Weekly Menu: On the Go

standard January 23, 2017 Leave a response

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!

CSA Ingredients



  1. Wash and chop all veggies.
  2. Make cauliflower fettuccine sauce.
  3. Make peanut sauce for stir fry.
  4. 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!

Sneaky Shells and Cheese

standard November 6, 2016 5 responses


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.


Sneaky Shells and Cheese

Yield: Serves 8

Calories per serving: 339


  • 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


  1. Heat a large pot of salted water until boiling. Add pasta and cook according to package directions.
  2. 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.
  3. 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.
  4. Combine sauce and pasta and serve hot. You will have extra sauce.


Per serving: 339 calories, 58 g carbohydrate, 8 g fat, 11 g protein, 395 mg sodium, 3 g sugar



Spring Veggie Cauliflower Fried Rice with Scrambled Tofu

standard March 16, 2016 1 response

Spring Veggie Cauliflower Fried Rice with Scrambled Tofu | Neat & Nutritious

The cauliflower rice craze has always struck me as a little odd. Rice is our friend. Carbs are good. They give us necessary energy to function everyday. So why replace rice with cauliflower? Wouldn’t it lack the satiety, the depth of flavors and fullness that hearty brown rice provides to this classic dish. Then I finally tried it. And, oh, is it good. You can eat so much more! And it’s not mushy and bland at all. Rather, its full of depth of flavor since cauliflower soaks up all the tamari and sesame oil. You get a hearty, rich dish with less sodium, more veggies, and plenty of carb-rich goodness.

Cauliflower Fried Rice with Scrambled Tofu | Neat & Nutritious

Spring Veggie Cauliflower Fried Rice with Scrambled Tofu

Yield: Serves 4

Calories per serving: 213 kcal

Spring Veggie Cauliflower Fried Rice with Scrambled Tofu

Packed with spring veggies and scrambled tofu, this version of traditional fried rice is packed with flavor, without the heaviness of rice.


  • 1 block extra firm tofu
  • 1 T coconut oil, divided
  • 1 tsp turmeric
  • 1 T nutritional yeast
  • 1 c broccoli, diced
  • 1 c mushrooms, diced
  • 1/2 c carrots, chopped
  • 1/2 c snap peas, diced
  • 1 small head cauliflower, diced in small florets
  • 1/4 c tamari, or soy sauce
  • 1 tsp toasted sesame oil
  • 1 T green onion (optional)
  • 1/4 c cilantro, chopped (optional)
  • 2 T peanuts (optional)


  1. Open tofu package, drain liquid, and pat tofu dry. Slice into 8 equal slices and lay flat on a paper towel on a cutting board. Place another paper towel and cutting board on top of tofu. Stack a handful of heavy cookbooks on top and press for 15-20 minutes.
  2. Heat 1/2 T oil in a nonstick or cast-iron skillet. Crumble tofu and stir frequently to heat through. Add turmeric and nutritional yeast and combine. Remove tofu from pan and set aside.
  3. Add remaining oil to pan. Add broccoli, carrots, and peas and quick stir fry until just cooked but still firm.
  4. Process cauliflower in food processor until it becomes consistency of rice. Add to hot skillet with veggies.
  5. Add tamari and stir to combine. Saute on low until cauliflower is just tender.
  6. Drizzle with toasted sesame oil, and (optional) green onion, cilantro, and peanuts. Serve hot.


Per serving: 213 kcal, 23 g carbs, 6 g fat, 19 g protein, 766 mg sodium, 8 g sugar

Cauliflower Fried Rice with Scrambled Tofu | Neat & Nutritious