Healthy Vegan Meal Prep Makes meals more affordable, and easier for the whole family!

Chocolate Oats

Here’s a great breakfast for anyone prepping on a budget, or looking for a quick, easy, and healthy energy boosting breakfast that only takes a few minutes to cook up in the morning.

You can prep by adding all the ingredients (except the toppings & honey) in a microwave-safe bowl, and have them ready to pop into the microwave and ready to eat within minutes.

Ingredients: Serves 1

1/2 Cup Rolled Oats (uncooked) – Instant or Quick Oats
1 Tbsp Cacao Powder (or dark chocolate powder)
1 Cup Almond Milk – Or any unsweetened, plant-based milk
2 Tsp Agave Honey (or any honey if you can’t find, or don’t want to pay the extra for Agave Honey)


1 Tbsp Sliced Almonds
1/4 Cup Blueberries (Substitute for your favorite fruit)

To Serve

1/2 Banana


Add all ingredients (Except honey & toppings) to a microwave-safe bowl and heat for about 1 minute.

Enjoy with 1/2 a banana or your favorite fruit.


Vegan Chili (In Bell Pepper Bowl)


  • 1 1/4 Cup Freekeh or Quinoa (cooked)
  • 3 3/4 Bell Peppers
  • 9 oz Tomato Sauce
  • 1 1/4 Vine Tomato
  • 1 1/4 Cup vegetable broth (low sodium)
  • 9 oz red Kidney Beans
  • 9 oz Black Beans (low sodium)
  • 1 cup steamed corn
  • 3/4 cup red onion (chopped)
  • 1 clove garlic
  • 1/2 tbsp coconut oil


  • 1/2 tbsp Smoked Paprika
  • 1/2 tsp ground coriander (Replace the coriander called for in your recipe with an equal amount of fresh parsley, tarragon, dill or a combination of the three)
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp cumin


  1. Preheat Oven to 400F
  2. Cook freekeh/quinoa using vegetable broth and water. Set Aside
  3. Cut the tops off the bell pepper and remove insides. Place them open-side down on a baking sheet for 10 minutes.
  4. Saute red onions and garlic in a non-stick skillet with coconut oil
  5. Add the tomato sauce, freekeh/quinoa, cumin, bell pepper and tomato. Mix well.
  6. Add black beans, kidney beans, steamed corn, and one cup of vegetable broth. Cook on medium heat for 8-10 minutes.
  7. Stuff the baked bell peppers with the chili, bake for an additional 8 minutes.


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Kale Salad with Peanut Dressing

Ingredients: 5 Servings

  • 4 Cups Kale – Chopped
  • 1 1/4 Cups Purple Cabbage – Shredded
  • 1 1/4 Cup Bell Peppers – Copped
  • 1/2 cup carrot


  • 3 3/4 Tbsp Peanut Butter
  • 2 1/2 Tbsp Coconut Milk (low fat)
  • 1 1/4 Tbsp Water
  • 1 1/4 Tbsp Rice Vinegar
  • 1 1/4 Agave Honey (or honey)
  • 1 1/4 Tbsp Sriracha Sauce
  • Lime (to taste)
  • Red Pepper Flakes (for garnish or to add extra spice)


  1. Chop the kale and red pepper. Grate or thinly chop the cabbage & carrot.
  2. In a large bowl, toss the ingredients together for salad.
  3. In a small bow, mix together the ingredients for the dressing. Season to taste with Sriracha, water, vinegar, and lime.
  4. Separate the dressing into small containers, portion-out the salad and drizzle the dressing over when ready to eat!


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