Supercharge Your Workday with Tasty, Easy-to-Make Plant-Based Meals


We sit in a lot of meetings for event planning, product rollout and company strategy. We are the first to acknowledge this: back-to-back zoom calls can take us away from the evil healthy path. Whatever it is, we always eat plant-based foods. Why? First, there is all the evidence that these are good for our health, animals and the environment. And there’s more: when the days are busy, eating plant-based foods can keep you strong. Studies show that when you eat animal products, you tend to consume more fat, which slows down your digestion. When you eat more plants, you consume more fiber, which has the opposite effect: it speeds up your digestion. It improves your metabolism and helps stop that lazy feeling. Here are a few more ways to stay on the evil healthy path while you are busy at home, office or on the street.

Have a proper breakfast. Eating whole grains for breakfast keeps you full longer so you don’t get stuck half way through your day and sit with a bag of cookies. If you want to eat light in the morning, go eat whole grain avocado toast. It’s simple and surprisingly satisfying. Want something heartwarming? Try oats overnight: Mix 3/4 cup rolled oats with half a 14-oz can of light coconut milk and a pinch of salt and refrigerate overnight. Scary! Breakfast Breakfast. For more flavor, mix 1/2 teaspoon cinnamon or cardamom, 1/2 teaspoon vanilla, some raisins or dried cherries, chopped crystal ginger, and a handful of walnuts, nuts or pecans (more protein!).

Staying hydrated. Keep a water bottle with you and refill it habitually. If you are looking for a really long day, drink coconut water or fresh juice every few hours to increase the extra calories. Or eat brothy soup for lunch. Keep fluids to clean your system and avoid dehydration-related fatigue.

Stock up on snack drawers. A bag of trail mix, a ripe apple and some dark chocolate kept us from getting hung up many times, during endless meetings. Toss a few plant-based items in your desk drawer so you will have something decent to hold you to the next meal. Ripe nuts are one of our favorites (even more protein!)

Cook once, eat twice. When it comes to staple meals, having good options at hand is the key to avoiding last-minute bad decisions. Do you really want to take out or processed foods again? Next time you cook, do extra. There is no such thing as remnants. Let’s talk about their planned over. They are the smart way to make lunch tomorrow night. If you have pasta, soup or a casserole for dinner, make more than you need and the next day’s meal will be ready. Try our Pumpkin Pesto Pasta below. It is nicely reheated in the microwave.

Batch Cook. The same principle applies to material preparation. If you are chopping onions for one meal, cut extra for another meal. They will be refrigerated for a few days. If you cook more on the weekends, make a large batch of fried original vegetables, pharaohs, lentils or all the vegetables, grains and beans you are making. These can be a side dish on Sunday night, then re-intended as a salad for lunch the next day or as a hot soup the next day. You can also try some quick and easy recipes Wicked Kitchen YouTube Channel.

Get out. Make time for self-care. Clean your head and let your body feel the sunlight at least once a day. Walk around your neighborhood or office building to reduce stress, improve your sleep, and increase productivity.

Bonus recipe to try now! Pumpkin Pesto Pasta

4 to 6 are served. This quick pasta uses the perfect combo of bright vegetables – juicy, golden tomatoes and arugula – to complement the pumpkin pesto’s own rich color and flavor.

  • Cell salt
  • 3/4 pound (340 g) of small whole wheat pasta, such as orechiate or pan
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 1/2 small red onion, chopped
  • 1 pint (about 10 ounces / 285 g) yellow or red cherry or grape tomato, half
  • Wash 1 can (15 oz / 425 g) white beans, such as cannelini or navy beans, thoroughly
  • 1 jar (6.7 ounces / 190 g) Wicked Kitchen ™ Orange Pumpkin Pesto Sauce
  • 2 cups (60 g) lightly packed baby arugula

Bring a large pot of salt water to a boil, add the pasta and cook until al dente according to the package instructions. Drain the pasta well.

Meanwhile, in a large, deep pan, heat the oil over medium-high heat. Add the onions and cook, stirring occasionally, until tender and lightly golden, 3 to 4 minutes. Add the tomatoes and beans, stir gently, and cook until the tomatoes begin to crumble, about 3 more minutes. Remove from heat.

Add the extracted pasta and pesto to the skillet and toss gently to combine. Add the arugula and salt to taste and toss once more.

Tasnimul Rafi
Tasnimul Rafi
Chief Executive Officer of Raw marketer, Online editor, Author

Share this article

Recent posts

Google search engine

Popular categories


Please enter your comment!
Please enter your name here

Recent comments Protection Status