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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Fall produce is full of rich, vibrant colors and textures. This salad balances roasted squash and sweet potatoes with fiber rich beans and quinoa, topped with sweet cranberries and crunchy pecans. All on a bed of massaged kale to bring out all the bright colors, hearty flavors, and rich textures. This is definitely on repeat for lunch this week!
1 c butternut squash, diced
1 c sweet potato, diced
3 T olive oil, divided
4 c kale
2 T apple cider vinegar
1 tsp agave nectar
1/2 tsp sea salt
1/4 tsp black pepper
1 c quinoa, cooked
1 c red beans, cooked
1/4 c pecans, toasted
1/4 c dried cranberries
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss squash and potato with 1 T olive oil, salt and pepper. Roast for 30 minutes, until soft and browned.
Mix together remaining olive oil, vinegar, agave, salt and pepper in a large bowl. Add kale and massage until wilted to half its original volume.
Top kale with roasted vegetables, beans, quinoa, cranberries, and pecans. Serve warm.
Copyright 2016 Neat & Nutritious.
Per serving: 390 calories, 53 g carbohydrate, 18 g fat, 9 g protein, 297 mg sodium, 9 g sugar
Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get 15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.
Disclaimer: I was gifted a heathered napkin in exchange for mentioning it on the blog. All content and opinions are my own.