It’s warming up here in Texas, despite a few chilly days. So in true January reset fashion, I’m whipping up large batches of soups to keep things easy through the week, add extra veggies to my day, and have extras to freeze for after baby comes and I need a quick meal. Balancing the warm soup with cool, veggie packed smoothies, and a handful of comfort foods to keep it fun.
- Make banana bread muffins.
- Wash and chop all veggies.
- Make freezer packs for smoothies – add all ingredients except liquid to a freezer safe bag and freeze until ready to use.
- Toss extra veggies with lettuce for a quick side salad during the week.
- Make cashew sauce for cabbage salad.
- Make a quick vinaigrette for salad by mixing equal parts oil and vinegar of choice with salt and pepper to taste. Store in fridge.
- Monday: Spiced red lentil, tomato, and kale soup with whole grain bread
- Tuesday: Shepherd’s pie with side salad
- Wednesday: Chopped cabbage salad with cashew sauce
- Thursday: Spicy cabbage soup with whole grain bread
- Friday: Broccoli potato soup with side salad
Lunches: Leftovers from the day before to keep it simple.
Breakfasts: Smoothies! Chilly but nourishing to stay healthy this season. Also muffins for a heartier option or a midday snack.
Happy fresh start to the new year!
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With temperatures finally at the freezing level and some cloudy days full of wind gusts and “flurries,” it’s safe to say winter has finally arrived in Texas. Which to me, means soup all the time. Cozy, comfort foods packed with nutrition and color to stay warm and healthy through the end of the year. This week’s menu is simple, with lots of leftovers, because soup can last a while. And leftovers freeze well for when you need a meal in a pinch after Christmas and you come home from seeing family to an empty pantry.
- Wash and chop all veggies.
- Cook of rice for curry.
- Make a batch of quinoa to bulk up meals as needed.
- Make salad dressing and massage into kale for salad.
- Monday: Spiced Chili Taco Soup with crumbled seitan and diced avocado
- Tuesday: Kale Salad with quinoa for an extra protein boost.
- Wednesday: Easy Red Curry with brown rice
- Thursday: Leftover Spiced Chili Taco Soup simmered down into chili and served over pasta.
- Friday: 7 Vegetable Soup with crusty whole grain bread
Lunches: Leftovers this week for easy quick meals. Kale salad is hearty enough to keep for a few days.
Breakfasts: Grapefruit Ginger Smoothies and Pink Power Detox Smoothies to maximize nutrient intake despite these chilly temps!
Have a warm and cozy week!
Thanksgiving is fast approaching, and I am excited to finally have a menu and a routine that makes the whole cooking process so much easier and more enjoyable. Yet, while I stick to my staple menu items, it’s always fun to change things up just a little. Make a different main dish, swap out the veggies to roast, or add some new flavors to the salad.
Berries aren’t necessarily in season right now, but I haven’t been able to keep myself from including them in a few recipes this month. The juicy, tartness of these blackberries blends well with the bitter kale and sweet cranberries to make this a fun pairing to any Thanksgiving table. If you’re feeling really adventurous, mix some radicchio in with the massaged kale.
8 c purple kale, shredded
2 T olive oil
2 T balsamic vinegar
1/4 tsp sea salt
1/4 tsp black pepper
1 c blackberries
1 c beets, grated
1/4 c dried cranberries
1/4 c pecans, toasted
Combine kale, oil, vinegar, salt and pepper in a large bowl. Massage dressing into leaves with your hands, until volume reduces by about half.
Add remaining ingredients to bowl. Toss to combine.
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Per serving: 214 calories, 23 g carbohydrate, 12 g fat, 6 g protein, 275 mg sodium, 8 g sugar