My clients know that I recommend a huge mostly vegetable meal at least once a day. My common templates are either a base of a salad or a base of a soup, the flavors and ingredients options are limitless from there.

Another great option is a veggie scramble. I find that meals are more satisfying when different temperatures, different textures and different tastes are mixed, which is why I always use oven roasted veggies to top my salads and to add to my soups. Today I made an egg scramble with sautéed mushrooms, then once the eggs were set I added in oven-broiled Brussels sprouts, carrots and cauliflower. I topped this with nutritional yeast, a sprinkle of cheddar cheese and a drizzle of siracha sauce. The seasonings I used included salt and pepper, fresh dill, paprika, cumin, chili powder and minced garlic.