Wanna eat healthier but think it has to be complicated and expensive? Well, think again (then read below)! Here are 5 of my go-to meals that can be eaten for breakfast, lunch, or dinner – yes, I am suggesting that you can eat ice cream at any time of day. Make the full recipe to share with family and friends, or just to have leftovers that you can take on the go. Enjoy!

1. Sun-dried Tomato Risotto with Caramelized Baby Carrots

Sun-dried Tomato Risotto (Serves 4)

INGREDIENTS

1 yellow onion, diced

4 cloves garlic, minced

2 T olive oil

1 1/2 cups Arborio rice

5-6 cups vegetable broth

2/3 cup rehydrated sun-dried tomatoes, sliced

1 cup fresh spinach

1 T chopped fresh basil (optional)

Salt & pepper to taste

DIRECTIONS

1. Heat onion and garlic in olive oil until soft, about 2-3 minutes. Add rice, and toast for one minute, stirring constantly.
2. Add 3/4 cup vegetable broth and stir to combine. When most of the liquid has been absorbed, add another 1/2 cup, stirring constantly. Continue adding liquid 1/2 cup at a time until rice is cooked, about 20 minutes.
3. Add another 1/2 cup broth, tomatoes, spinach, and basil, and reduce heat to low. Stir to combine. Heat for 3-4 minutes, until tomatoes are soft and spinach is wilted.
4. Taste, then season lightly with a bit of salt and pepper. Risotto will thicken and get softer as it cools.

NOTES: This recipe takes more time to prepare than the others, but it’s well worth it. Don’t get impatient, otherwise your rice won’t be cooked through. To re-hydrate sun-dried tomatoes, simply let them soak in a bowl with enough water to cover while you’re cooking the rice.

Caramelized Baby Carrots (Serves 4)

INGREDIENTS

4 cups baby carrots

water for boiling

1 tsp lemon juice

2 T vegan margarine (I use Earth Balance)

2 T brown sugar

1/4 tsp sea salt

DIRECTIONS

1. Simmer carrots in water until soft, about 8-10 minutes; do not overcook. Drain and drizzle with lemon juice.
2. Heat together carrots, margarine, brown sugar, and sea salt, stirring frequently, until glaze forms and carrots are well coated, about 5 minutes.

2. Chocolate Banana Smoothie bowl

INGREDIENTS

1 scoop Vegan Chocolate Shakeology (or a Chocolate-flavoured protein powder of your choice)

2 frozen bananas

1/2 cup unsweetened vanilla almond milk

Toppings of your choice (I used my Pumpkin Spice Muesli and raw cashews!)

DIRECTIONS

1. Blend Shakeology, frozen bananas, and almond milk in your blender.
2. Add your desired toppings!

3. Olive and Artichoke Focaccia Pizza

INGREDIENTS (Serves 3)

1 vegan focaccia bread

1 T olive oil

1/2 tsp sea salt

1/2 tsp rosemary

1/2 tsp basil

1/3 cup tomato paste

1/2 cup sliced black olives

3/4 cup chopped artichoke hearts

1/2 cup sliced mushrooms

3 cloves garlic, minced

1/2 tsp parsley

1/4 tsp oregano

1/2 tsp red pepper flakes (optional)

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Drizzle focaccia with olive oil and sprinkle with salt, rosemary, and basil.
3. Spread a thin layer of tomato paste on the focaccia, then top with olives, artichoke hearts, mushrooms, and garlic.
4. Sprinkle with parsley, oregano, and red pepper flakes, then bake for 20 minutes, or until done.

4. White Bean and Fresh Herb Salad

INGREDIENTS

2 cans cannellini beans, drained and rinced

2 ribs celery, diced

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

3 T olive oil

3 large tomatoes, chopped

1/2 cup sliced black olives

2 T lemon juice

Salt and pepper to taste

1/4 tsp crushed red pepper flakes (optional)

DIRECTIONS

1. In a large skillet, combine the beans, celery, parsley, and basil with olive oil. Heat, stirring frequently, over low heat for 3 minutes, until herbs are softened, but not cooked.
2. Remove from heat and stir in remaining ingredients, gently tossing to combine. Chill for at least one hour before serving.

NOTES: Here, I served the salad on a bed of spaghetti squash, but it is just as delicious on its own 🙂

5. Sesame Tahini Noodles

INGREDIENTS (Serves 4)

1 lb Asian noodles (I used buckwheat Soba noodles)

1/2 cup tahini

1/3 cup water

2 T soy sauce

1 clove garlic

2 tsp fresh ginger, minced

2 T rice vinegar

2 t sesame oil

1 large red bell pepper, sliced thin

3 scallions, chopped

1/4 tsp crushed red pepper flakes (or another spicy seasoning if you like that sorta thing – I used Flavor God “Everything Spicy” seasoning ’cause it’s delicious.)

DIRECTIONS

1. Cook noodles according to package instructions, drain well.
2. Whisk or blend together tahini, water, soy sauce, garlic, ginger, and rice vinegar.
3. In a large skillet, heat the sesame oil, bell pepper, and scallions for 2-3 minutes. Add tahini sauce and noodles, stirring well to combine.
4. Cook over low heat just until heated, about 2-3 minutes. Garnish with spicy seasoning of your choice to taste.