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:



  • 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!


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



  • 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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Beet and Carrot Salad with Citrus Vinaigrette (Oil Free!)

standard March 29, 2016 Leave a response

With the temperatures finally warming up, it’s time to get back to big mixing bowl lunch salads. The poor soup and chili left in my freezer may be there for a little while. I’m now all about crunchy, raw, rainbow bowls of salad. This one happens to be the perfect transitional mix of root veggies and citrus mixed with crunchy peas and seeds. Happy spring eating!

Beet and Carrot Salad with Citrus Vinaigrette (Oil Free!) | Neat & Nutritious

Beet and Carrot Salad with Citrus Vinaigrette

Yield: Serves 2

Calories per serving: 231 kcal

Beet and Carrot Salad with Citrus Vinaigrette

This rainbow bowl of root veggies, crisp peas, and bright citrus makes for a refreshing light al fresco lunch. Pair with a seedy, multi-grain bread to make more filling.


  • 1 orange or grapefruit
  • 1 lime, zested
  • 1 lemon, zested and juiced
  • 1/4 c applesauce
  • 2 T apple cider vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 c mixed greens
  • 1 c snap peas
  • 2 small beets, grated
  • 3 small carrots, grated
  • 2 T pumpkin seeds, toasted
  • 3 T hemp seeds


  1. Juice grapefruit and lemon. Combine juice with zest from lemon and lime. Add vinegar, applesauce, salt and pepper and mix thoroughly.
  2. Rinse and chop mixed greens. Toss with dressing. Top with peas, beets, carrots, and seeds.
  3. Serve immediately.


Per serving: 231 kcal, 22 g carbs, 12 g fat, 12 g protein, 270 mg sodium, 11 g sugar

Beet and Carrot Salad with Citrus Vinaigrette (Oil Free!) | Neat & Nutritious


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