Meatless Monday recipe. When meal prep and meatless Monday meet.
This is great for breakfast, lunch or dinner.
1 cup of pre-cooked rice
with peas and green beans
1/2 cup of sautéed asparagus
Gluten-free soy sauce
Nutritional Yeast
2 eggs scrambled
Everything Bagel Seasoning
Add rice, veggies, soy sauce and nutrional yeast in a skillet. Warm through (3-5minutes)
Add eggs and cook through (another 2-3minutes) Top with bagel seasoning and hot sauce if wanted.
Sunday, Football, Meal Prep, Mimosa!
Who says you can’t have fun while you plan for success.
I prepped dinner for tonight- Chicken Breasts stuffed with Herbed Ricotta wrapped in Bacon for the family. Potatoes scrubbed and ready for the oven and using frozen green beans. (I will be having salmon and veggies)
Cleaned and cut-up veggies for snacks for football today and also for the week. Plus some grapes and whipped a batch of Deviled Eggs for today.
Saved some hardboiled eggs for grab and go breakfast for my hard-working husband and son.
Cut-up chicken into strips and seasoned for fajitas (I will make Jackfruit tacos for myself that night) and have a batch of Spanish rice ready to warm up plus frozen cauliflower rice. Bought a bag of frozen bell pepper strips to make dinner quick and easy that night.
Now its time to enjoy some healthy snacks, sit down to watch some Football and just maybe enjoy another mimosa. What are you Meal Prepping today?
Started out this Monday with a quick and easy meal prep to help me stay on track this week. Steamed asparagus with fresh lemon. Roasted sweet potatoes and marinated baked high protein tofu. High protein tofu is very firm and has little water so it doesn’t need to be pressed. It is easy to slice and holds it shape well while baking. For the marinade I used tamari sauce, liquid smoke, Siracha and olive oil. Soaked the tofu on each side for a few minutes and baked at 375 for about 30 minutes flipping halfway through. Quick and easy to pull together for lunch or dinner.
Leftovers are always awesome to make a quick and easy lunch. Last night I made Tacos so I had taco “meat”, cashew sour cream, home made salsa all on hand already. After teaching 3 fitness classes this morning, I was ready to refuel. This salad hit the spot.
Ingredients:
Lettuce, tomato, fresh corn cut from the cob, Beyond Meat crumbles , avocado, cashew sour cream, salsa. See below for recipes and tips
Beyond Meat Taco Filling:
You can find Beyond Meat crumbles in the freezer section. I found it at my local Wal-Mart. Cook to package direction then use your favorite Taco Seasoning packet and cook to directions on packet.
Cashew Sour Cream
Soak 1 cup Cashews, 20 minutes in hot water. Drain and rinse, add to blender or food processor. Squeeze in half a lemon, add salt to taste. Blend until smooth and store in refrigerator.
My favorite way to start Sunday, is brunch! Coming up with new, delicious recipes to share with my family, relax and just hang out in our PJ’s. Before I even got to try it I heard my son “this is really good”. I knew it would be a keeper. Super moist, delicious, and you would never know it is gluten-free, vegan and low sugar.
Recipe:
Dry ingredients:
1 1/2 cups Oat Flour (ground oatmeal)
1/2 cup Buckwheat Flour
1 tsp Baking Powder
1 tsp Xanthan Gum
1 Tbs Cinnamon
2 Tbs Chia Seed
3 Tbs Sugar (or coconut sugar or Stevia)
Dash of Salt
Mix all together in a bowl
2 Tbs ground Flaxseed (for flax eggs) add water and let sit 10 minutes
In another bowl mix together:
3 overripe bananas, mashed
1 grated zucchini (peeled optional)
3 Tbs Maple Syrup (can sub honey if not vegan)
3 Tbs Peanut Butter (can sub any nut butter)
add the flax eggs mix together, slowly add the dry ingredients and mix by hand, fold in 1/2-1 cup chocolate chips (your choice)
Pour mixture in greased pan, top with crushed pecan and raw sugar (totally optional) Bake in a preheated oven at 350 degrees for 30-35 minutes until a toothpick come out clean.
Let cool slightly (the chocolate chips will be little lava pockets) and enjoy 🙂
Summer maybe here, but I still need quick and easy grab and go breakfast for me and my family as we head out the door to work or workouts.
My Power Oatmeal full of protein, fiber and superfoods. I make a big batch and put single servings in snack size ziplock bags. Then add hot water, stir, top with fresh fruit. Or, you put into Mason Jars for:
Overnight Oats: 1/2 Cup Oats, 1 cup Almond Milk, 1/4 cup Chia Seed (if not using power oatmeal mix), 2 tsp Vanilla Extract, 1/4 cup unsweetened coconut flakes, 1 tsp maple syrup, 1 tsp cinnamon mix together in mason jar, top with 1/2 cup fresh berries and 1/4 cup nuts Refrigerate overnight.
The two make the night before and put in a container with a lid to grab and go:
Egg and Veggie Scramble: 2 eggs, fresh or frozen Spinach, tomatoes diced, mushrooms chopped, fresh or frozen bell peppers. Toss frozen veggies in olive oil (about 5 min, salt), add fresh veggies (3-5min, salt and pepper) , add eggs, cook through. Other add ins, mushrooms, onion, scallions, fresh herbs, broccoli, asparagus, nutritional yeast.
Scramble Burrito Bowl from the book Vegan Bowl Attack, for days when you don’t want eggs, this recipe uses protein rich tofu.
These recipes, make a big batch and package in grab and go servings.
Quinoa Egg Power Bites from one of my favorite books, Aim True by Kathryn Budig. A mix of delicious recipes and yoga poses to help you enjoy life and find your true self.
Morning Glory Muffins from the book Everyday Detox is one of my boys favorite. Unfortunately, every time I make them, they do not last long enough to make it into weekday breakfast packs.
Let your rice cooker do the work. I use my rice cooker a lot to make batches of brown rice and quinoa to have on hand during the week
Carrot Cake Quinoa Porridge is a recipe I adapted from Nutrition Stripped by McKel Hill. Soak 1/2 cup of Orange Flavored Cranberries in the juice of 1 orange and 1 lemon. In your rice cooker add 1 cup Quinoa, 2 cups water, 1 tsp cinnamon, 1 tsp nutmeg (or 2 tsp pumpkin spice mix) and a pinch of salt. Shred 2 cups of carrots and add to the warm quinoa when it finishes cooking, cover and let set 10 min. Then add the soaked cranberries, 2 tbs honey and 1 tsp vanilla, fluff with fork. When cooled store in fridge.
Nectarine Quinoa Porridge is another recipe from Vegan Bowl Attack. One of my Zumba students brought me a bag of nectarines so this recipe was just what I needed. This is a sweet porridge so it is great as a brunch treat or even afternoon snack to kick a sweet craving. Slice up 1 and 1/2 cups nectarines. In your rice cooker add 2/3 cup quinoa, 2/3 cup unsweetened non-dairy milk, 3 tbs coconut sugar, 1 1/2tsp vanilla extract and nectarines. Stir, start rice cooker and stir a few times while cooking. Top with pistachios when serving.
What are your favorite make ahead breakfast recipes.
Coffee Peace N' Homesteadin 