5 meals I eat on repeat after 10 years plant based (and why)

I'm 10 years plant-based and I still make these five meals on repeat, and I'll tell you why. Stuffed potatoes is my go-to for a ridiculously easy lunch or weeknight dinner. I switch between sweet potatoes and regular russet potatoes, but recently I learned that sweet potato is one of the healthiest foods you can eat, so more sweet potatoes at the moment. The only thing I need to do here is to make sure they are baking in the oven and then make a one bowl filling. Mashed chickpeas is a super versatile base to start with, because they hold everything together and give you tons of fiber and protein. I also love adding avocados for creaminess and healthy fats. This Norwegian meal took me more or less 20 minutes and I have lots of leftovers for tomorrow. That's a win-win. If you want more of these, I actually have 16 simple stuffed potato recipes in the 5sechealth app. Since becoming a mom, especially of two, a smoother morning is more important than ever, and this overnight pudding is my go-to since four years back. I love making no-strain cashew milk, because all of the protein, fiber, vitamins and minerals are still there. Now that I have kids, I also add in pumpkin seeds for more iron, and with the dates added, it literally tastes like a floating cake. I am trying to make a balanced bowl minimum once a week and switching them out depending on season and mood. I'm such a temper lover and so is my family, which is great because it's a fantastic source of protein and fiber. I call these balanced bowls because they have it all. Protein, fiber, healthy fats and veggies. I actually have a whole balanced bowl collection saved in the app too, so when I'm out of ideas, I just open it up and build from there. Meals like these are kid-friendly because they can pick and choose what to add in their bowl, making it a fun experience, which in our case makes her to try more. This tastes like the real deal, or even better in my opinion. Maybe because I know it's made of fruits and peanut butter and cacao in this particular time. However, can't remember when I last bought ice cream and my toddler loves this stuff. I make it whenever I crave something sweet and cold, or just as a smooth bowl in the morning, or when my toddler wants ice cream. If we have leftovers or it became too loose, I usually add it into silicone molds and put them in the freezer to have later as ice cream pops. Batch cooking is a game changer. If you just carve out some time to actually cook this batch, it will dramatically save you time during the week. In a lasagna like this, you can switch out the veggies and you can use crumbled tofu instead of tempeh. But as I said, I'm a tempeh lover, but you do you. It's also so satisfying knowing that this kind of cheesy sauce tastes like unhealthy, but it's so healthy and I know that it will nourish my whole family. This batch will be roughly six to eight servings for our family. I would say it's six servings. Usually I freeze two servings and that way I have a healthy freezer meal ready when I need it. This is one of the ones I always come back to for a batch cooking Sunday and really by doing this is what makes the rest of the week manageable. All of these five recipes you just saw are already in the 5 Sec Health app, along with everything else I make on repeat. It's free to download, link is below. I'll see you in the next video. Bye!