Lunch, Roux Wells always understood, was important. Between meetings and deadlines, though, she frequently found herself depending on fast carbohydrates or skipping the meal entirely.
She admits, “I would crash by three p.m. and wonder why I couldn’t focus.”
Initially, switching to a plant-based diet did not make life easier. She mused, “Where was the protein?” Roux found, though, that, when done correctly, plant-based lunches could be just as filling and energising.
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She began cooking the evening before combining strong grains with beans, lentils, nuts, and bold flavours. One staple became a quinoa salad with black beans and avocado.
Her full and alert state was maintained by tahini dressing on chickpea wraps. Her lunch rotation also began to show warm bowls featuring roasted tofu and brown rice.
“It’s not about eating light,” she advises. “It’s about eating wisely..” Her meals were simple, but they were balanced, vibrant, and meant to keep her going during the day.
Roux does not now dread lunchtime choices. “I know what triggers my strength,” she says. “And the best thing is that Meat is not at all missed.
