Weekly Menu: Winter Color

standard February 13, 2017 Leave a response

A lot of winter CSA boxes are primarily green. Or brown. Lots of lettuce, potatoes, root veggies. Thankfully, here in Texas, February means a rainbow of colors. I’ve even gotten ripe, juicy strawberries in February boxes before. One of the benefits of a warm weather state! This week was full of winter color, while still being heavy on the lettuce and root vegetables. Beautiful ruby turnips. Juicy, sweet oranges. And all the greens!

CSA Ingredients

Recipes

Prep

  1. Wash and chop all veggies.
  2. Make sneaky shells and cheese sauce.
  3. Roast veggies for lasagna and ragout.
  4. Make dressing and tempeh for thai salad.

Plan

Dinners:

  • Monday: Braised coconut chickpeas and spinach with lemon and a side salad
  • Tuesday: Blissed out thai salad with peanut tempeh
  • Wednesday: Turnip Potato Mash with Roasted Vegetables and baked tofu
  • Thursday: Sneaky shells and cheese
  • Friday: Veggie lasagna and salad

Lunches: Leftover braised chickpeas and thai salad.

Breakfasts: Still on the smoothie kick! Best way to get nutrients to baby and use up all the CSA citrus that’s in season!

Mediterranean Chickpea and Kale Calzones

standard January 25, 2017 Leave a response

Focusing on everything “on the go” this week, having quick and easy handheld meals can be extremely helpful, especially if you are juggling a busy work schedule, little kids, or midday appointments. While leftovers, sandwiches, or pre-made salads can be a fast go-to, these calzones also work in a pinch, especially if its chilly outside and you’re craving a hot meal. Full of protein and fiber from the chickpeas, calcium and iron from the kale, and healthy fats from tahini, this is a nutrient-packed meal that works for anyone on the go or as a slow, sit down family meal.

Mediterranean Chickpea and Kale Calzones

Yield: Serves 4

Calories per serving: 501 kcal

Ingredients

  • 1 tsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 head kale, shredded (or collard greens)
  • 1 16 oz can chickpeas, drained and rinsed
  • 1/4 c tahini
  • 1 lemon, juiced
  • 1/2 tsp red pepper flake
  • 1 premade pizza dough of choice
  • 2 c marinara sauce (optional)
  • 1 c shredded vegan provolone cheese (optional)

Instructions

  1. Preheat oven to 400 degrees F (or given temp for pizza dough of choice). Line a baking sheet with parchment paper.
  2. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 5 minutes or until translucent. Season with salt and pepper to taste.
  3. Add kale to pan and let wilt down. Add chickpeas and stir to combine. Let cook for a few minutes.
  4. Add tahini and lemon juice to pan. Scrape the bottom of the pan to break up any browned bits. Add red pepper flake and season with salt and pepper to taste. Stir to combine.
  5. Roll out dough into four rounds. Divide kale mixture evenly among each calzone, leaving space around the edge to fold over. Top with vegan cheese if desired.
  6. Fold dough over in half, crimping the ends together to seal. You may need a little water to help the dough to stick together.
  7. Cut 2 slits in the top of each calzone. Place on prepared baking sheet and bake for 15-20 minutes, until tops are lightly browned.
  8. Serve with marinara sauce.
http://www.neatandnutritious.com/mediterranean-chickpea-and-kale-calzones/

Nutrition

Per serving (1 calzone, no sauce or cheese): 501 calories, 77 g carbohydrate, 13 g fat, 20 g protein, 922 mg sodium, 6 g sugar

Weekly Menu: Fresh Start

standard January 16, 2017 Leave a response

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.

CSA Ingredients

Recipes

Prep

  1. Make banana bread muffins.
  2. Wash and chop all veggies.
  3. Make freezer packs for smoothies – add all ingredients except liquid to a freezer safe bag and freeze until ready to use.
  4. Toss extra veggies with lettuce for a quick side salad during the week.
  5. Make cashew sauce for cabbage salad.
  6. Make a quick vinaigrette for salad by mixing equal parts oil and vinegar of choice with salt and pepper to taste. Store in fridge.

Plan

Dinners:

  • 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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