Healthy Plant Based Meals While Boating
I thought that I could give you some ideas on plant based meals you could eat while you are not only boating, but camping, and exploring in nature as well. I hope you enjoy the meal ideas. Leave a comment down below in the comment section some of your favourite boating, camping, nature meals are!
First Things First:
Coffee with almond milk and some raw cane sugar *Coffee was hand ground by me and made in a percolator
Breakfast: Gluten Free Oatmeal Ingredients:
1/2 cup Bob's Red Mill Gluten Free Oats with toppings: - organic peanut butter - organic banana - organic dark brown sugar - dash of organic cinnamon - Almond milk (or use any plant based milk of your choice)
For 1 person: bring 1 cup of water to a boil, add 1/2 cup gluten free oats and stir.
Turn the heat down to low and let cook covered for 10 minutes, stirring occasionally.
Once cooked to desired consistency, add the cooked oats to a bowl and add your favourite toppings or the ones I used above.
Snack: Organic Orange
Lunch: Buddha Bowl
1 cup organic jasmine rice
1 small head of organic broccoli
1-2 carrots, chopped
6-8 organic brown mushrooms
1/2 can drained chickpeas
1-3 tsp. coconut aminos
Spices to taste: pink salt, black pepper, garlic salt
Topping: Nutritional yeast, hemp seeds, and Naam sauce
For 2 people: boil 2 cups water in a pot and add 1 cup rice, let come back to a boil, turn down to low heat, and cover. Let cook for 20 minutes, stirring occasionally.
As the rice is cooking prep the vegetables by washing and cutting them. Dicing the broccoli into smaller pieces, grating the carrots or chopping them up, cutting the mushrooms into 4's.
In a frying pan over medius heat add some plant based butter or oil such as coconut oil or olive oil, add the mushrooms and begin to sauté, stirring occasionally.
In another pot you can add some water, enough to steam the carrots and broccoli for about 10 minutes on medium heat or until desired texture.
Once the mushrooms are cooked, add the chickpeas to the pan and season to your liking (we used the above seasonings).
Once the chickpeas are heated, drain and add the broccoli and carrots to the pan and add some more seasoning and coconut aminos and let sit in the pan on low heat.
In a bowl place the rice first, then add the veggies, mushrooms, and chickpeas, and top with naam sauce.
Dinner: Veggie Pesto Pasta
2-3 cups gluten free pasta
1 small head of broccoli, diced
1-2 carrots, chopped
1/2 can of chickpeas (the other half from lunch)
Store bought pesto sauce
Seasoning to taste: pink salt, black pepper, nutritional yeast
Boil a pot of water and once boiling add the noodles, turn down slightly and let cook, stirring occasionally.
In another pot boil some water and once boiling add the diced carrots and broccoli to steam until desired texture.
Once the pasta is fully cooked, drain the water and add the noddles back to the same pot.
Drain the carrots and cauliflower and add to the noodles.
Add the chickpeas and keep the pot on low-medium heat while adding the pesto in - stir to combine.
Turn off heat and dish out into bowls, plates, or eat from the pot (less dishes!!).
I hope you enjoyed these plant based meal ideas that you can do while at home or while camping!!