Happy 1st Monday of March, everyone! I can’t believe it’s already March. It feels like it should still be January!
This week’s meal prep is apart of what I’m beginning to think of as The Grain Bowl winter series. There’s just something really comforting and hearty about a warm bowl of veggies and grains for lunch and it seems like I’m exploring every possible variation of this for lunch.
For my groceries this week, I went to Russo’s again and spent about $20 on produce, picking up: 1 avocado, 2 bell peppers, 1 zucchini, 1 lb of green beans, 1 sweet potato, 1.5 lb of mushroom, 1.5 lb of brussel sprouts, a butternut squash, dino kale and curly kale. I always walk out of there spending less than I think I will. I spent too many years buying produce at Whole Foods!
For breakfast this week, I meal prepped one of my favorite meals- roasted vegetables with eggs, everything but the bagel seasoning and Tessemae’s dressing, which is inspired by a dish Simply Taralynn makes all the time. It’s incredibly easy, just roast up some vegetables you like (I did sweet potato, zucchini, green beans, onion and mushroom) and mix in eggs, however you like them (I did scrambled but I’ve also done hard boiled). Once you are ready to eat it, reheat it and then top with Tessemae’s Avocado Ranch dressing (or any sauce/dressing you like) and sprinkle with Everything but the Bagel Seasoning. It’s so tasty and you can use whatever vegetables you have or like!
For Lunch, I’m having another grain bowl. This one is the Quinoa Power Bowl with Chipotle Maple Brussel Sprouts and Smoky Butternut Squash. This has so many yummy flavors! The chipotle and the maple syrup together are amazing. The recipe recommends serving it with a honey mustard dressing but I went light on the dressing. I didn’t want to overpower the chipotle and smoky seasoning on the butternut squash. I would say I used about half of what is pictured above.
My sweet for the week are left over no-bake brownie bites from Jessica Eats Real Food. I had exactly 5 left so they should get me through the week.
Dinner is, again, the frozen acorn squash I’ve been talking about for a month now. I forgot to defrost them last week and I ended up not being in the mood for them. That happens and that’s the great thing about having some meals frozen. You can pull them out when you are short on meal prepping time or you can keep them frozen a little longer if you aren’t in the mood for them.
What’s on your menu this week. Feel free to share recipes. I need some inspiration for next week or it may be Grain Bowl week 4, though I wouldn’t be sad about that. 🙂