and a sprinkle of chia, which is packed with vitamins and minerals (like six times more calcium than milk!).
- Toast the bread and spread the sunbutter over the top.
- Place banana slices over the sun butter and top it off with chia seeds.
4. DINNER – BUTTERNUT SQUASH PIZZA
- 3 cups (420 g) butternut squash, cubed*
- 3 cloves garlic, whole, skin removed
- 2 Tbsp (15 ml) olive oil, divided
- Pinch sea salt + black pepper
- 1 Tbsp (15 ml) maple syrup
- 1 1/2 cups broccolini, chopped, large stems removed
- 1/2 cup red onion, chopped
- Optional: 1/2 cup cooked chickpeas, rinsed and thoroughly dried
- Pinch sea salt + black pepper
- 1 tsp dried oregano
- 6 ounces store-bought pizza dough
- 1 cup Butternut Squash Sauce
- 1/2 cup vegan parmesan cheese or store-bought vegan mozzarella cheese*
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender.
- Transfer squash and garlic to a blender or food processor with remaining 1 Tbsp olive oil and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it’s too thick. The consistency should be creamy and spreadable (not pourable).
- Taste and adjust seasonings as needed. Set aside.
- Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
- Increase oven heat to 425 degrees F (218 C).
- Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).
- Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas), veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).
- Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.
- Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.