In My Fridge: Week of January 22nd
Week of January 22nd
It's the time of year is when Ravi starts to travel a lot for work, so I count on making dinner for just myself at least once or twice a week. It's here when meal prep becomes super handy, because the last thing I want to do is cook rice for one. And breakfast for dinner is always a favorite!
Red bell pepper
Antipasti (olives, capers)
Pantry | Staple Items
Brown rice crackers
Coconut aminos (soy sauce alternative)
Spices: cinnamon, ginger, smoked paprika, furikake, red pepper flakes
Tomatoes (canned, diced)
Sprouted English muffins + toast
*kept in the freezer
Meal Prep Components
Cooked black rice - I like this brand.
*I cook a big batch of grains every week - brown rice, quinoa, etc. Black rice is a new favorite - that color! And, it's loaded with the same antioxidants you'd find in blueberries.
Roasted beets, broccoli, and sweet potatoes
*I pre-chop the broccoli and roast the night I want to eat it since it takes 15 minutes max. The beets and sweet potatoes keep well once roasted and I add them to salads and bowls throughout the week.
Chopped bell peppers, radishes, and cucumber
*For adding to salads and snacking
Washed + chopped kale
*This makes getting my greens super easy. When dark leafy greens are already washed and chopped, all I have to do is grab a handful for a quick sauté or to add to my salad.
Drained and rinsed canned chickpeas
*Also for adding to salads and bowls throughout the week. It makes such a difference to take 30 seconds and open a can on Sunday night.
*recipe in testing, so I'll update the link as soon as possible!
I've linked the method for my everyday oats just above. They're a staple in the wintertime. Here, I added blueberries and ginger to the oats while cooking, then topped with more berries, toasted coconut, and hemp seeds. Plus a small drizzle of maple syrup.
Try toasting a big batch of flaked coconut on the weekend, then you'll have it for breakfast toppings during the week. Just be careful as it can burn easily! I toast mine at 350 for 3-5 minutes.
PB Banana Toast
I definitely go through phases in terms of breakfast foods, and right now, it's all the peanut butter all the time. I don't eat a lot of bread, but when I do it's either sourdough or sprouted - easier for our tummies to digest and absorb nutrients. I keep a loaf or two in the freezer so it stays fresh.
This kale salad is a favorite! Linked above for you. Massage the kale with avocado and lemon juice, then add your mix-ins. Here, I've got broccoli stems, pumpkin seeds, more avocado, and a few straggling pomegranate seeds from last week. Plus a few brown rice crackers for crunch.
Make the salad the night before and it will keep in the fridge for you to quickly grab while running out the door! (If you omit the avocado - adding last minute, this salad will keep for days!)
Also - These to-go containers are amazing! You can find them here. I love the divided sections.
I have a salad almost every day - mixing it up depending on what I shopped for during the week. My trick is to pre-chop all of the vegetables (cucumber, radish, bell pepper, etc). It's really the chopping that takes the longest! A dollop of hummus for protein, avocaod for healthy fats, and crackers for dipping and crunch. (I"m a big crunch person.)
Black Rice and Broccoli Stir-fry
I forgot to take a picture of the final dish. Sauté scallions, garlic, and fresh ginger. Add in cooked black rice + several dashes of coconut aminos and sesame oil, then warm through. Serve with roasted broccoli.
This is a staple meal for us. I make it every few weeks when we're craving pasta and want something super easy for supper. And - the majority of ingredients should already be in your pantry! Bonus points if you throw in some greens or serve with a side salad for added fiber and nutrition.
I stock up at the antipasti bar every other week or so. The bites are great for adding to salads or snacking. And are major flavor boosters when it comes to making dinner on the fly.
Breakfast for Dinner
I love eggs for dinner, especially when Ravi is traveling. I roasted the sweet potatoes over the weekend with olive oil, cinnamon, smoked paprika, salt, and pepper - then reheated them in the toaster oven while I sauteed some zucchini and kale. Topped with sauerkrat and my favorite furikake (a sesame seaweed seasoning).
Night two of Ravi traveling plus cleaning out the fridge. I took the black rice and beets we had from the other night and mixed them together with sautéed scallions, chickpeas, and coconut aminos. I didn't have any greens left so threw in some parsley I had leftover from recipe testing and added half an avocado on the side.