Every Sunday I set aside around 2 hours to get ready for the upcoming week. I prep breakfasts, lunches and snacks to get us through Wednesdays, and put together a few outfits so I can "grab & go" in the morning. On Wednesday and Thursday I usually use up what's left in the fridge and use that for lunches and dinner. It saves me a ton of time and stress during the week so to me it is worth it!
Here is what I prepped for this week:
Overnight oats- These are so yummy and take no time to throw together. They are so good for you and keep me full until lunch!
I use 1/2 Cup organic oats from Trader Joes
1 Tbsp Chia seeds
Some berries
1 C Vanilla coconut milk and a sprinkle of Stevia.
"shake, shake, shake" then put in the fridge!
For lunches I made these black bean and hummus power wraps.
I spread a layer of hummus on a multi-grain/ flax seed wrap from Trader Joes
Topped with some black beans that I warmed on the stove with homemade taco seasoning (so easy to make, hardly any sodium and tastes better than the packaged stuff.....will post recipe!)
Topped it off with some baby kale, diced, Roma tomato, avocado, cilantro and vegan cheese.
I also made a few of these "Power Salads" which are exactly the same as the wraps except I topped with some cheesy vegan quinoa I whipped up and a lemon vinaigrette!
I've been having a blast experimenting with different vegan recipes, and I came up with this one this afternoon! It's so good and took no time at all!
Cheesy Vegan Quinoa:
Cook 1 Cup Quinoa
Sprinkle with vegan cheese shreds. The ones I used are here <--- I'm loving these products!
A few Tablespoons of Nutritional Yeast (Gives food an a amazing cheesy flavor, it's so good for you and yummy on popcorn!!)
A few scoops of leftover Eggplant "dip"
Mix it up and serve as a side or top a salad!
I had a package of Bok Choy I hadn't used last week so I roasted them in an Asian flavored marinade and we will have it as a side to dinner tomorrow night.....I took a nibble when it was done and AMAZING.
Roasted Bok Choy:
Pre-heat oven to 400
Cut bok choy length wise and place on spayed baking sheet.
In a bowl mix up 2 Tbsp oil (I use Veggie)
1 Tbsp Sesame Oil
2 tsp Liquid Amino's (you can also use lo-sodium soy sauce)
3 cloves roughly chopped garlic
Pour the marinade over the choy, rub it in a little, get under those layers and pop in the oven for 6 or so minutes.
The last thing I made was a batch of this eggplant dip. You can serve it with veggies, pita chips, add to rice or whatever...basically you can put it on anything....its GOOD!
Vegan Eggplant "Queso" Dip:
(this makes a ton so you can easily cut recipe in half)
1 Small eggplant peeled and cut
About 2 Tbsp Nutritional yeast
Jar of chunky salsa
Tabasco sauce
1 tsp Cumin
1 tsp Chili powder
1 C coconut milk ( can also use almond or soy)
Place eggplant on sprayed baking sheet and broil on high for about 5 minutes...you want the eggplant to be golden...not burnt :)
Once eggplant cools a bit place in food processor with around 1/2 C coconut milk and spices.
Blend until smooth
Transfer mix to a saucepan over medium heat and add the nutritional yeast, cheese shreds, salsa and a shake or 2 of Tabasco. Once heated through it's ready to serve!
If you want it to be slightly thicker you can add a bit of corn starch.
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