School & Work Lunch Ideas/Weekly Plan (Vegan/Plant-based) | JessBeautician

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Lunch bag: http://bit.ly/2cDfcRi
My food processor: http://amzn.to/2aAZfIf
Similar containers: http://amzn.to/2d2XOEk

MONDAY’S LUNCH/IDEA NO.1: QUINOA TABOULEH:
For the Tabouleh:
2 cups quinoa: http://i.refs.cc/PtXrkjsu
1 large tomato
1 cucumber
1 small handful fresh mint
1 small red onion
2 tbsp lemon juice
1 tsp olive oil
Salt & pepper

- Stuffed olives
- The Raw Chocolate Company Raw Chocolate Goji Berries: http://bit.ly/2db5BCt
- Piece of fresh fruit

Prep the quinoa the night before in two batches by cooking the 2 cups rinsed quinoa with 3 1/2 cups water for 20 minutes or until soft. Drain, leave to cool and divide between 2 containers then refrigerate overnight. In the morning, to make the tabouleh, chop up the tomato, dice the cucumber, chop the fresh mint and the red onion. Take about 1/3 of the tomato and red onion in a small container and keep that in the fridge for lunch the following day. Then take the remaining tomato, the cucumber, mint and the rest of the red onion and add it to one of the containers of quinoa with the lemon juice, olive oil, salt and black pepper. Mix well.
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TUESDAY’S LUNCH/IDEA NO. 2: QUINOA & BLACK BEANS WITH GUACAMOLE AND CHEESY CORN:
1 small corn on the cob
Nutritional yeast: http://amzn.to/2aAZ8MM

1/2 can black beans
1/2 avocado
1 tbsp lemon juice
1 tsp chilli flakes
Salt & pepper

- Nakd Salted Caramel Nibbles: http://amzn.to/2cXpDCj
- Piece of fresh fruit

Boil the corn the night before, leave to cool then wrap in tin foil, sprinkle over some nutritional yeast for a cheesy flavour and store in the fridge overnight. Then in the morning, take the second container of quinoa and the rinsed, drained black beans. Also take the small pot of tomato and red onion from the day before and mash in 1/2 avocado to make a guacamole with the lemon juice, seasonings and chilli.
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WEDNESDAY’S LUNCH/IDEA NO.3: FALAFEL & HUMMUS SALAD:
Falafel recipe: https://youtu.be/fv_VxL79ksE?t=7m48s
Hummus recipe:
1 can chickpeas
3 tbsp water
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp tahini
1/2 tsp cumin
Salt

1/2 romaine lettuce
1/2 cucumber
1 peeled carrot
1 small red onion
2 tbsp hemp seeds: http://i.refs.cc/PtXrkjsu
6-8 cherry tomatoes
Stuffed olives

- Piece of fresh fruit
- Squirrel Sisters Cacao Orange Bar: http://bit.ly/2dtEEKA

Prepare the falafels and hummus the night before, store in the fridge. In the morning, shred up the lettuce, slice the cucumber, grate the carrot and slice the small red onion. Layer the lettuce, grated carrot, cucumber and red onion in a container. Add the hemp seeds, cherry tomatoes, falafel and olives. Fill a small pot with hummus so it doesn’t make the falafels soggy - you can mix it all together later.
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THURSDAY’S LUNCH/IDEA NO.4: SNACK BOX:
1 peeled carrot
1 cucumber
1 red pepper
Hummus
Quinoa Crisp-breads: http://bit.ly/2bIIPO4
Falafels

Inspiral Wasabi & Wheatgrass Kale Chips: http://bit.ly/2d17Y8A
PunchFoods Superseeds Coconut Brownie: http://amzn.to/2dtDUoF

Slice the peeled carrot, cucumber and red pepper into sticks. Take about a third of each and place them in a small container in the fridge, then place the rest in another small container. In another small pot add some hummus, then place some crackers in another separate container with some falafels.
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FRIDAY’S LUNCH/IDEA NO. 5: VEG SUMMER ROLLS & CHIA POT:
For the Chia Pot:
1/3 cup chia seeds: http://amzn.to/2bXylzS
1/2 cup almond milk: http://bit.ly/2cwaxCd
1 tsp maple syrup (forgot to mention in video!): http://amzn.to/2aub6Nd
Goji berries: http://amzn.to/2d16LOK
Pumpkin seeds: http://bit.ly/2db4cvB
Cacao nibs: http://amzn.to/2aAY6QQ

For the Veg Summer Rolls:
3 rice paper wraps: http://amzn.to/2bBX4YR
2 spring onions
Leftover crudités
Tamari: http://bit.ly/2cNexdH

- Spicy Roasted Chickpeas: https://youtu.be/saEjPVPDNNg?t=59s
- Almond Stuffed Dates
- Vita Coco: http://bit.ly/2d12893

Prepare the chia pot the night before by placing the chia seeds in a pot and mixing in the almond milk, give it a good stir then place it in the fridge to set overnight. In the morning, soak 3 rice paper wraps in hot water until soft. Slice the spring onion and mix with the rest of the crudités from the day before, then divide them between the three wraps, roll them up and cut them in half. Place in a container with a small pot of tamari for dipping.

WHAT I'M WEARING:
TOP - Whistles (Similar: http://bit.ly/2d9EW77)
BRACELET - http://bit.ly/2cr4OuU
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