Weekly Menu: Spring Simplicity

standard March 7, 2016 Leave a response

March means Spring is around the corner! And in my attempt to continue to focus on my CSA deliveries as the center of my menu planning, this week’s menu is centered around last week’s colorful box.

FotorCreated (5)

Ingredients

Recipes

Prep

  1. Make simple kale salad for the week by massaging avocado, lemon juice, and salt into shredded kale leaves.
  2. Cook a grain and a protein for the week. I have adzuki beans, tofu, and brown rice to go through before some spring pantry cleaning.
  3. Peel and chop all veggies for the week.

Plan

Dinners:

  • Monday: Shepherd’s pie and kale salad
  • Tuesday: Cauliflower fried rice
  • Wednesday: Veggie wraps with tofu
  • Thursday: Gingered carrot bisque and cauliflower fried rice
  • Friday:  Veggie wraps with gingered carrot bisque

Lunches: Leftovers or kale salad with tofu or beans.

Breakfasts: Smoothies to sneak in and use up more veggies.

Have a delicious and simple Spring week!

 

Disclaimer: This post contains Amazon affiliate links. Purchases from these links may result in a small commission used to support neatandnutritious.com.

Weekly Menu: New Year, New Start

standard January 4, 2016 Leave a response

Meal planning is the only thing that keeps me on track during the week, and weekend batch cooking is how I keep sane with our current schedules. Long commutes for school plus late nights training and early starts means there is a lot of prep and planning. This year, weekly menus will give a little behind the scenes for that prep, instead of just recipes, so if you’d like to prep and plan along with me, you can!

FotorCreated (5)

Recipes

Prep

  1. Batch cook a pot of brown rice to go with the curry and daal.
  2. Roast a batch of chickpeas or tofu for added protein to meals.
  3. Chop collards, potatoes, onions, and squash.
  4. Wash greens for salad.
  5. Make the lentil soup and pumpkin oats and portion into single serve containers for the week.
  6. Freeze any extra portions for later meals.

Plan

Monday 

  • B: pumpkin pie oats
  • L: spiced red lentil, tomato, and kale soup with mixed greens dressed in oil & vinegar
  • D: sesame zucchini noodles with baked tofu

Tuesday

  • B: superfood detox smoothie
  • L: spinach butternut squash daal with crispy chickpeas and mixed greens
  • D: black-eyed pea curry with brown rice

Wednesday

  • B: superfood detox smoothie
  • L: spiced red lentil, tomato, and kale soup
  • D: black-eyed pea curry with brown rice

Thursday

  • B: pumpkin pie oats
  • L: sesame zucchini noodles with baked tofu
  • D: spinach butternut squash daal with brown rice

Friday

  • B: pumpkin pie oats
  • L: spiced red lentil, tomato, and kale soup with toast
  • D: sesame zucchini noodles with mixed greens dressed in oil & vinegar

Have a healthy and delicious week!

Weekly Menu: A New Thanksgiving

standard November 23, 2015 Leave a response

A little exercise, a bit of fun, and lots of feasting on healthy treats this Thanksgiving! The Turkey Trot race tradition continues, and a little planning ahead means we all get to enjoy our day relaxing and being thankful for so many great things this year. Leaving my job, starting my internship, buying a house. It has been quite a year of blessings being handed down to us. This year is the first year I am hosting Thanksgiving where we will actually have a table to sit at and enjoy our feast! I am really thankful to have a gathering place for my family and friends to spend time catching up and relaxing together over delicious veggie eats. Some of my tried and true favorites are on the menu again, but I also sneaked in some new recipes to make things a little easier planning, prepping, and cooking.

PhotoGrid_1448253035557

Brunch:

Dinner:

Dessert:

Have a wonderful holiday!

Disclaimer: This post contains Amazon affiliate links. Purchases from these links may result in a small commission used to support neatandnutritious.com.