Recipes

Tips for Meal Planning

Tips for Meal Planning

My friend Laura and I were chatting the other day about how important meal planning and prep is to us now that we've realized how much time and money it saves us! At the same time, I hear "I don't know how"/"it's too much work"/"I could never do that!" from people all the time...so I figured I'd pop over and share my biggest tips on making this work! It definitely takes some practice and a fair amount of work one afternoon a week, but let me tell you: w o r t h  it.

Meal Prep Monday

Oh man! I'm not sure how I fell quite so far behind in blogging, but I'm sneaking this update nearly a month after the last. Yikes.

Regardless, I'm back, I'm here! (I've still been posting lots over on my Instagram, if you want a more snapshot view of my life.)

I'm still loving eating vegetarian meals and it's been soooo nice on my grocery bill, plus my body feels amazing and I haven't missed meat at all!! Sticking with a loooot of beans and quinoa (as well as my love, Shakeology) for protein. 8 weeks in and feeling good. :)

Here are some recipes I've been loving lately: 

  1. Spaghetti Pie: finally got around to making this on Sunday and it did not disappoint!!
  2. Black Bean Salad: ahhh, my love. So versatile, so easy, so cheap.
  3. Spaghetti Squash Curry with Roasted Chickpeas: YES YES YES!!! This calls for a LOT of curry for any of you spice-sensitive people, but I love it. 

I've also been roasting lots of veggies (zucchini, yellow squash, carrots, broccoli, cauliflower...whatever you want!) because it's sooo simple. Maybe in a few weeks I'll force myself to branch out and finally try eggplant and beets. (My Insta friends have good reports, so that makes them a solid "maybe".)

Tell me! What dishes have you been loving lately? Leave your favorite recipe below!

Recipe: Overnight Oats

Recipe: Overnight Oats

This is one of my favorite breakfasts and it's unbelievably easy. I wholeheartedly think breakfast is the most important meal of the day and I can definitely tell a difference when I don't eat it! Because it's so easy, when I'm meal planning and prepping on Sunday, I'll make up a bunch of these and put them in the fridge so I can grab and go before class! They'll keep for at least five days--I haven't had any last any longer. ;)

Recipe: Tuna Cakes

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21DF: 1 red

2 6oz. cans of tuna, drained

1/2 c. shredded carrots

2 eggs

1 chili pepper (I’m not a big spice fan, so I took out the seeds)

3 cloves garlic

1/4 tsp. ginger

1/2 c. diced onion (I sautéed it in a bit of olive oil before adding)

1 Tbsp. fresh cilantro

1 Tbsp. lime juice

1 Tbsp. dijon mustard

2 Tbsp. soy sauce (I used Bragg’s Liquid Aminos, since it has less sodium and more flavor!)

Black pepper to taste

Lightly beat eggs, then add tuna and carrots. Mix together. Add onion and spices. Combine and refrigerate for 30 min-1 hr (or until you remember you left it in the fridge. Oops).

Shape into patties. You can freeze them for quick and easy meals or fry in a bit of olive oil. I baked mine at 375 for 15 minutes on each side.

Enjoy!