What it comes down to is eating when you’re hungry. Don’t let yourself get ravenous which can lead to unhealthy choices and overeating. If you know you are going to be out and about all day, toss an apple, banana and a bag of mixed nuts and dried fruits in your bag. That way you’ll always have something healthy to reach for when hunger hits. If you’re completely new to plant-based eating, head over and read my post with tips for plant-based beginners.
Omelets are a filling breakfast dish that’s equally at home for dinner. The almost effortless preparation makes them ideal when you’re pressed for time, and their versatility makes them great for eating regularly and never getting bored. Indeed, you can use any omelet-worthy ingredients you have on hand, from sausage to spinach, bacon to bell peppers. We like the simplicity of this Mushroom and Egg White Omelet, though, because you can cook one for each person in just a few minutes. Cook all the mushrooms and scallions at once, then you need only cook the egg base. For a full meal, add a side of home fries or hash browns.

These open-faced egg toast beauties are much more than your average egg salad sandwich—the flavors, textures, and even look are elegant and original. Folded into the egg salad mixture is a mustardy vinaigrette, briny capers, fresh parsley, and just-bitter-enough radicchio leaves. Heaped on top of toasted sourdough, the result is both fresh and hearty, a win-win! This mixture would also be delicious piled on a whole grain like brown rice or quinoa, or even served as a salad for a lighter meal. 
Instead of meaty mushrooms, this vegetarian pâté relies on nutty pecans and the deep umami flavor of roasted cauliflower. The recipe calls for butter and cream to get a smooth consistency, but you can easily replace those ingredients with oil and vegetable stock in the same quantities. The result is a dip that's slightly less pâté-like, but just as tasty.
Though avocado toast has become something of a cliché, it's popular for a reason—a slice of hearty toast spread with creamy avocado, drizzled with a bit of olive oil, and sprinkled with salt makes a simple, filling, and tasty snack (or breakfast!). If you need a little more excitement than what the basic formula offers, we've got plenty of different ways to give it a twist. One of our favorites is this bright vegan version, which gets its springtime vibe from sweet baby peas, slivers of crisp radish, and fresh basil.
October’s box warmed you up with flavors and spices of the season. Split Nutrition’s side-by-side nut butter and fruit spreads are delicious on-the-go snacks. Dr. in the Kitchen Flackers in a full-size 4-serving pack were a perfect way to snack with friends. And for that sweet tooth, Crazy Go Nuts Oatmeal Cookie-flavored walnuts were a treat. 8 more delicious items came this month.

Volumetrics is an eating plan championed by Barbara Rolls of Penn State University, and it's based on getting more mileage out of low-density foods. For example, a huge salad—or in this case, nearly 4 cups of popcorn—will leave you more satisfied than a square of chocolate, and for far fewer calories. If you're someone who gets depressed by measly portions, reach for healthy snacks that have a high water content like fruits, veggies—or our favorite crunchy munchie: popcorn. For a pre-popped variety, we love SkinnyPop because it's free of additives and tasty without being too salty.
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