Happy Wednesday, everyone! This post was supposed to go live on Monday but my blog and I are having a bit of a fight. I accidentally changed the layout on Monday when I went to post this and haven’t been able to figure out how to change it back. My bad! Hopefully, it will be fixed by next week. Until then, bear with me.
I can’t believe it’s been almost a month since I posted my last Meal Prep post. As I mentioned in that post, I had started Imperfect Produce so that I could get my produce delivered to me. This did not work out. That box was the only one I ended up getting. They kept delaying my boxes and then cancelling them. By the time I would get the cancellation, it was too late to put in my order at my Co-Op as their turn around time is 3-4 days. There was a lot of frustration! After 3 cancelled orders and only one box actually arriving, I cancelled my subscription and just went back to ordering from my Co-Op. The turn around time is a few days but at least they are consistent, local and the produce is fresh. So, I’ve been going there!
With the grocery struggles, I definitely had a few weeks where I was doing more snacky items and less structured meal prepping, which I don’t love. This week, I’m back, though!
My go-to breakfast the past few weeks has been protein waffles. This is my favorite recipe. I’ve definitely posted it before but I play with the recipe constantly. This week, I added 1 TBSP unsweetened coconut powder + 1/2 tsp of coconut extract. I also added another 1/2 TBSP of almond milk so it wasn’t too dry with the added cocoa powder. They freeze really well so I like making a few at a time and popping them in the freezer. To eat them, I just reheat them in the toaster then top them with fruit and/or a nut butter.
For lunch, I’m eating salads. God help me, I need more salads in my diet to balance the peanut butter cups, sourdough, banana bread and cookies we’ve been making in this house! This salad was arugala, radicchio, cherry tomatoes, 1/2 a peach, blackberries and a little bit of quinoa. The dressing was grapefruit juice, olive oil, salt and pepper. There wasn’t really a recipe for any of this. You can use any greens you have, any berries and any citrus juice with your dressing.
For a snack (cause a girl needs snacks), I’ve been all about Jessica Eats Real Food’s no-bake bites. This week, I made her Carrot Cake Bites. They are so good! I didn’t have any coconut butter for the topping but I had some extra cashew butter so I thinned it out a bit and used that as a frosting. I definitely recommend these.
For dinner, as I mentioned, I’ve been trying my hand at sourdough bread. I got a starter from my friend, Melinda, and I’m still able to get flour in bulk. So far, I’ve tried the King Arthur Rustic Sourdough Bread recipe. It made 2 loaves so I’ve been working my way through them. I could start a whole series on just different toasts I’ve been making! My go-to topping is a roasted red pepper hummus with a side of roasted vegetables and eggs. I could eat this meal everyday, and, honestly, I have! For the vegetables, just pick your favorites and then roast them at 425 for 12 minutes with your favorite spices. I like Monterey Steak Seasoning, or if you can’t find that in stores, something like this.
I’ve also been eating my sourdough with nut butter. I’m still able to get nuts in bulk as well so I’ve been really into making my own nut butters lately. My favorite is Cinnamon Vanilla Almond Butter . I’ve made about 3 batches of this recipe. I can’t get enough!
Ok, those are my meals for this week or what I have been eating a lot of. Like a lot of you, I’m starting to get into a bit of a food funk so share what you’ve been making! Happy
Monday Wednesday! 🙂