Go Plant-Strong!
The Daily Beet: Tips, Advice and Stories

One Day Worth of Recipes!

Need some new ideas of what to have for breakfast, lunch and dinner? We’ve got you covered !

Breakfast

Barley Oat Pancakes

Ingredients:
1 cup barley flour
1/2 cup quinoa flour
1 cup old-fashioned rolled oats
1 tablespoon baking powder
2 cups oat, almond, or nonfat soy milk
1 teaspoon vanilla extract

Directions:
Mix dry ingredients in a bowl
Add liquid ingredients slowly until blended into a batter (add a little water and stir batter as you’re cooking, since the batter tends to thicken with time)
Spoon batter onto a nonstick pan on medium high heat
Cook first side until bubbles “pop” in the middle and turn with spatula
Cook second side for a minute or two

Serve with fruit, applesauce, maple syrup, or cinnamon

Lunch: 
Black Bean Salad with Balsamic/Lime Dressing
Serves 4

Ingredients:
1 can black beans, drained and rinsed

1 large tomato, chopped

2 ears of corn cut off the cob (1/2 pkg frozen corn)

1 red pepper, chopped

2 ribs celery, chopped

1/2 bunch cilantro or more, chopped

1 tsp lime zest

1 lime, juiced

2-3 T balsamic vinegar

Directions:
Assemble all ingredients through lime zest in a bowl. Squeeze lime and balsamic vinegar on top and mix well. More of any of the ingredients is fine. Use the whole bag of frozen corn or 2 or 3 tomatoes or other vegetables you have on hand.

Dinner: 
Sloppy Lentil Joes
A Mary McDougall recipe slightly adapted.

Ingredients:
3 1/3 cups water

1 onion, chopped

1 green bell pepper, chopped

1 tablespoon chili powder

1 ½ cups dried brown lentils

1 15 ounce can crushed tomatoes

2 tablespoons low sodium tamari or Bragg’s Liquid Aminos
 (you can eliminate this if you want to reduce the sodium even more)

2 tablespoons prepared mustard

2 tablespoons brown sugar

1 teaspoon rice vinegar

1 teaspoon vegetarian Worcestershire sauce

freshly ground black pepper

Directions:
Place 1/3 cup of the water in a large pot. Add the onions and bell pepper and cook, stirring occasionally until onions soften slightly, about 5 minutes. Add the chili powder and mix in well. Add the remaining water, the lentils, tomatoes, and the rest of the seasonings. Mix well, bring to a boil, reduce heat, cover and cook over low heat for 55 minutes, stirring occasionally. Serve on whole wheat buns.

Enjoy!

About the author

NatalaE2
Natala is the director of communications for Engine 2 Diet, she is also one of our coaches on our support site, Engine 2 Extra. A few years ago, Natala was at the end of her rope. She was on almost 15 medications daily, had out of control Type 2 Diabetes, high cholesterol, high blood pressure, issues with nerve damage, and was morbidly obese. She was just over 30 years old. She decided to take her life back by becoming plant-strong. She has lost over 200 pounds, got off of all of her medications and now has great health numbers. Natala plays the violin and studied music therapy. She became passionate about plant-strong nutrition, received her Certificate in Plant-Based Nutrition through Cornell University, a certificate in Health Promotion and Disease Prevention and is currently pursuing a degree in nutritional sciences. Natala is also a featured speaker at our Engine 2 Retreats she talks about the reality of our nations obesity epidemic as well as providing practical steps to becoming a healthier person.
  • Martha

    And all fairly easy to make – thanks! It all sounds yummy

  • gloria

    I just made the black bean salad for dinner last night and took it to lunch today as well.

  • Cassie

    Made the sloppy lentil joes for dinner…. so delicious!!! Messy (like a knife-and-fork kinda sandwich) but wonderful!!

  • http://twitter.com/thehappypear The Happy Pear

    This is such a neat idea! Clear and simple….who ever said or continues to say a plant diet is boring/bland/restricted needs to see this post!