I Eat Lunch for $10 a Week. Here’s How I Keep It Simple

Eating at home is one area that has become so important to me, and this simple lunch recipe has been a part of that routine for a long time.

It costs about $10 a week, it tastes good, and it keeps me full (especially when I add rice and avocado).

If you want to see the full recipe in action, the YouTube video is here.

I use:

a block of extra-firm tofu
a bag of frozen vegetables
Maya Kaimal Madras curry simmer sauce

soy sauce/olive oil/garlic powder to season tofu
rice
half an avocado on the side, if I have it

If you have never cooked with tofu, don’t worry. It is easier than it looks. I bake it until it gets firm, then chop it into bite-sized pieces. It takes on whatever flavor you put it in, so the sauce does all the work for you.

Frozen vegetables make this meal fast. They are affordable, and you do not have to worry about anything going bad in the fridge.

The simmer sauce pulls everything together. It tastes like you spent time making a curry, even though lunch for the week didn’t take long.

If you are in a season where you want to eat better, spend less, or get back into a routine, start with something small. One simple recipe. One habit that fits your life.

If you make your own version, let me know. I love hearing what you create.

Watch the Video

Here’s the full step-by-step recipe…

Thank you for being here!

Roasted Potatoes Recipe

Sometimes plant-based dishes can seem different, but overall, you’re eating a lot of the same dishes you enjoy right now.

This roasted potatoes recipe is a perfect example…..

Ingredients (Serves 4)

• 4 large russet potatoes, washed and chopped into cubes

• 2 tablespoons olive oil

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• ½ teaspoon chili powder

• 1 teaspoon salt

Instructions

1. Place chopped potatoes in a large bowl and cover with water.

2. Allow to sit for 20 minutes (to remove the starch.)

3. Preheat the oven at 425º

4. Drain the potatoes and pat dry with a clean kitchen cloth.

5. Rinse and dry the bowl and put the potatoes back into it.

6. Mix in the olive oil, making sure that all of the potatoes are coated.

7. Then mix all the spices together in a small bowl and add to the potatoes until

evenly coated.

8. Spread the potatoes in a single layer on a baking sheet

9. Bake for 20-25, flipping them over after about 15 mins.

Quinoa Salad Recipe with Black Beans, Corn & Avocado

This recipe was posted on 7/31/2019.

This plant-based quinoa recipe has great flavor and is a perfect lunch or side dish for you to try with dinner tonight.

I didn't grow up eating quinoa, but eating more plants will open your world up to a lot of amazing seeds, grains, vegetables, and fruit.

I promise there's so much variety! Be open to experimenting and having some fun in the kitchen.

You can find quinoa in most grocery stores these days. It's usually in the same aisle as rice.

Remember to rinse it before cooking to remove the bitter saponin coating.

 Quinoa Salad with Black Beans, Corn & Avocado

Ingredients:

• 1 cup of quinoa, rinsed

• 2 cups of water or vegetable broth

• 15 oz can of black beans, drained and rinsed

• 1 cup corn, frozen or fresh

• 3/4 cup red onion, chopped

• 2 Roma tomatoes, chopped

• 2 avocados, pitted and diced

• Juice of 1 lime

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/4 teaspoon cayenne

• 1 teaspoon salt

• 1/2 cup cilantro, finely chopped

Instructions:

1. Combine quinoa and water in a small pot and bring it to a boil.

2. Reduce heat (to low), cover and simmer for 15 minutes or until water is absorbed.

3. Use a fork to fluff your quinoa, then transfer to a large bowl.

4. Mix in cumin, chili powder, cayenne, and salt.

5. Allow the quinoa to cool, then add in all the remaining ingredients and mix until well combined.

6. Adjust seasoning to taste (I usually add all the spices again to make sure the vegetables have flavor).

7. Cover and chill in the fridge or eat it at room temperature.

Note: I usually store this quinoa salad in a glass dish, place a paper towel on top, then cover. Consume this dish within 3 days.

Enjoy!

Check out the full recipe video below…

Let me know what you think once you try this recipe. :-)

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Easy Plant-Based Chicken Rice and Lime Soup Recipe

This recipe was published on 1/7/2019.

The measurements below are enough soup for three people. 
You can easily double the ingredients to serve up to six.

Ingredients (serves 3)

• 1 tablespoon olive or coconut oil

• 1 small onion, chopped

• 3 garlic cloves, minced

• 2 stalks of celery, diced

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon oregano

• 1/2 teaspoon salt

• 14.5 oz can diced tomatoes

• 4 cups of vegetable broth

• 9 oz plant-based chicken, thawed (I used the Beyond Meat brand)

• 1/2 juice of lime

For serving:

• 2 avocados

• 1/2 cup cilantro

• Red chili flakes (if you want a little heat)

• Cooked rice (about 4 cups)

Instructions:

1. In a medium pot, sauté the onions and garlic for three minutes on medium heat, stirring occasionally.

2. Stir in celery, cumin, smoked paprika, oregano and salt.

3. Cook for three more minutes.

4. Next, add diced tomatoes and broth and bring them to a boil.

5. Chop plant-based chicken into bite-sized pieces.

6. Once boiling, mix in plant-based chicken, cover and cook for five more minutes.

Note: The plant-based chicken is already cooked, so you only need to warm for about five minutes.

Don’t overcook it, because it will affect the texture.

To Serve:

Squeeze in lime juice (about 2 teaspoons) and adjust seasoning, if necessary.

Top the soup with chopped avocado, cilantro, red chili flakes and rice.

Check out the full recipe tutorial below…

Recipe adapted from Laura in the Kitchen's recipe

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