We’ve all heard about or experienced the benefits of filling our diets with more plant-based fare—more energy, better sleep, clearer skin—the list goes on! But even with this knowledge, in many Western cultures, meat is still the center of most meals.
If you’ve done any poking around on the internet to find more information on how to eat healthier, you’ve probably come across the term “plant-based.” Well what exactly does plant-based mean? Plant-based simply means foods derived from plants, such as veggies, fruits, whole grains, nuts, seeds, and legumes.
Many of our community members have told us that they would LOVE to get more veggies on their families’ plates (especially their meat-loving husbands!). But we’ve also heard it can be a challenge to stick a plate of steamed broccoli or some kale in front of their spouse or kids and have them gobble it up. And we get it—to be honest, that doesn’t sound exciting to us either!
SO HERE’S THE LITTLE SECRET WE WANT TO LET YOU IN ON…
Plant-based recipes do not have to be bland! Veggies do not have to be boring! In fact, we’re here to show you today that it IS possible to prepare healthy, plant-based meals that are packed with nutrients and still loaded with flavor!
Keep scrollin’ for three of our favorite recipes where you won’t miss the meat (and are husband approved!).
3 RECIPES WHERE YOU WON’T MISS THE MEAT:
Sweet potatoes are one of our favorite veggies! Despite their name, they are actually low on the glycemic index (which helps balance the blood sugar), and are packed with vitamin A, B vitamins, potassium and fiber. In this recipe, they provide the perfect base for a delicious kale slaw, which are screaming with nutrients that help stimulate digestion and absorption. Kale yeah!
- 2 small sweet potatoes
- 1 cup fresh kale (stems removed and shredded)
- 1 cup red cabbage (shredded)
- 1 cup carrots (grated)
- 1 avocado (diced)
- 2 tablespoons sunflower seeds
- 2 tablespoons pepitas
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Black pepper and sea salt
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake for 45 to 60 minutes, until tender.
- Meanwhile, place shredded kale, cabbage, and grated carrots in a bowl. Cover with the avocado and seeds.
- In a separate bowl, combine oil, lemon juice, and mustard. Add to the shredded vegetables and gently toss to coat. Season with salt and pepper to taste.
- When sweet potatoes are finished baking, cut a slit in the top and pour the salad generously on top.
Are you ready for the best bowl of comfort soup ever? This nourishing, simple soup is full of love for the tummy. The ginger and cumin bring warmth to the digestive system, while the garlic and onion gently assist in liver detoxification. In addition, carrots are filled with beta-carotene, a powerful antioxidant, to bring even more nutrient-dense deliciousness to this recipe!
- 2 tablespoons coconut oil
- 1 small onion (chopped)
- 2 tablespoons fresh ginger (peeled and chopped)
- 2 cloves garlic (peeled and chopped)
- 1 teaspoon ground cumin
- 6 pieces carrots (washed and chopped into 1/2”)
- 1 ½ cups coconut milk (unsweetened)
- 1 cup vegetable broth
- 4 tablespoons fresh lemon juice
- Black pepper and sea salt
- Heat coconut oil in a large saucepan over medium-high heat. Add the chopped onions and sauté until translucent.
- Add the ginger and garlic to the onions, and cook for another minute. Add the cumin and stir well for 30 seconds.
- Add the chopped carrots and sauté for a few minutes, then add the coconut milk and vegetable broth. Lower heat to a simmer and cook for 20 minutes, or until the carrots are just tender.
*Feel free to add extra broth or coconut milk to reach your desired consistency.
We looove roasted veggies! Not only are they super easy to prepare, but these bad boys are seriously tasty and packed with nutrients! In just 30 minutes, your oven can transform raw veggies into sweet, caramelized goodness that are delicious plain or seasoned. Our hot tip: whenever you’re roasting vegetables, always make extra so that you can keep them in the refrigerator for a quick snack or to toss in a salad later.
- 2 tablespoons melted coconut oil (divided)
- 1 cup sweet potato (cubed, 2-inch)
- 1 in carrot (cut half lengthwise and quartered)
- 5 cloves garlic (unpeeled)
- 6 broccoli florets
- 1 cup ⁄2 brussels sprouts
- 1 ⁄2 zucchini (quartered)
- 2 tablespoons fresh lemon juice
- 1 teaspoon ⁄2 red chili flakes
- Black pepper and sea salt
- cup For serving: 1 cooked quinoa
- Preheat oven to 350° F* (180° C). Line a baking sheet or roasting pan with parchment (bakinpaper.
- Combine the sweet potato and carrots in a bowl. Add the melted coconut oil and mix to coat well. Spread evenly onto lined baking sheet. Tuck the garlic cloves amongst the sweet potatoes and carrots. Place in oven and bake for 20 minutes.
- Meanwhile place broccoli, brussels sprouts, and zucchini in a bowl and drizzle with the remaining 1 tablespoon coconut oil.
- After 20 minutes, remove baking sheet from oven and add the broccoli, brussels sprouts, and zucchini. Place back in oven and roast for another 10-15 minutes, or until the veggies are just tender. Remove from oven.
- In a large bowl, combine lemon juice, red chili flakes, salt, and pepper. Squeeze the garlic cloves out of their skins, and discard skins. Add the roasted veggies and toss to coat.
- Serve half the veggies over 1⁄2 cup quinoa and store leftovers for the following day.
Note: Feel free to eat as is, or top with marinara sauce, pesto, hummus, guacamole, or a sprinkling of tamari.
These recipes are straight out of the digital pages of Fresh Start 21. This plant-powered cleanse maps out all of your meals and snacks for 21-straight days, making eating healthy a breeze! We also include weekly shopping lists for stress-free trips to the grocery store, a whole bunch of prep, cooking, and storage tips, as well as advice for how to continue eating wholesome meals beyond the cleanse.
Click here to get Fresh Start 21 and join us for our next live, community cleanse that kicks off October 3rd!