Weekly Menu: May Flowers

standard May 2, 2016 Leave a response

May is definitely kicking off with some fun produce. Squash, greens, kohlrabi, mango? And of course, I am piling them all together into a handful of recipes to maximize flavor and minimize the amount of times I have to trek to the store, as this is the final week of my dietetic internship. Four days of paperwork, presentations, and celebration ahead!

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CSA Ingredients:

  • Lettuce
  • Kale
  • Mango
  • Carrots
  • Zucchini
  • Green beans
  • Potatoes
  • Cucumber
  • Kohlrabi

Recipes:

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Prep

  • Batch cook rice and lentils
  • Massage kale salad and roast chickpeas
  • Bake zucchini bread
  • Make kohlrabi sauce

Plan

Dinners:

  • Monday: Glowing green kale salad with Whole Foods seeduction bread
  • Tuesday: Brown rice lentil stir fry
  • Wednesday: post-workout creamy cashew smoothie
  • Thursday: Kohlrabi alfredo
  • Friday: Date night out to celebrate the end of my dietetic internship!

Lunches: Glowing green kale salad for days! This week’s CSA had all the ingredients for a double batch to keep me fueled through my last week of class.

Breakfasts: Creamy cashew smoothies and zucchini date bread. Quick and easy on the go before driving to school and filling enough to last all morning.

Hope you all have an equally refreshing and celebratory week ahead!

Weekly Menu: Making Do

standard April 18, 2016 Leave a response

Happy Monday! Despite all the rain, I am excited for this coming week. Two weeks left of rotations, and I’ve finally made it to the site I have been most excited about. And with little spare time this week, I am extra grateful for a bit of meal prep. The end is near!

In planning meals for this week, I found I have a lot of leftovers in the fridge as well as odds and ends of past ingredients that need to be used up. So this week, instead of grocery shopping for extra ingredients to make meals, I’m making do with what I have to spring clean and clear out the fridge and pantry. Here we go!

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CSA Ingredients:

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Recipes

  • Warm Spring Salad // Oh She Glows
  • Lentil Sloppy Joes // Minimalist Baker
  • Creamy Vegetable Curry // The Oh She Glows Cookbook
  • Sorrel Pesto Risotto with Microgreen Salad // Coming this week!
  • Lemon herb grilled veggies // No recipe needed. Toss veggies with lemon and herbs de Provence and seal in a foil pouch on the grill until tender!

Prep

  1. Batch cook quinoa and rice.
  2. Make crispy tofu.
  3. Clean and steam green beans.
  4. Chop vegetables for curry and grilling.

Plan

Dinners:

  • Monday: Lentil Sloppy Joes with green beans.
  • Tuesday: Creamy Vegetable Curry over rice.
  • Wednesday: Sorrel Pesto Risotto with Microgreen Salad and crispy tofu.
  • Thursday: Leftover sloppy joes.
  • Friday: Lemon herb grilled veggies with crispy tofu.

Lunches: Warm spring salad. The best way to eat strawberries and asparagus.

Breakfasts: Leftover oatmeal that I cooked up last week with water and almond milk and froze in muffin tins. Or a classic green monster to use up this week’s kale.

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What do you have hiding in your fridge or pantry that you need to make do with and use up this week? Go get creative!

 

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Weekly Menu: Green Fever

standard March 21, 2016 2 responses

Spring is upon us, which means all the green things are blooming and growing and ready to be enjoyed! I don’t know about you, but unless I have my daily dose of greens, I don’t feel as though I ate well that day. There’s just something about bright, vibrant green veggies (and fruits!) that make us feel even better when we eat them. This week’s menu is about maximizing all the green produce popping up in the markets this month, so we can gear up for a healthy week ahead.

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Ingredients:

CSA 3/17

Recipes

Prep

  1. Dice, chop, shred! Prep squash, cabbage, carrots, chard, kale, and peas for easy cooking and snacking for the week.
  2. If using dried beans, cook 2 cups each black and adzuki for tacos and power bowls.
  3. Make butternut sauce, citrus vinaigrette, and power bowl sauce and store in fridge.

Plan

Dinners:

  • Monday: Butternut mac and beet salad
  • Tuesday: Black bean tacos
  • Wednesday: Green goodness power bowl
  • Thursday: Leftover butternut mac
  • Friday: Bangkok coconut curry noodle bowl

Lunches: Beet and carrot salad with leftover beans or quinoa.

Breakfasts: Green smoothies, of course! Check out here and here for some of my favorites. I’ve also been on a kick with this one lately.

Have a tasty and green-filled week!

 

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