My Top Five Breakfasts, Lunches and Dinners

Out of the hundreds of recipes on my blog, in my cookbook, and in my e-books, it can be hard to know where to start. I love to mix things up and I don’t really eat the same things routinely. I am constantly trying new recipes because I thrive on novelty. It keeps healthy eating fun. However, many people like to nail down just a few recipes to repeat, and there are some staples I turn to over and over. Meal planning is one of the best things you can do to eat healthy and save money, so make a plan with your favorite meals. You can even print this free meal planning calendar!

What do I actually eat on a regular basis? Here you go!


  1. Oatmeal. I don’t have a recipe but I basically use this one with soy milk instead of coconut milk. I try to use no or little maple syrup, lots of fruit, and some hemp seeds. I do steel cut oats much of the time, by cooking them in my Instant Pot.
  2. Go-To Green Smoothie Recipe. When I make it for my kids, they love it with orange juice and pineapple in it.
  3. Chocolate Cherry Beet Smoothie. Love this one so much, and I make it at least once a week.
  4. Pancakes. Currently, these Almond Poppyseed Pancakes are my go-to pancakes. We make them every Friday.
  5. Tofu scramble on toast or in a corn tortilla.

Runners up: Breakfast cookies. I make one of these recipes. They are sweetened mostly with fruit and full of whole grains, and are so grab-and-go. We eat these with a smoothie.

Another favorite of mine is toasted sourdough bread with mashed avocado on it, smoked paprika, and sauerkraut. It’s the only way I like sauerkraut and I can tell that eating it more often has helped my gut heal from antibiotic damage I had about a year ago.


For lunches I don’t tend to use recipes. I usually eat leftovers or a big salad I throw together. These are some other things I’ll make for my family and myself.

  1. Chickpea Salad Sandwiches. My favorite recipe is in my kids cookbook, and doesn’t use mayo. There are many versions online.
  2. Bean Quesadillas — just a can of refried beans in a whole grain tortilla, heated on a skillet and served with guac and salsa.
  3. Parmesan Pasta–You can see a video of this recipe here. Add some veggies and it’s a well-rounded meal.
  4. Veggie Sandwiches–Your favorite bread/wrap with hummus, avocado, greens, tomato, cucumber, pesto, mustard, etc.
  5. Potatoes with beans, salsa, and guacamole. One morning, we’ll cook a bunch of potatoes in the Instant Pot with an inch of water for 12 minutes. By lunch they are ready and warm. We’ll mash a couple on a plate and top with beans, salsa, and guacamole. We put the rest of the potatoes in the fridge and they’re perfect for grating into hash browns later.



  1. Cauliflower Mac n Cheese or Sweet Potato Mac n Cheese
  2. Roasted Broccoli and Tofu Bowls with Peanut Sauce. I don’t always follow this recipe exactly, but I make some version of this really often.
  3. Lentil Tacos. We love this Lentil Walnut Taco filling, or just the Instant Pot lentil tacos in my kids’ cookbook.
  4. Madras Lentils. It’s easy and flavorful and low-fat, high fiber. I also make Vegetable Lentil Soup a lot in the winter.
  5. Chipotle Bowls. We turn to this really often, especially when we have groups over for dinner. It can be customized for anyone (especially if they bring their own chicken and cheese).

Some close runners-up are (sorry, I just can’t keep it to 5! haha)

Spaghetti with black bean quinoa meatballs (this amazing recipe is in my Protein E-Book)

Zuppa Toscana

Lasagna Soup

Sweet Potato Peanut Stew

Hash Brown Pile-Up

Sushi Bowls

General Tso’s Tofu in my Tofu Course

Chickpea Curry in my 20-Minute Meals E-book (all those recipes are staples!)

Snacks & Desserts

  1. Popcorn. We make it for movie night every Friday. I use my silicone popcorn popper and spray olive oil on it with this oil sprayer, and salt.
  2. Snickers Nice Cream
  3. Secret-Ingredient Chocolate Chip Cookies or Oatmeal Chocolate Chip Cookies
  4. Hummus and Carrots
  5. Peanut Butter Pumpkin Dip

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