Overnight oats are the perfect breakfast for when you want something filling but that is quick to make if you're always running around in the morning. It's also perfect to grab and go and take to the office with you when needed.

Ingredients (for one serving)

• 1/3 cup rolled oats
• 2/3 cup of your favorite plant-based milk
• 1 & 1/2 tablespoons chia seeds
• A drizzle of maple syrup or agave
• Your favorite fruit for topping

Directions

1. Combine the oats, milk, chia seeds and maple syrup or agave in a jar or glass and stir. Wrap with plastic wrap or cover with a lid and let it rest overnight in the refrigerator. 

2. In the morning, uncover your overnight oats and add your favorite fruit as a topping (my favorites are banana, all types of berries, kiwi, grapes and mango).

Lunch

Carlos's Lentil Tacos

This recipe was created by my husband Carlos (Brownble's co-founder) on a day in which I was wondering what to do with some leftover lentils I had since I didn't really feel like cooking. He came into the kitchen and asked me "Are there any tortillas? I bet those would be good inside a tortilla with some guac". He didn't realize it at the time but he created one of our favorite lunch recipes of all time and we've had it almost once a week ever since.

This recipe requires no measuring, just include the different components and assemble your tacos at the table. This dish can even be made if all you have is a microwave, a knife and cutting board and some bowls. Perfect for dorm room cooking or if you're going through a messy kitchen remodel.

Ingredients (No measuring, make as many as you want)

• Canned lentils, rinsed and drained
• Cherry tomatoes, quartered
• Red onion, finely diced
• Fresh cilantro, chopped
• A squeeze of lemon or lime juice
• Salt and pepper to taste
• Guacamole (homemade or store-bought)
• Shredded lettuce
• Whole wheat tortillas, regular tortillas or corn tortillas
• A dash of hot sauce (optional)
• Some shredded or melted vegan cheese (optional)

Directions

1. Warm your lentils either in the microwave or by lightly warming them through on the stove on low heat.

2. In a bowl, combine the chopped cherry tomatoes, finely diced red onion, chopped cilantro, a squeeze of lemon or lime juice and sea salt and pepper to taste.

3. Warm your tortillas for just a few seconds in the microwave or on a pan.

4. Assemble your tacos by adding the lentils, fresh cherry tomato salsa mix, guacamole and shredded lettuce to the tortillas, wrap up and enjoy! You may also add a dash of hot sauce or some vegan cheese (shredded or melted) if desired.

Snack Option 1

Whole Grain Peanut Butter and Fruit Toast (or Wrap)

This is another version of the classic pb and j toast, perfect for when we feel like eating something a little more filling and different. This barely even qualifies as cooking which is awesome for beginners.

Ingredients (No measuring, make as many as you want)

• Whole grain toast or a whole wheat tortilla
• Your favorite all-natural peanut butter
• Sliced banana and mango
• A drizzle of agave or maple syrup
• Your favorite seeds like pumpkin, sunflower or hemp seeds (optional)

Directions

1. Toast your bread, and spread on some of your favorite peanut butter.

2. Top with thinly sliced mango and banana.

3. Drizzle with a bit of agave or maple syrup and top with some crunchy seeds if desired.

You can also do this inside a wrap which is really easy to transport and take on the go!

Snack Option 2 

Kim's Roasted Veggies and Hummus 

Whenever someone told me they loved raw vegetables dipped in hummus I just didn't get it. I felt hungry immediately after, I felt it wasn't very filling or satisfying. So yeah... not for me. Until one day all I had in my fridge on shopping day were some leftover roasted vegetables and some hummus. Needless to say, these two versions of the same snack are worlds apart. Why? First of all, because you can include heartier and more filling vegetables that aren't as good in their raw version and that improve with cooking, second of all, because roasting makes everything better, and third of all: umami! That elusive savory, fifth taste which gets heightened when roasting vegetables in the oven. I have since been a hummus and veggie fan and I see no more raw celery sticks in my future!

Ingredients (No measuring, make as many as you want)

• Store-bought hummus (or homemade)
• Your favorite vegetables for roasting, for this snack mine are halved brussels sprouts, cauliflower and broccoli florets (asparagus, peppers, eggplant and mushrooms are also delicious)
• A drizzle of high heat oil (canola, safflower, coconut, sunflower, etc)
• Sea salt and pepper

Directions

1. Pre-heat your oven to 450ºF and move the oven rack closer to the top of the oven.

2. Line a shallow baking sheet with parchment paper and set it aside.

3. Place your vegetables on the baking sheet making sure they aren't crowded in the pan.

4. Drizzle with a bit of high heat oil, sprinkle with sea salt and pepper, toss well, spread everything out on the tray and pop it in the oven.

5. Roast until golden and tender. The time will depend on the vegetables you choose, but start checking after 20 or 25 minutes.

6. Serve with some hummus for dipping and enjoy!