This week’s menu is all about easy to make, easy to eat on-the-go meals. With baby coming, I’m also continuing to stock up on easy handheld and freezer friendly meals. Make ahead, heat up in the oven, and go!
- Wash and chop all veggies.
- Make cauliflower fettuccine sauce.
- Make peanut sauce for stir fry.
- Prep smoothie ingredients and place in freezer safe bag for easy mornings.
- Monday: Cauli-power fettuccine alfredo with side salad
- Tuesday: Kale salad with root vegetables
- Wednesday: Mediterranean chickpea calzones
- Thursday: Kitchen sink peanut stir fry
- Friday: Sweet potato lima bean soup
Lunches: Kale salad on repeat plus leftovers
Breakfasts: More smoothies! Loving grapefruit in the morning to keep the winter sickness away!
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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While risotto will always be comfort food go-to dish, it really is just a grown-up version of the classic macaroni and cheese. Creamy and carb-filled, there is really nothing better. And since, even halfway through pregnancy, vegetables are still not my favorite food, I’ve made a cheese sauce that hides four different veggies inside to maximize nutrition, while still enjoying a hearty treat. Picky kids and adults alike will never know there are vegetables hidden inside!
This dish is sure to cheer anyone up. Perfect for a dreary, chilly day, it is delicious as is or baked with a thin layer of almond meal to make a crunchy topping. Just bake until hot and bubbling.
2 boxes shell shaped pasta (16 oz total)
1 c yukon gold potato, diced (or sub sweet potato)
1/2 c carrots, diced
1/2 c broccoli, chopped
1/2 c cauliflower, chopped
1 c vegetable stock
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp paprika
1 c cashews, soaked
1 c water
1 c almond milk
1 T lemon juice
1/2 c nutritional yeast
1 T white miso paste
1 clove garlic
Heat a large pot of salted water until boiling. Add pasta and cook according to package directions.
Heat 1 T oil in saucepan over medium heat. Add potatoes, carrots, broccoli, and cauliflower. Season with salt and pepper. Add stock. Cook, stirring occasionally, for 8-10 minutes, or until vegetables are soft.
Combine cashews, filtered water, almond milk, lemon juice, nutritional yeast, and cooked vegetables to a high speed blender and blend until smooth. Taste and adjust seasonings as needed.
Combine sauce and pasta and serve hot. You will have extra sauce.
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Per serving: 339 calories, 58 g carbohydrate, 8 g fat, 11 g protein, 395 mg sodium, 3 g sugar