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This Vegan Meal Prep Technique For Grain Bowls Is Utter Genius

It began with Derrick Morgan. The Tennessee Titans linebacker went vegan and found he had extra power and bounced again faster from the pounding American soccer gamers take. Then his Cordon Bleu-trained spouse Charity took the plant-based plunge and commenced making ready vegan lunches for him to eat whereas he was on the Titans coaching facility. Clearly, a professional American soccer participant swearing off meat attracts consideration, and earlier than lengthy team-mates have been giving it a go.

Charity Morgan now prepares vegan meal plans for 15 Tennessee Titan gamers. “They love their sport, they love their physique they usually’re prepared to place into it no matter it takes to carry out at a excessive degree,” Morgan informed Coach whereas accompanying the Titans on their latest journey to London.

In fact, it doesn’t harm to have a extremely skilled chef making ready your meals. If a vegan chef provided to type out our lunches each week we’d leap on the likelihood as nicely. And whereas we are able to’t give you that, we are able to share this absolute belter of a approach to create per week’s price of lunches on a Sunday afternoon.

To make 5 grain bowls for weekday lunches, Morgan recommends cooking two completely different grains – like quinoa, millet or brown rice – mixing them up and utilizing them as the bottom on your bowl.

Subsequent, roast some greens within the oven. Morgan talked about candy potato and aubergine, however she’s additionally an advocate of being artistic within the kitchen and throwing in no matter takes your fancy.

Then Morgan provides recent, uncooked veggies. “I like utilizing my spiraliser – so spiralised beets, spiralised uncooked candy potatoes, spiralised courgette,” Morgan says.

You need to use completely different veggies for various days if you want, and even the identical rattling bowl each day – as a result of right here comes the genius bit.

“Make 5 completely different sauces so it doesn’t really feel such as you’re consuming the identical factor,” says Morgan. “I’ve completed this for my husband – made 5 of the identical bowls with roasted veggies, uncooked spinach leaves and kale, and combined grains, however each day had a unique sauce. Sooner or later was a balsamic French dressing, day two had a chimichurri, day three had a Thai peanut sauce, day 4 was a tahini garlic dressing and day 5 was a enjoyable buffalo French dressing.”

In case you want somewhat assist with sauces, Morgan has loads of recipes and tips about her web site. Begin by nabbing the chimichurri recipe from the portobello steaks dish and go from there.

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