food resources

PLANT BASED RECIPE IDEAS:

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Then go to the Cooking With Jodi Playlist!

Follow my main Instagram for tips in my stories and reels and my second IG @foodrebeleats for recipes

Food Rebel EATS cookbook: all plant rich and zero NO list foods

Use this formula if you want something quick:

Greens for salad base + Raw Veggies + Cooked Veggies + Herbs/Flavor enhancers + Store Bought Veggie burger

INGREDIENTS:

  • Greens: romaine lettuce, I chopped up super thinly - I love the crunchiness

  • Zucchini & Yellow Squash I cut in half then quarters lengthwise and cooked on the tray in my air fryer, misted with avocado oil (then chopped after cooked)

  • Grape tomatoes

  • Cucumbers

  • Hilary's Cauliflower Veggie Burger (frozen section) I simply toasted it in the air fryer then broke it up int my salad

  • Flavors: Violife vegan feta + Farmer & Field Italian dressing (see my tip for this below)

  • Sea salt

Toss it all together and yum. This had tons of flavor inside, full of plants and heartiness from the veggie burger.

Making more veggie burgers is on my list! But Hilary's and NoBull are the two brands I buy.

DRESSING TIP:

Sometimes I like to buy store-bought dressings because I'm lazy and don't want to make them

Field & Farmer is a new plant based brand I recently found, this Italian one had SO MUCH OIL IN IT.

One thing I do really believe in is eliminating or massively reducing oil when you want to create a health and body change. Oil is so saturated and dense and we just don't need tons of that kind of fat.

My dressing had been in my fridge so it had separated, I poured the excess oil off the top of the bottle and then put the lid back on and shook it up. It was much more like a vinaigrette this way and you could actually taste the herbs and flavors better.

Typically if I buy vegan salad dressings, I buy the vegan ceasar or creamy ones. Just fyi.

This took me minutes to make, just chopping stuff up and layering.

enjoy!

These are images of my Simple Real Life Everyday Lunches

Nothing fancy, you’ll see a lot of things repeated. I sometimes have turkey or chicken or maybe salmon but usually it’s all plant based or I’ll do fruit until dinner. Again, this works for ME and I do have indirect light as my digestive profile which means my body doesn’t turn on it’s digestive energy as high until dusk/sun down.

Things to note:

  • I always have leafy greens whether raw or cooked

  • I always have multiple non-starchy veggies

  • I use fresh herbs

  • I like a combo of raw/cooked (this is MY preference) I think it adds depth and more flavor

  • I use Real Salt (no pepper)

  • Lots of broccoli, broccoli slaw, cauliflower rice, spinach, mixed leafy greens, parsley, cilantro, tomatoes, potatoes, veggie burgers, scallions, red onions, summer squash, zucchini

  • You see some quinoa this is my personal taste, I like potatoes better than any grains, I also think potatoes are more purposeful being a veggie and I know they help with cleansing and weight loss too. Feel free to add lentils, quinoa, rice, amaranth, gluten free toast, pitas, wraps, Siete wraps, pastas made from safe ingredients etc.

  • The goal is always that the veggies are the star of the show!

These make easy combos and always feel satisfying.

Short Cut Flavor Enhancers

Here are my shortcuts to help veggies have flavor, so literally you can still steam/roast, chop and do what you have been doing but try adding some of these for more flavor:

  • Good Food dips: I love their tzatziki, cilantro dip, or buffalo flavors, (main ingredient is cauliflower and more veggies) and they are so good!

  • Siete brand: taco seasoning packets, hot sauces in various flavors, salsas, vegan cheese dip (all things for Mexican flavoring)

  • Coconut aminos (my fave) top your veggies, or make a dressing marinade with this plus fresh lime juice/zest, chopped red onions, rice vinegar and 1 tBSP avocado oil (great for fish or just veggies)

  • Rao's marinara omg SO GOOD. for plant based pastas or to top steamed or roasted veggies

  • Hummus: all the flavors but I love HOPE brand kale pesto, or plain (also mix with the marinara above for a great sauce for pastas or chicken, or veggies)

  • Sliced black olives (you can buy presliced if you hate to chop) add great flavor to salads

  • Just like olives, capers, so so good for mediteranean flavors and salads. I use olives and capers in my flaked salmon mixture for tons of flavor)

  • Spicy mustard, honey mustards, german mustards, for dipping, or dressings, or even spreading over a chicken to bake with, also I put mustard in my salmon mixture

  • Olive tapenades (Trader Joe's has a great one) amazing for dips, toppings, for all things veggies, crackers, salads

  • Vegan cheeses: Violife is my go to: you can top roasted carrots with vegan feta, sprinkle with salt, and top with fresh dill

  • fRESH herbs: LOVE These: keep flat leaf parsley, cilantro, dill or basil on hand, they go with everything, especially the first two, but dill is great for veggies/salmon/potatoes; basil for fresh salads, all things tomato based, parsley and cilantro for everything but I use cilantro for asian flavors more

Keep any and all of these on hand AND use more than one and that's when you layer the flavors and things taste even better. I'm posting on IG about this today, i"ll put it in here.

Recipes:

Kale Stuffed Sweet Potatoes