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Vegan School & Work Lunch Ideas #2 | JessBeautician

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INSTAGRAM: @jessbeautician
TWITTER: https://twitter.com/JessBeautician
BLOG: http://jessicabeautician.co.uk/
SNAPCHAT: jessbeautician

My food processor: http://amzn.to/2aAZfIf

Elephant Box Lunch Box: http://bit.ly/2jZsxoJ
Elephant Box Square Salad Tin: http://bit.ly/2jZvCF1
Elephant Box Square Snack Pot: http://bit.ly/2kcdes5
Elephant Box Large Twist Canister: http://bit.ly/2kdoyrV
Elephant Box Small Twist Canister: http://bit.ly/2kcgYJW
Elephant Box Leakproof Canister: http://bit.ly/2jK06gJ
Similar container: http://bit.ly/2oI785D

MONDAY/IDEA #1 – Tomato & Olive Pasta Salad:
1 cup penne pasta
8 sundried tomatoes
1 roasted red pepper
6 large green olives
1 small handful basil
1 heaped tbsp nutritional yeast: http://amzn.to/2aAZ8MM
1 tsp dried herbs
1/2 tsp chilli flakes
Black pepper
Romaine lettuce
1/4 cucumber, chopped
Cook the penne the night before, drain and once cool, divide it between two containers with 2/3 in one and 1/3 in the other. In the morning, add the larger amount of pasta to a mixing bowl. In a food processor, blend the sun-dried tomatoes, roasted red pepper, olives, basil, nutritional yeast, herbs, chilli flakes and pepper together until smooth. Transfer 2/3 into the bowl of pasta and then put the other 1/3 into a small container and place it in the fridge. Mix the paste through the pasta and place it back into the original container. Shred the romaine lettuce and add the cucumber.

Nut Butter & Gronola Apple Wedges:
1 apple
Nut butter: http://amzn.to/2jj56FW
Slice the apple into wedges, spread on some nut butter and press granola onto each one.

TUESDAY/IDEA #2 – Vegan Greek Salad with Chips & Dip:
6 halved cherry tomatoes
1/4 cucumber, chopped
6 sliced green olives
1/2 small red onion, sliced into rings
1/2 cup chickpeas
1 small handful fresh, chopped parsley
1 tsp olive oil
1 tsp dried herbs
Mix the cherry tomatoes, cucumber, green olives, red onion, chickpeas, parsley, olive oil, dried herbs and salt together and then transfer 2/3 into that into a container and place the other 1/3 in the fridge.

– Tomato & Olive paste/dip (see Monday)
– Blue corn chips: http://amzn.to/2dDJVwD
– Primal Pantry Almond & Cashew Raw Paleo Bar: http://amzn.to/2jiZKdV

WEDNESDAY/IDEA #3 – Pizza & Greek Salad Pasta:
1 cup chickpea flour, sifted
1 tsp garlic powder
1 tsp olive oil
1 tsp tomato paste
Slices of tomato
Nutritional yeast:
Parsley, basil
Preheat the oven to 180 degrees celsius. Mix the chickpea flour with 1/2 cup water, garlic powder, olive oil and salt in a bowl until it almost forms a paste. Spread it out evenly on a lined baking tray with a spatula – around 15cm in diameter and 1/4” thick. Place that in the oven to bake for around 15 mins. Remove it from the oven, spread on the tomato paste, add on the sliced tomato and place it back in the oven for another 10 mins. Remove and leave to cool before adding nutritional yeast and fresh herbs. Slice it in half and wrap in baking paper.

– Strawberry Crisps: http://bit.ly/2iR7O9x

THURSDAY/IDEA #4 – Sushi Quinoa Box with Fresh Mango:
1/2 cup quinoa: http://bit.ly/2eb4wfN
1/4 cucumber, cubed
1/2 avocado, cubed
1/4 tsp wasabi: http://amzn.to/2jiONJk
1 nori sheet: http://amzn.to/2jyzaBm
Tamari: http://amzn.to/2b08t5U
Regular and black sesame seeds
Cook the quinoa the night before in 1 cup boiling water. Once cooked, leave to cool and divide between 2 containers. Place in the fridge. In the morning, add the cucumber, avocado and wasabi in a bowl and carefully mix. Add in the cucumber-avocado mix to one of the containers of quinoa. Tuck the cut up nori sheet in the side, add some tamari and sprinkle on the sesame seeds.

– Fresh mango
– Raw almonds: http://bit.ly/2eb4wfN

FRIDAY/IDEA #5 – Coconut & Mango Quinoa Salad with Nori Rolls:
Leftover quinoa from day before
1/2 mango, cubed
1 spring onion, sliced
1 small handful coconut flakes:http://bit.ly/2eb4wfN
1 small handful roasted cashews: http://bit.ly/2eb4wfN
1 small handful coriander, chopped

1 nori sheet: http://amzn.to/2jyzaBm
1/2 cucumber, sliced
1/2 avocado, sliced
Regular and black sesame seeds
Place the leftover quinoa in a large bowl. Add in the mango, spring onion, coconut flakes and cashews. Mix together and add in the coriander, mix it again, then add that back to the original container. Take the nori sheet and spread out the cucumber slices on 3/4 of the sheet. Then place the avocado slices in a line around 1 inches in. Sprinkle on the sesame seeds and then roll the end of the wrap closest to you over the avocado all the way to the other end, tucking it in as tight as possible, seal it down with a little bit of water. Cut in half.

– Raw Chocolate Coffee Beans: http://bit.ly/2eb4wfN
– Banana Crunch Nakd Bar: http://amzn.to/2jiTJhq
– Chi Raw Coconut Water: http://amzn.to/2jj4yzP

WHITE TOP: http://bit.ly/2d9EW77
NAVY TOP: http://bit.ly/2g2KAZs
NAILS – HJ Manicure ‘Lace’
BRACELET – http://bit.ly/2dTKKRu