Healthy Baked Beans Casserole with Mushrooms and Peppers (Easy + Vegetarian)
This is a one-pot recipe you will want to make for all your BBQs and cookouts. I love to make different variations of this recipe depending on what i have on hand at the time but the base is relatively the same.
I’ll even make my life even easier by using a coupld of cans of baked beans with a couple cans of regular beans to avoid making the beans completely from scratch.
I’ll show you how to make this begining to end, including how to make the baked beans, but I will tell you where you can use short cuts as well.
Why You Will Love This Recipe
No Meat – this recipe is a high protein vegetarian recipe. It can be a main dish or a side to something else.
Uncomplicated recipe – this comes together in one bowl and is baked
Whole Foods – you know all the ingredients going into this dish
Veggie Focused – this dish is loaded with fiber and nutrient-packed veggies
Fiber Packed – With 15g of protein per serving, you can feel good about hitting your daily fiber goals! Recommended fiber goals are 25-30g per day.
High Protein Side or Main – This dish has 16g of protein per serving that’s 96g of protein in the entire dish.
Not too sweet – this dish controls the amount of sweetness added to the dish. I prefer my beans on the savory side, with a hint of sweetness. Add more or less sugar to your liking.
Versatile – I love that this dish is flexible on bean variety, veggies type, herbs used, and the amount of flavors added. Bump up or tone down the heat by adjusting the jalapenos too.
Tools You’ll Need
Instant Pot (or other pressure cooker): For cooking dried beans quickly and evenly.
Casserole dish (9×13 or similar): To bake the beans until bubbly and caramelized. (Optional)
Chef’s knife + cutting board: For chopping onions, mushrooms, peppers, garlic, and herbs.
Wooden spoon or spatula: For stirring beans and vegetables without scratching your pan.
Measuring cups + spoons: To keep seasoning balanced.
Colander: For draining cooked beans.
💡 Tip: If you’re using canned beans, you can skip the Instant Pot and colander.
💡 Tip: Use the Cast Iron Braiser for an all-in-one type recipe with less clean up!
Ingredients In This Recipe
Beans: Use dried black, pinto, or navy beans for the best flavor and texture (cooked in the Instant Pot). If you’re short on time, canned beans are a great option, just drain and rinse before using.
Tomatoes: Fresh tomatoes add brightness when in season, while canned diced tomatoes give you consistency year-round. Either works well here.
Fresh Aromatics: Onion and garlic provide the savory backbone of this recipe, along with natural plant compounds that support health.
Vegetables: Mushrooms, bell peppers, and jalapeños add color, fiber, and antioxidants.
Herbs & Spices: A bay leaf and rosemary sprig infuse the beans as they cook. Finish with salt and pepper to taste. Option to include more herbs to your liking especially as a garnish. I love cilantrol, chives, and parsley as a garnish for this dish.
Olive Oil: Used for sautéing, it contributes heart-healthy fats and rich flavor. Use a different oil if you prefer. I love the algae oil by algea cooking club. It has a high smoke point and tastes oh so buttery.
Step By Step Instructions with Tips and Shortcuts
Cook the Beans (Instant Pot)
Add rinsed black, pinto, or navy beans to the Instant Pot with a bay leaf, rosemary sprig, and 6 cups water.
Cook on High Pressure: 25 minutes for black beans, 28 minutes for navy beans, or 30 minutes for pintos. Let the pressure release naturally for 15 minutes.
Drain, discard aromatics, and set beans aside.
💡 Shortcut: No time to cook beans? Use three 15-oz cans of drained and rinsed beans instead.
Sauté the Vegetables
In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in mushrooms, bell peppers, and jalapeños; cook another 7–8 minutes, until tender and the mushrooms release their liquid.
Add garlic and cook for 1 minute more.
💡 Tip: Dice veggies the day before to save prep time.
Make the Sauce
Stir in diced tomatoes (fresh or canned), ketchup, brown sugar, vinegar, smoked paprika, mustard, salt, and pepper.
Simmer 5–10 minutes until slightly thickened and flavors meld.
Taste and adjust: add more sugar for sweet, vinegar for tang, or jalapeño for heat.
💡 Shortcut: If you’re using canned beans, simmer the sauce a little longer (8–10 minutes) so the flavors really pop.
Combine with Beans
Stir in the cooked (or canned) beans until everything is evenly coated.
Bake
Transfer mixture to a greased casserole dish.
Bake at 350°F (175°C) for 30 minutes, until bubbly and lightly caramelized on top.
💡 Tip: If you’re short on time, you can skip the oven and simmer everything together on the stovetop for 10–15 minutes.
How to Serve this recipe
I prefer this as a main dish for an easy plant-based meal. I garnished with a little sliced jalapeño, fresh chopped herbs, and a drizzle of my Whipped Herb Cottage Cheese Sauce for more herby flavor!
Try this in other ways too:
A Side with a protein or vegetarian protein
Served over crust bread as beans on toast at brunch
A high fiber, protein-packed snack
How would you serve this dish?!
Storage Suggestions
Refrigerator: Store leftovers in an airtight container for up to 4–5 days. The flavors actually deepen after a day or two, making this dish even better for meal prep.
Freezer: Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if the beans seem too thick. You can also reheat individual portions in the microwave.
💡 Tip: Divide into single-serve containers before freezing for easy grab-and-go meals.
large skillet or cast iron braiser perfect for sautéing and baking.
chefs knife and cutting board
measuring cups and spoons
wooden spoon or silicone spatula
colander
Casserole dish or use your cast iron braiser
Ingredients
32ozbeans (pinto, black, navy)
1tbspolive oil
1onion, chopped
8ozmushrooms
1bell pepper chopped
2jalapenos
3clovesgarlic, minced
Baked Bean Casserole Sauce
15ozcanned diced tomatoes
¼cupcoconut sugar
¼cupketchup
2tbspapple cider vinegar
1tsp smoked paprika
1tspdijon mustard
½tspkosher salt
¼tspcracked black pepper
Instructions
Beans
If using canned: rise and drain beansIf using dried: In an instant pot, place 6 cups water along with dried beans, bay leaf, and rosemary sprig. Cook beans according to cook time.Black Beans: High Pressure for 25min let pressure release naturally for 15min.Pinto Beans: High Pressure for 30min let pressure release naturally for 15min.Navy Beans: High Pressure for 28min let pressure release naturally for 15min.
Sautee Veggies
In a large skillet, heat olive oil.
Add onions and cook until softened (about 5min)
Add mushrooms, peppers, and jalapeños and cook until tender. (about 8min)
Add garlic and cook for 1 minute
Make The Sauce
Add tomatoes, ketchup, coconut sugar, mustard, vinegar, smoked paprika, salt, and pepper in a blend. Blend until smooth.
Combine with Beans
Combine 32 oz beans of choice with the sauce and veggies until well coated.
Bake
Transfer to a greased casserole dish. Tip: Sautee veggies in a dutch oven, mix, and baked everything from that pan. Bake at 350°F (175°C) for 30 minutes until bubbly and slightly caramelized.
About the Author Sarah Harper, MS, RD, LDN, is a registered dietitian and food blogger at The Addy Bean. She creates approachable, plant-forward recipes that balance flavor, health, and sustainability. With over a decade of nutrition experience, Sarah helps readers enjoy more vegetables in everyday meals—without giving up the foods they love.
How to Meal Prep for a Healthy Diet (Beginner’s Guide)
Meal prepping saves time, money, and helps ensure a balanced, healthier diet.
But, eating a well-balanced diet doesn’t have to mean cooking from scratch every single day. And it doesn’t mean omitting all processed foods.
Meal prepping is a tool you can use to make healthy eating more acheivable for every day life! Meal Prepping makes it easier to enjoy healthy, home-cooked meals without spending hours in the kitchen during the week. Whether you’re looking to save time, reduce food waste, or stick to a budget, having a plan in place helps you stay on track.
Most importantly, meal prepping doesn’t have to mean rigidly planning every bite, and it doesn’t mean eating the same boring meal all week, or cooking for hours every Sunday. There are different ways to approach it, and you can find a method that works for your lifestyle.
Before We Get Into It Here is a Free Meal Planning Template Just For You!
Meal Prepping is a Tool, Not a Rule
Meal prepping is a tool to simplify eating well, not a strict rule. As a plant frward dietitian, you know I am not big in the strict rules when it comes to eating healthy and living happy!
Some weeks I plan out the entire week, while others I only plan say Monday and Tuesday’s meals and prep them on Sunday, then the rest of the week I might stick to just easy meals with ingredients I have on hand, i.e. high fiber tortillas, potatoes, tofu, beans, veggies, broths, sauces, chicken, etc.
I might have to do a little planning; usually, the night before, I have an idea of what I’m going to eat the next day, e.g., overnight oats for breakfast, a grain bowl for lunch, and a sheet pan meal with baked fish for dinner. Then I know I need to take the fish out of the freezer so it will be thawed out in the fridge for the next day.
Every week is different and changes based on what I have going on in my life that week. My typical week is usually a little meal planning and prepping followed by lots of quick and easy meals that can be made in under 45min. And the key for those meals is to make sure I have my quick meal staples on hand. Pantry Staples For You To Keep On Hand
You don’t have to prep every meal in advance. Sometimes it’s nice to cook fresh when a meal takes less than 30 minutes. There’s no one-size-fits-all approach to meal prep. That’s why I use a hybrid method and adjust my strategy based on my schedule and energy levels.
This Herbed Chicken Salad Toastini is perfect for a hot summer day. Made with tons of fresh herbs, garden veggies, less mayo, and easy chopped chicken, this recipe is quick to put together and perfect for a high protein meal prep staple.
Why You Will Love This Recipe
Easy: This recipe comes together in under 30min.
Herbal: Summertime is booming with fresh herbs. Use them in everything! From herbal lemony potato salad to herbed tomato salad to herby chicken tostini, herbs make everything better.
Nutritious: High protein, high nutrient
Perfect for Meal Prep: Make a big batch of this recipe and enjoy it for days.
Try this as an open faced sandwich: I love this as an open faced sandwich, a thick slice of sunflower seed rye bread, sliced tomatoes, and a couple scoops of this herbal chicken salad.
Ingredients
Chicken
Dressing
Veggies
Herbs
Walnuts – for some extra crunch!
Crusty Bread – Pick your favorite crust bread and cut thick slices for a delicious toastini to pair with this chicken salad.
Step By Step Instructions
Cook the Chicken
Pressure cook, poach, or roast chicken until fully cooked (165°F internal temp). Let cool slightly, then shred or chop into bite-sized pieces.
Tip: If using leftover or rotisserie chicken, this step is already done — a great shortcut for busy days.
Make the Dressing
In a small bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and black pepper until smooth and creamy.
Assemble the Chicken Salad
In a large bowl, combine the chicken, eggs (if using), celery, red onion, green onion tops, and walnuts.
Pour the dressing over and toss until evenly coated.
Add Fresh Herbs
Fold in about ⅓ cup of chopped fresh herbs (chives, basil, thyme, mint, oregano, tarragon, or sage — mix and match what you have).
Tip: Add delicate herbs like basil and mint last so they stay fresh and bright.
Toast the Bread
Lightly brush baguette slices or sandwich bread with olive oil and toast until golden and crisp.
Build the Toastini
Spoon the herb chicken salad generously over each toasted slice. Garnish with extra herbs or a sprinkle of lemon zest if desired.
How To Serve This Recipe
Chicken salad wrap or sandwich
Served wrapped in lettuce cups
Served alone along side potato salad
Chicken Salad tostini
What is your favorite way to enjoy this recipe?
Recipe Variations
Change up the herbs! Use fresh herbs for this recipe.
More veggies. Add veggies like radishes, mild peppers, or even cucumber.
Change up the nuts. Change it to seeds.
Change up the tostini.
Use leftover chicken breast, thigh, or both. Or use a chicken alternative!
Storage Suggestions
Chicken Salad (without bread): Store in an airtight container in the refrigerator for 3–4 days. Stir before serving, as the dressing may settle or thicken slightly.
Meal Prep Tip: Keep the chicken salad and toasted bread separate. Pack the salad in small containers and bring bread or crackers to assemble when ready to eat.
This Herb Chicken Salad Toastini is a fresh twist on a classic — shredded chicken, creamy yogurt-mayo dressing, and plenty of fresh herbs piled onto crisp toasted bread for the perfect snack, lunch, or party bite.
⅓cupfresh herbs such as chives, basil, thyme, tarragon, parsley, mint, oregano, sage
Instructions
Cook Chicken
Place chicken in the pressure cooker with 1 cup of water or broth and a pinch of salt.Seal and cook on High Pressure for 10 minutes (for breasts) or 12 minutes (for thighs).Allow a 5-minute natural release, then quick-release the rest of the steam.Remove chicken, let cool slightly, then chop or shred into bite-sized pieces.
Make Dressing
In a small bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and black pepper until creamy and smooth.
Assemble
In a large mixing bowl, combine the shredded chicken, chopped eggs, celery, red onion, green onion tops, and walnuts.Pour the dressing over and toss gently until everything is coated.
Fresh Herbs
Fold in about ⅓ cup of chopped fresh herbs (chives, basil, thyme, mint, oregano, tarragon, and sage — using each in the amounts suggested).Taste and adjust seasoning with more lemon, salt, or pepper if needed.
Chill and Serve
Cover and refrigerate for at least 30 minutes for the flavors to meld, or enjoy immediately if you like it warm.Garnish with extra herbs before serving.
Fresh Herb Potato Salad with Lemon Yogurt Dressing
It’s the end of August, and my herb garden is booming! I am trying to make more recipes with all the fresh herbs I have, and this recipe came to mind! I wanted something high fiber, with a boost of protein, tons of fresh flavors, and summery!
So I made my super herby lemon potato salad.
Why You Will Love This Recipe
Seasonal for Spring, Summer, and Fall: Basically, anytime you have a bunch of fresh herbs you want to use in cooking!
Quick and Easy: Minimal clean up and Easy to throw together in 30 minutes or less
OMG, the Flavors: The combination of this creamy lemony sauce, fresh herbs, and creamy potatoes is Magical!
Less Mayo: The yogurt adds tang and creaminess while cutting back on mayo
Boost of Protein: A potato salad with a boost of protein for more protein-packed meals
Boost of fiber: with 3g of fiber per serving to help you feel fuller longer!
Uses whole foods: I love that this recipe uses foods I’ve grown in my garden, plus a couple of additional kitchen staples.
Nutrient power! Lots of nutrients in here from vitamin B12, D, E, K, C, potassium, choline, and antioxidants, this recipe is balanced and nutrient-dense.
Tools Needed
Large pot: to boil the potatoes (and optionally the eggs at the same time).
Medium saucepan or microwave-safe bowl: if cooking eggs separately
Colander: to drain potatoes
Cutting board + sharp knife: for herbs, celery, onions, and eggs
Mixing bowls (2): one for the dressing, one large for tossing the salad
Measuring cups + spoons: for yogurt, mayo, oil, lemon juice, and herbs – optional if you feel comfortable eyeballing
Whisk: for whisking the dressing
Wooden spoon or spatula: for gently folding everything together
Microplane or fine grater: for lemon zest
Fresh Summer Herb Potato Salad with Lemon Yogurt Dressing Ingredients: Ingredients You’ll Need
Baby Dutch Potatoes These are small, creamy, and naturally buttery, which makes them perfect for potato salad. Leave the skins on for extra texture, color, and of course, one of my favorite nutrients, fiber!
Eggs Hard-cooked eggs add richness, protein, and a little extra creaminess when folded in. You can cook them on the stovetop or even in the microwave if you want to save time.
Veggies Celery gives that mush needed and satisfying crunch, while red onion and green onion tops add just the right amount of bite without overpowering the dressing.
I used red and white onions from my garden in this recipe but use what you have. Red onion is just what I recommend, shallots and sweet onions would be delicious too.
I also included some fresh pepperchini peppers from my garden just because! Give it extra vitamin C and peppery flavors.
The Dressing A mix of Greek yogurt and a little mayo keeps this salad creamy but lighter than the all-mayo versions. I use extra olive oil for an extra dose of flavor and healthy fats. Dijon mustard ties it all together.
Fresh Herbs (about ⅓ cup total) This is where the magic happens! I won’t give conversions for dried herbs here, the point is to use fresh herbs! Use from your garden or from the store.
If you only have chives and basil, go with that. If you want to add parsley, toss it in. Use what you have, but keep in mind not all herbs are created equal:
Chives (use 2–4 tbsp): fresh, oniony, light. A safe herb to go heavy on.
Basil (use 1–2 tbsp): sweet and peppery, balances the lemon beautifully.
Thyme (use ½–1 tbsp): earthy and woody, just enough for depth.
Tarragon (use ½–1 tsp): anise/licorice note, delicate but strong — keep it subtle.
Mint (use ½–3 tsp): cooling and refreshing, a fun accent.
Sage (¼–½ tsp, very finely minced): savory and piney, a little goes a long way.
Mix and match, but aim for about a third of a cup total. Remember, chives, basil, and parsley (I didn’t use but go for it) are your backbone herbs; thyme, oregano, mint, and tarragon are accents; and sage is best used sparingly.
Recipe Instructions and Tips
Cook the potatoes: Place potatoes in a pot of cold salted water. Bring to a boil, then simmer 12–18 minutes until fork-tender. Drain and let steam-dry. While potatoes are cooking prep the remaining ingredients.
Cooking Potatoes Tip :
You don’t want to overcook these potatoes. Start the potatoes in cold salted water before boiling for even cooking. Test the form before removing it from the water. The fork should slide in easily.
Cook the eggs (two options):
Microwave method: Lightly grease a microwave-safe glass bowl or ramekin. Crack in eggs (one per ramekin for even cooking). Pierce yolks with a fork to prevent popping. Cover loosely and microwave at 50–60% power in 30–40 second bursts until firm, about 1½–2 minutes per egg. Let cool, then chop.
Hard-cooked method (stovetop): Place eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer and cook 9–10 minutes. Transfer to an ice bath until cool, then peel and chop.
Make the dressing: Whisk together yogurt, mayo, olive oil, lemon juice/zest, Dijon, garlic, salt, and pepper.
Assemble: In a large bowl, toss warm potatoes with dressing. Gently fold in celery, onions, and herbs.
Herbs Tip: Balance the strong herbs. Herbs like sage, tarragon are bold, so use them sparingly. You don’t want their flavor to overpower the other ingredients.
Add eggs: Carefully fold in chopped cooked eggs.
Taste & serve: Adjust with extra lemon, salt, or herbs if desired. Serve warm or chilled.
Taste as you go: This recipe is to be made to your liking. I prefer a harder potato, so i stop the cooking process earlier. I also love lots of citrus, so I zest the entire lemon, and I love lots of herb flavors, but the licorice flavor in tarragon can be a bit much for people. Adjust as you seem fit!
And use what you have on hand! I decided to add some mild peppers from my garden last minute to make this an even more personal experience with my kitchen garden.
Storage Recommendations
This recipe keeps for 4-5 days in the fridge. Keep it in an air-tight container. For the best flavor, make it a day in advance and let the flavors meld. I couldnt wait, so i ate mine after a couple of hours of sitting in the fridge. Re-stir before serving. Get all of that dressing and herby goodness in every bite!
Serving Suggestions
As a side with Protein: I love this with a protein side like chicken salad (salad dinner!). Baked chicken, fish, or tofu.
Sharing: This is excellent at BBQ’s and picnics.
Think Breakfast: This makes for a tasty brunch side along side some quiche, smoked salmon, and fresh fruit.
Great for Meal Prep: I also love this for meal prep. Serving it as a lunch side with a sandwich, soup, or salad!
Place potatoes in a pot of cold salted water. Bring to a boil, then simmer 12–18 minutes until fork-tender. Drain and let steam-dry.
Cook the eggs (two options):
Microwave method: Lightly grease a microwave-safe glass bowl or ramekin. Crack in eggs (one per ramekin for even cooking). Pierce yolks with a fork to prevent popping. Cover loosely and microwave at 50–60% power in 30–40 second bursts until firm, about 1½–2 minutes per egg. Let cool, then chop.
Hard-cooked method (stovetop): Place eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer and cook 9–10 minutes. Transfer to an ice bath until cool, then peel and chop.
Make the dressing:
Whisk together yogurt, mayo, olive oil, lemon juice/zest, Dijon, garlic, salt, and pepper.
Assemble:
In a large bowl, toss warm potatoes with dressing. Gently fold in celery, onions, and herbs.
Add eggs:
Carefully fold in chopped cooked eggs.
Taste & serve:
Adjust with extra lemon, salt, or herbs if desired. Serve warm or chilled.
Notes
Nutrition Disclaimer: Nutrition facts are estimates and will vary based on the exact ingredients and portion sizes you use. For the most accurate results, calculate using your own preferred nutrition calculator.
I have always been drawn to vegan and vegetarian eating. I love the foods, the creativity that happens in the kitchen, and how sustainable it is for the environment.
But I also enjoy the occasional burger and fries, sushi date nights, and a big bowl of beef pho when I’m sick. That’s why this approach to eating works so well for me!
Eating more plants is good for your health, your wallet, and the planet. And the best part? Eating more plants without totally giving up meat is much less daunting than going fully vegan or vegetarian.
You might want to decrease your carbon footprint, eat fewer animals for ethical reasons, or simply eat healthier, all of those are wonderful goals! The good news is you don’t have to completely cut meat out to do this.
If you’re curious about adding more plants to your meals without giving up meat, these 10 easy shortcuts are for you!
1) Prep ahead for easy wins!
Wash and cut up veggies and fruit, make a healthy dip, or make hard-boiled eggs. That way, grabbing something nourishing is just as easy as reaching for a bag of chips.
Roast a sheet pan of veggies and cook a pot of beans to start the week with easy additions to meals.
2) Plan ahead (A little or a lot!)
A loose meal plan or even just knowing what protein you plan to use for the week such as tofu, tempeh, canned tuna, salmon, or chicken. This makes it easier to add more plant-based sides, whole grains, and beans.
Check out this article on meal planning!
3) Stock easy pantry staples
Keep canned beans, dried lentils, protein pasta, quinoa, frozen fruit and veggies on hand. They are an easy addition to plant-forward meals!
Check out my article on Pantry Staples!
4) Find what you love
I love protein pastas like barilla Protein+ and Brami, they use bean flour in addition to semolina for a high protein pasta.
If you love hummus, use it instead of mayo on a sandwich or wrap, in addition to a dip for crackers and carrots. If you like pizza, try adding some of your favorite veggies before baking that frozen dinner. I love to add mushrooms, sliced tomatoes, or peppers to mine!
For even more veggies and to make the pizza stretch to another meal, I pair it with a simple salad. If I am short on time, I’ll even use a salad kit like Taylor Farms Everything Chopped Kit.
5) Swap, don’t eliminate!
Try using half ground meat (beef, chicken, or turkey) and half plant ingredients. My favorites are riced cauliflower, beans, lentils, mushrooms, and eggplant. This works well in tacos, chili, pasta sauces, sloppy joes, and even lettuce wraps.
If I choose to make a meat dish and want it to be super easy, I’ll grab a pound of ground turkey or chicken and bulk it up with extra veggies. It makes terrific leftovers!
6) Fiber is your friend
Whole grains like quinoa, bulgur, and farro are all plant-based, filling, and versatile! Make them the base of a bowl or add them to a salad for a quick, easy, and filling meal.
I like to cook a batch early in the week to make varieties of grain bowls such as greek inspired, south-west, or buffalo chicken Caesar if i want a little chicken.
7) More soups and stews please!
Lentil, minestrone, and black bean soups are naturally plant-forward. You can add a little shredded chicken if you like, without it being the star ingredient! Moreover, soups and stews are great for meal prep, make a big pot and enjoy it for days or freeze some of the leftovers.
8) Start the day plant-based!
Ever heard of vegan before 6? It’s a book written by Mark Bittman that talks about starting your day vegan and ending it with a meat, if you like. It’s a great way to eat more plant-based foods without sacrificing the meat and meat dishes you enjoy.
Some healthy options to start the day include overnight oats, smoothies, avocado toast, or yogurt parfaits. These get you starting the day off right with out feeling like you have sacrificed anything! Of course, feel free to indulge in some bacon and eggs from time to time!
And that leads right into the next idea!
9) Stay flexible and keep what you love
Eating more plants doesn’t mean giving up burgers, pizza, pasta, or your favorite dishes. It’s all about balance! This means adjusting the portions so meat isn’t always the main event, and adding more plant-based options to your diet!
10 ) Keep things simple (at least to start)
Grain bowls, sheet pan meals, and one-pot dishes that are plant-forward make for easy, quick, and low clean-up meals.
Adding 1 or 2 of these a week is less daunting, and you can grow from there. Make an obtainable, realistic goal and try it for a couple of weeks. Lifestyle changes don’t happen overnight!
Wrapping Up
These shortcuts don’t have to be all or nothing. Start slow! Pick one or two to incorporate into your lifestyle today. Just one small change can get the ball rolling toward a healthier tomorrow.
Healthy eating takes practice and time before you really feel the changes, so don’t give up after a week. And don’t feel guilty if you enjoy pizza with cheese and pepperoni, that still fits! Just balance it out with healthier options the next day or later in the week, depending on what works best for you.
Remember, this is YOUR life. Make healthy eating work for you, not what works for someone else.
