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!
Small yellow onion
Frozen organic blueberries
Pantry | Staple Items
Raw apple cider vinegar
Spices: za'atar, gomasio, red pepper flakes
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.
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.
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).
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
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!
Salad Bowl #2
Same base as the last salad + pumpkin seeds + dijon salmon + hummus + radish
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.
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.)