For breakfast one day I microwaved a sweet potato and topped it with banana slices, ground flaxseed, peanut butter, cacao nibs and coconut flakes. To cook my sweet potato in the microwave I just washed the outside, stabbed the potato with a knife a few times and microwaved it on high for about 7-10 minutes, depending on the size. To make sure its done, I just poke a knife in the middle. If it goes in easily, then I know it’s cooked through.

We had a toasted in our hotel room, but you can easily enjoy un-toasted toast if you have to. This day I made some warm, microwaved strawberry chia jam. I finely chopped up a few strawberries and then zapped them for a few seconds until warm. Then I added in a small amount of chia seeds and smashed everything together with a fork until a jam like texture formed. I smeared this microwaved strawberry chia jam on one slice of bread and topped it with blueberries and did an almond butter and banana combo on the other slice of bread

You guys have seen this exact bowl of oatmeal a thousand times. It’s my Chocolate Zucchini Oatmeal recipe which I shared in my “How to Add Vegetables to Your Oatmeal” post. I topped these oats with my favorite cashew butter, cacao nibs and coconut flakes.

This Chocolate Yogurt Breakfast Pudding only requires refrigeration. I just mashed up 1/2 of a banana and mix in some non-dairy Kite Hill Greek Yogurt and cacao powder and adjusted the ingredients as needed until a sweet, chocolate pudding formed. This “recipe” is so simple and delicious and I had it for dessert one night too! Top it with fresh fruit, chocolate chips, or nut butter!

This morning I had more toast, so no microwaving necessary. I made more of the Chocolate Yogurt Breakfast Pudding I mentioned above and smeared it on some bread and topped it with banana slices and my favorite Trader Joe’s Roasted Cacao Nibs. The other slice of bread was topped with Georgia Grinders Cashew Butter, strawberries and coconut flakes.

One day for lunch I poured some vegetable broth into a large bowl along with some raw, sliced mushrooms, zucchini, baked tofu and some Nasoya Pasta Zero Noodles. I then microwaved everything until heated through. I was a great concept, but you definitely need to use a flavorful, salty broth. I would also recommend using some pre-cooked, frozen vegetables so that your veggies aren’t too crunchy. You could also use ramen noodles too!

For a Mexican flavored meal I microwaved some Seed’s of Change brown rice and ate that along side some canned black beans (which I also microwaved until heated through). I also microwaved some frozen broccoli and ate everything with some greens, avocado and nutritional yeast. Salsa would have been delicious with this meal as well.

Salads are also great travel/hotel meals if you have access to a fridge. I just used mashed avocado for a dressing and topped it off with microwaved baked tofu, grapes, sliced carrots…all eaten with a side of Original Mary’s Gone Crackers.

This Cheesy Butternut Squash Noodle dish was probably my most creative and successful recipe. I bought a bag of frozen spiralized butternut squash noodles and cooked them in the microwave. They I microwaved some frozen broccoli and mushrooms while I prepared a cheesy sauce using garlic hummus, nutritional yeast and a little bit of water to thin it out. Then I mixed everything together and topped the meal off with some chopped up salted almonds and more nutritional yeast.

These last two dishes star my easy microwave Broccoli Salad which was another winner. I just microwaved some frozen broccoli until warmed through and then mixed in some garlic hummus, chopped grapes, carrots and chopped salted almonds. I liked this Broccoli Salad better than other, raw broccoli salads I’ve had. I may need to make it into an official recipe considering how easy it was to make and how good it tasted. I had a large portion of this broccoli salad with Mary’s Gone Crackers one day and, as pictured below, with a microwaved sweet potato another day.