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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Tropical Orange Goodness Smoothie

standard April 29, 2015 Leave a response

It’s already heating up in Texas, and I am pretty sure I’d rather just live on the beach in St. Thomas forever. Coming home to this sweet, citrus smoothie brings back all the relaxing, tropical goodness of the sand and sun. A perfect glass of summery goodness on any sweltering day!


Tropical Orange Goodness Smoothie

Serves 1.


  • 2 carrots
  • 1/2 c frozen strawberries
  • 1/2 c frozen mango
  • 1/2 c orange juice
  • 1/2 c coconut water
  • 2 T unsweetened coconut flakes


  1. Add ingredients in order to a high-speed blender. Combine until smooth.


Per serving: 288 kcal, 48 g carbs, 11 g fat, 3 g protein, 97 mg sodium, 31 g sugar


Simple Spring Salad with Strawberry Mint Vinaigrette

standard April 22, 2015 Leave a response

The next best thing to eating a pint of fresh strawberries straight up is the bright, juicy pop they bring to a salad. Mixed in with the crunchy veggies and sweet lettuce is a burst of freshness. This little salad is a mix of all things spring and includes a double dose of strawberry goodness. Perfect as a side to dinner, a little green at a potluck, or a light lunch, this salad is sure to brighten up any meal.


Simple Spring Salad with Strawberry Mint Vinaigrette

Serves 4-6 as a side.


  • 3-4 c butter lettuce
  • 1/2 c radishes, thinly sliced
  • 1/2 c carrots, diced
  • 1/2 c snap peas, diced
  • 1/4 c strawberries, thinly sliced + 2 whole
  • 2 T fresh mint leaves
  • 2 T olive oil
  • 2 T apple cider vinegar
  • 1 tsp agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c raw pistachios


  1. Wash and thinly slice lettuce. Top with radishes, carrots, peas, and strawberries.
  2. In a small food processor or blender, combine 2 whole strawberries, mint, oil, vinegar, agave, salt and pepper until smooth.
  3. Toss salad with dressing, top with pistachios, and serve.


Per serving (for 4): 126 kcal, 8 g carbs, 10 g fat, 3 g protein, 163 mg sodium, 4 g sugars