In My Fridge: Week of January 1st

Week of January 1st

New Years! Even though this was short week, I still wanted to kick off 2018 with a solid meal prep. It felt really good to get back into my routine and eat my own cooking after two weeks of on and off travel. (We also had a few other meals that I was recipe testing, but what's below is the bulk of things!) 

Grocery List

Avocado
Bananas
Cucumber
Delicata squash
Radish
Pomegranate
White sweet potato
Salad greens
Swiss chard

Almond milk (New Barn)
Eggs (Vital Farms)
Coconut yogurt (CoYo)
Hummus (Roots)
Lemon vinaigrette (Tessemae's)
Sauerkraut (I use a local brand, but anything that's raw and live!)

Pantry Items

Almond butter (Trader Joe's)
Cacao nibs (Navitas)
Furikake (sesame + seaweed)
Hemp hearts (Bob's Redmill)
Quinoa blend (Lundberg Farms)
French lentils (bulk)
Maple syrup (Whole Foods)
Pecans (bilk)
Pumpkin seeds (bulk)
Sprouted English muffins (Food for Life)

Meal Prep Components

Pomegranate seeds
*buying a pomegranate whole is a little messy, but so much cheaper than already packaged. 

Quinoa

French Lentils

Maple Roasted Delicata Squash
*drizzle slices with maple syrup along with the olive oil, salt, and pepper

Roasted Sweet Potatoes

Washed & Chopped Swiss Chard

The Dishes

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Using meal prep quinoa, these bowls cook up in 5 minutes. Then add any toppings you like!  

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Loaded English Muffin

I always keep a pack of Ezekiel sprouted bread in the freezer. Topped here with coconut yogurt, almond butter, banana, hemp hearts, cacao nibs, and those pomegranate seeds I prepped. 

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Salad Bowl

I love adding roasted veggies to my salads in the wintertime. This is arugula, roasted sweet potatoes, cucumber, radish, avocado, beet kraut, hummus, pumpkin seeds, furikake, and lemon vinaigrette. 

Make this to-go by layering in a Tupperware or Mason jar. Dressing on the bottom, followed by veggies, then avocado, nuts/seeds, and arugula. Pack the hummus and kraut separate. 

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Nourish Bowl #1

Lentils, arugula, maple roasted delicata squash, pomegranate seeds, avocado, two 7-minute eggs, a drizzle of lemon olive oil, black pepper, and a sprinkling of Maldon sea salt. 

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Nourish Bowl #2

For dinner, I sautéed chopped Swiss chard greens with olive oil and chili flakes. Then served with warm lentils and quinoa, avocado, radish, furikake, and a 7-minute egg. If I had salmon, I'd have used that isntead of the egg!