Jamie Qualls - D.O., M.P.H.

 

Breakfast:

I rarely eat “breakfast foods” for breakfast. I have my list of typical meals I like and I’ll eat any of them for breakfast, lunch, or dinner. If not on of those meals, I usually prefer salad, fruit, or toast with mashed avocado and pepper on it. At the hospital, I occasionally eat oatmeal with fruit and cinnamon.

I make a breakfast scramble if I’m inviting people over for brunch, with potatoes, scrambled tofu seasoned with nutritional yeast, and peppers, onions, roasted brussels sprouts, and tomatoes.

Lunch and dinner:

Most often, I make big “batch salads” where I add literally anything I have available into a giant bowl: Example: romaine, chopped kale, orzo, quinoa, cauliflower, broccoli, peppers of various colors, green onion, tomato, cucumber, red cabbage, chickpeas, black beans, olives, corn, carrots, celery, avocado, etc. For flavor, I add fresh squeezed lemon and some herb seasonings. I divide the bowl up into smaller “ready to go” portions. Sometimes I put some into a hoagie roll or a wrap of some sort to mix it up.

I like Amy’s plant-based soups or the many other kinds of organic soups from a box, and sometimes I’ll add brown rice, quinoa, or orzo.

Mixture of black beans, brown rice, tomatoes, corn, lettuce, and hot sauce. I make this at home most often, but I order some variation of this at Mexican restaurants too.

I make homemade veggie chili, and big pots of vegetable soups full of potatoes, broccoli, corn, tomatoes, green beans, etc. with different spices and flavors.

Lettuce wraps with a mixture of marinated baked tofu, kale, romaine, red cabbage, cauliflower, white beans, olives, green onion, water chestnuts, and mix with light soy sauce.

I snack on berries, grapes, mangoes, and/or pineapple throughout the day.

When I’m working at the hospital and haven’t brought food, I go to the salad bar. I’m usually able to find a pre-made 3 bean, broccoli, or quinoa salad there, too, and I put some of that on top of my salad to make it more interesting/filling.

Eating out: PBNSG has done an amazing job with getting metro-Detroit restaurants on board with a plant-based meal options, but here are just some of my favorites.

Veggie sushi – there are several places in metro Detroit that have delicious, creative veggie sushi rolls.

Veggie burgers, or stir-fry with brown rice.

Middle Eastern food such as almond rice salad, hummous, veggie grape leaves, tabbouli, and baked falafel.

Quick food: Veggie wraps or tacos from your favorite fast-casual Mexican place. Subway’s veggie delight or the veggie chopped salad. The Veg-Out with hummous instead of cream cheese from Einstein Bagel.