In My Fridge: Week of April 16th

Week of April 16th

What a busy, but fun week! And, it finally felt like spring towards the end of it. Ravi and I both had several evening events this week, so having food prepped and ready was key to staying on track.

Here's how it broke down: 

Grocery List

Banana
Berries
Arugula
Spinach
Kale
Avocado
Cucumber
Radish
Carrots
Broccoli
Asparagus
Sweet potato
Lemons

Wild salmon

Eggs
Hummus
Sauerkraut
Coconut or cashew yogurt

Pantry | Staple Items

Quinoa
Lentils
Coconut oil
Almond butter
Granola
Gomasio
Pumpkin seeds

Meal Prep Components

Chopped Vegetables - for salads, snacks with hummus, and smoothies
carrots | radish | cucumber

Chopped and Washed Kale - for salads and quick sautés

Cooked Quinoa and Lentils - for salads and dinner bowls

Roasted Sweet Potatoes - for salads and dinner bowls

Overnight Oats - Make a batch or two for your week ahead. They keep well for 2-3 days. 

Dijon Roasted Wild Salmon - I like to incorporate wild fish into my diet for the healthy omega-3 fatty acids and will buy a fillet every other week or so. Preheat oven to 400 degrees. Line a tray with parchment paper. Then rub top of fillet with salt, pepper, olive oil, and dijon mustard. Roast in the oven for 8-12 minutes depending on the thickness of the fillet. 

 

The Dishes

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Protein Pancakes

3-ingredients and that's it! (Unless you want to make them green and add a little spirulina too - last minute decision.)

Mash 1 small banana with 1 tablespoon nut or seed butter, then stir in one beaten egg. Heat a skillet to medium, melt a little coconut oil, and add pancake batter to pan 1/4 cup at a time. Flip pancakes when you see bubbles forming on the top. Easy! And super filling. 

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Warmer weather has me trading in my warm porridge bowls for the soaked overnight kind. This one uses coconut yogurt as the base and I cut back on the oat volume for a little thinner consistency. Original recipe linked in the headline. Topped with paleo granola and berries.  

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Omelet with Spinach  and Quinoa 

 

On Mondays I take a 9:30am spin class, which means I usually don't have my first big meal until almost 11am. And as a refuel, I know my body needs protein and a little bit of carb. 

I quickly sautéed the spinach and quinoa in a pan with a touch of coconut oil. Then removed them and cooked my eggs with a touch more oil - I love the slight sweetness coconut oil adds when cooked with eggs. 

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Salad Bowl #1

I'm calling this a salad bowl over a nourish bowl because I had it for lunch. But it's really either - the line between them is fine! Quinoa, avocado, two coconut oil fried eggs, arugula, sauerkraut, and a gomasio topping. Protein, fiber, healthy fats, and probiotics = a perfectly filling lunch. 

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Salad Bowl #2

An arugula base topped with avocado, pumpkin seeds, roasted sweet potatoes, cucumber, ruby kraut, and a big dollop of hummus.

I dress my salads very lightly, and I find that the hummus, avocado, and kraut usually provide enough to coat the rest of the veggies. 

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Salad Bowl #3

This salad uses up the other half of a salmon fillet I had from dinner the previous night. 

Baby spinach, avocado, kraut, veggies, and pumplkin seeds round it out! I think my dressing was a little lemon juice and olive oil. 

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Salmon, Lentils, & Roasted Veggies

I never meal prep my broccoli or asparagus. They take 15 minutes to cook - which just so happens to be roughly the same amount of time it takes to cook salmon. Add a bed of spinach and some meal prep lentils and it's a perfectly balanced plate. 

Also - have to practice what I preach - notice that half the plate is green! 

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Quinoa, Lentils, and Kale

This is my 5-minute meal prep dinner for the win. 

Quickly wilt pre-chopped kale with olive oil and red pepper flakes. Stir in lentils and quinoa, then cook until warmed through. Add a little avocado for healthy fats and you're set!