Happy Monday, everyone! Winter has really settled in up here in New England and it has gotten COLD! Or maybe it just feels colder now that the holidays and the inauguration are behind us. There isn’t really anything else to look forward to except Spring!
I think hibernation is really sinking in for me. I want warm, carby things and my meal prep reflects that with breads and potatoes. No salads for me this week! Let’s get into it then.
Breakfast: For breakfast, my plan was to make a breakfast sandwiches. Turns out, when I pre-sliced my frittata, I made the pieces WAY too big. Whoops! So, I’ll be having frittata with sourdough rolls on the side. Just as delicious. We can be fancy and call it a deconstructed breakfast sandwich! 🙂
For the Vegetable Frittata:
2 cloves of garlic
1 lb of mushrooms
1 roasted red pepper
1 clove garlic
2 cups of kale, I used dino kale as I had it leftover from another recipe
1/3 cup of almond milk
salt & pepper
Pre-heat oven to 350F. Grease a 9×13 pan.
Heat olive oil and 2 cloves of garlic on medium. Sautee until fragrant. Add mushrooms and onions. Sautee until golden brown. Transfer to a plate.
In the same pan, heat a little more olive oil with 1 clove of garlic. Sautee kale until it’s wilted. Add to plate with mushrooms.
In a large bowl, whisk the eggs, almond milk, salt and pepper.
In your greased pan, add all your veggies. Pour the eggs on top of the veggies. Bake 25-30 minutes until set. When you check it, there shouldn’t be any jiggling with the eggs. It should be firm.
This recipe is super easy and adaptable. You can use whatever vegetables you have on hand.
For the sourdough rolls, I followed Pro Home Cooks tips/recipe on how to make sourdough. Instead of doing 2 loaves, I did one loaf and 12 rolls. Per usual, I let things sit around in the fridge for way too long so I’m a terrible person to give advice on sourdough. Honestly, I’m not sure how I keep ending up with edible bread.
Lunch: For lunch, I made Garlic Chili Lentil Wraps from Catherine Perez who is on IG as @plantbasedrd. Though I follow her on IG, this is my first recipe of hers that I have tried and it turned out really good! It was also super quick and easy. In the time it takes to cook the lentils, you can whip together the sauce. Once the lentils were cooled, I mixed the sauce and lentils together and I’m set for the week! I served the lentils with lettuce, tomatoes, cucumbers and spelt wraps. I made my own wraps following Kezia’s recipe on The Whole Food Diary. I’ve never tried spelt flour and I’m really liking it so far! It’s a little nuttier than whole wheat flour and it just provides something different. I always forget how easy it is to make my own wraps. You can probably make them in the time it takes to cook and cool your lentils.
I’m having these wraps with oranges because I can’t get enough winter citrus!
Dinner: The forecast predicts snow for multiple days this week and that just sounds… cold. I was very much in the mood for some warm, cozy and hearty soup for dinner this week. I dipped into that very large pinterest folder of recipes that I have and never actually use (anyone else???) and found this recipe for Vegan Zuppa Toscana pinned a million years ago. The recipe calls for multiple bouillons but I couldn’t find them in my grocery store and, honestly, I didn’t want to spend the money on them. I just used vegetable broth and it came out great! Do make sure you have extra broth on hand, though. The potatoes and sausage suck up the broth like crazy!
Mocha Bliss Balls: This recipe comes from Fivesec Health’s What I Eat In A Day youtube video. Skip to 3:48 in the video for the recipe. Instead of coating them in coconut, I opted to dip them into a little Tony’s Dark Chocolate and then sprinkle them with flaked sea salt. They are delicious! If you haven’t looked into Tony’s chocolate and their mission to help end slavery and child labor in chocolate production, definitely take a few minutes to read about it.
Anyone else hunkering down and trying to keep warm? What is on your hibernation meal plan?