For a long time, I thought eating healthy meant following strict, labor intensive recipes. Maybe because while growing up, quick meals were processed, oily, and generally included at least one box.
But over the years — as I started cooking plant-based food on my own — simple, fast, healthy meals became a weekday staple in my diet.
I now only use cookbooks when I have the extra time to cook something special, and I find that the best meals often feature only a few ingredients and take just 20 minutes to prepare.
Matt, with two kids and a busy schedule, has a similar story.
In today’s episode, we share our go-to quick and easy plant-based meals. The meals that we rely on week after week.
And the best part? Most of them are completely adaptable to the ingredients you have on hand.
Here’s what we talk about in this episode:
- Plant-based pizza as a health food
- Why we flock towards southwestern flavors
- The humble potato
- Can a salad be your dinner?
Click the button below to listen now: