Welcome to Spring, everyone! It seems like even here in New England the weather is starting to warm up. Of course, by saying that, I have officially jinxed us and it will now snow on Mother’s Day but I’ll enjoy these days while I can!
I feel like it isn’t warm enough to start rolling out the regular salads but it isn’t cold enough for soup every lunch either so I settled on something in between.
If you aren’t familiar with my meal prep posts, I usually make about 4 servings of my meals on Sunday or Monday. I try not to make too much more than that or I start getting sick of it. Then, on Thursday evening or Friday afternoon, I’ll do a feature over on my Instragram called What’s In Your Fridge Friday were I go through what’s left in my fridge and use up whatever is left to get me through the weekend and clean out my fridge before grocery shopping. It helps me minimize food waste, something I’m always struggling with as a solo cook, and also prevents me from buying things I already have, which helps with budgeting. It’s a win-win! Be sure to follow me over on Instragram at trees_and_honeybees if you aren’t already. Now, onto the food!
Breakfast- Scrambled eggs with some sort of carb and hummus: I’m always eating some version of eggs + carb + avocado for breakfast. Eggs are my one, non-vegan food that I just can’t quit. I’m very lucky to get mine locally- sometimes from a friend of the family (Hi Liz!), other times from my co-op, which stocks eggs from members of the co-op.
This week, I scrambled eggs with onion, spinach and mushrooms and topped it with avocado and tomato (and a little ketchup, not pictured because that doesn’t photograph well!) and had bread or english muffin with hummus on the side.
You can scramble up the eggs and veggies ahead of time and just pop them in the microwave each morning. I kept the avocado and tomato on the side so they wouldn’t be heated.
Lunch- Edamame and Barley Bowl: This recipe was tweaked a little bit from a recipe which I can’t find anymore on line so I’m going to include it below. All measurements are rough estimates. For instance, the recipe I wrote down has 1/2 cup of kale and 1/2 cup of sweet potato but I think I probably did closer to 1 cup of each as it didn’t look like it was making enough. The recipe is simple but it tasted so good. I love roasted edamame. Swap the edamame out for whatever protein you want. Tofu would work well.
Edamame and Barley Bowl
2/3 cup of cooked barley
1/2 cup kale
2 tsp coconut oil
2 TBSP soy sauce
1/2 garlic clove, minced
1/2 tsp grated ginger
1/2 cup roasted edamame
1/2 cup baked sweet potato
- In a pan over medium heat, sauté cooked barley and chopped kale with coconut oil, soy sauce, garlic, and ginger for about 5 minutes, or until the kale has wilted.
- Add the barley mixture to a bowl. Top with roasted edamame and sweet potato.
- Sprinkle with sesame seeds and red chili flakes, if so desired
Dinner- Lentil Tacos: I used the filling from this Pin on Pinterest and served it on corn tortillas with hummus, avocado and quick pickled red onion and it was delicious! Tacos are always a win for me. I could pretty much eat them every day. If you have leftover quick pickles, they taste awesome on avocado toast.
Snack- Mocha Bliss Balls: I made the Mocha Bliss Balls from Alexandra Andersson over at Fivesechealth. Sometimes when I’m in a food funk, I watch vegan What I Eat In a Day videos to get inspired. I could never do that because my meals would be the same for 4-5 straight days but they are good for ideas! The recipe is at the 3:45 mark if you want to skip ahead. I would advise drizzling a little chocolate over these to add a little oomph. I had just run out so I ate them plain.
What do you make when you are in a food funk? Or what do you do to de-funk?