In My Fridge: Week of March 5th

Week of March 5th

This was a fun week with a bit of experimenting in the kitchen! I love looking to other food bloggers for inspiration, as you'll see with the beetroot burgers. And with the leftover beets I had - those were turned into a smoothie! 

Grocery List

Raspberries
Banana
Red beets
Baby spinach
Fresh ginger
Arugula
Romaine
Avocado
Carrots
Radish
Cucumber
Broccoli
Sweet potatoes
Small zucchini
Small yellow onion

Wild salmon

Frozen organic blueberries

Eggs
Hummus
Sauerkraut
Coconut yogurt
Coconut water

Pantry | Staple Items

Granola
Hemp seeds
Brazil nuts
Quinoa
Millet
Raw apple cider vinegar
Dijon mustard
Honey
Pumpkin seeds
Spices: za'atar, gomasio, red pepper flakes
Coconut aminos
Tahini

Meal Prep Components

Chopped Vegetables - for salads, snacks with hummus, and smoothies
raw beets (leftover from the burgers) | carrots | radish | cucumber

Chopped and Washed Kale - for salads and quick sautés

Cooked Quinoa - for salads and dinner bowls

House Vinaigrette - I make a batch of this dressing to keep on hand most weeks. It keeps for a good 4-5 days if not longer.

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. 

Roasted Sweet Potatoes - for salads and dinner bowls
*I added a drizzle of this smoked honey I found at Whole Foods. 

Beetroot and Millet Burgers
*this recipe was adapted from Green Kitchen Stories | I skipped the fennel seeds and added parsley instead of the lemon balm. If you make this recipe, I found I needed to add a good 1/4 cup of flour (I used millet flour, but anything would work) to bind the burgers. 

The Dishes

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Yogurt Bowls

These are my go-to morning bowls when I don't feel like overnight oats or am too hungry after the gym to really think. It's yogurt, fruit, low-sugar granola (keep it less than a 1/4 cup!), and a spoonful of nut butter drizzled on top (not pictured). 

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Blueberry Coconut Beet Smoothie

Yes, beets in a smoothie! Here's the recipe. 

4-6 ounces coconut water
Handful baby spinach
1/3 cup frozen blueberries
1/3 cup raw red beet, peeled + chopped
2 Tbs. coconut yogurt
2 Tbs. hemp seeds
2 Brazil nuts
1/2-inch piece fresh ginger

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Salad Bowl #1

I have a salad for lunch most days. Here I've got a bed of arugula + romaine + my house dressing + cucumber + carrots + radish + quinoa + avocado + hummus + za'atar. 

They look fancy, but honestly come together quickly with everything already chopped in the fridge! 

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Salad Bowl #2

Same base as the last salad + pumpkin seeds + dijon salmon + hummus + radish

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Quinoa and Greens Stir-fry

 

The snow day last week meant lots of warming bowls. Here I sautéed the chopped kale with a bit of olive oil and coconut aminos until wilted, then added in the cooked quinoa and warmed through. Topped with a good amount of gomasio and served with a side of sauerkraut and avocado. 

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Beetroot Burgers with Roasted Broccoli and Sweet Potatoes

I had a similar dinner to this twice. I like to roast broccoli the day I eat it as it only takes 15 minutes in the oven. Then, reheat the burgers and sweet potatoes in the toaster oven while the broccoli roasts. Top with a good drizzle of tahini. (The other night I made kale instead of the broccoli.)