Sometimes I wonder why I spend my entire weekends in the kitchen. Yes, I LOVE baking and cooking and experimenting – I could spend every day in the kitchen and be perfectly content. But weekends get stressful when there are things to do besides food! Weekends like this one … planning ahead for the week almost didn’t happen. But the reward of having everything ready is no stress during the week. At least in theory. This week, I planned out breakfasts, lunches, dinners, and snacks for both the husband and myself. This meant two completely separate menus since we eat completely different things. I make it less stressful by using only one cookbook and using lists for each menu and my grocery list. Having a plan is really helpful for both the grocery list and shopping and for calorie control – we graze less when we are prepared!
So what’s on the menu for this week?
- experimenting with “loaded oats” for breakfast – adding rice protein powder to my regular oatmeal for the extra protein boost
- making my own pancake mix so we can whip up single servings instead of large batches in the morning
- healthy cookies for the inevitable sweet tooth
- soup! miso soup and chicken chili go a long way for lunch
- quick grain and veggie dinners since this week is just as hectic as last
- reinventing the standard hummus recipe
- 1 can chickpeas, drained and rinsed
- 2 T water
- 1 T olive oil
- 1/2 c pumpkin puree
- 1 T tahini
- 1 clove of garlic, minced
- 1/4 tsp sage
- salt and pepper
- Combine chickpeas, water, and olive oil in a food processor.
- Add pumpkin butter, tahini, garlic and sage and mix until smooth.
- Add salt and pepper to taste.
- Enjoy with pita chips and zucchini slices.
Per serving (1/4 c): 56 calories, 7 g carbohydrate, 3 g fat, 2 g protein, 201 mg sodium, 1 g sugar