Tag Archives: beans

First Meals of 2014

Well, here we are in 2014 and we have no super futuristic meal replacement pills or Jetson like setups. Hrmpf. We do have Roombas which are  basically efficient cleaning robots, so that’s a start. I guess.

I’ve been eating like crap since I started working the late shift. I just don’t feel like cooking at 9pm. I realize many of you probably work longer hours and later shifts, but this is all new to me and I just haven’t gotten into the groove yet.  So. I vowed to myself that after the holidays, I’d buckle down and meal plan. I’d plan snacks and portable foods for me to take to work.  I’d plan some simple meals that can be whipped together in no time.  I’d plan meals that were healthy and would work with my fitness goals for the year. Less sugar. Less fat. More veg.

Well, today I did just that. I stayed in bed with a hot cup of coffee, several cookbooks and an iPad and went to town.

I’m pretty excited, I won’t lie.  I planned about ten meals to last over the next two weeks, (I leave a couple days for take out or alternate plans) and with what I had in the pantry and what my Dad gave me from his garden stash – I only spent about $130.  Maybe you’re a better budgeter, but for me, this is stellar!

Without further ado, here are a few of the recipes!

Rustic Tomato Rice & Kale Stew Healthy. Happy. Life.  I just made this one tonight and honestly, it’s one of the best soups I’ve ever made. Hearty. Rich. Flavorful.  EASY. You should add this to  your menu plan for next week.

Potato Leek Soup (Vegan)Fettle Vegan.  I’m excited about this one too. My Dad gave me a whole bunch of leeks and potatoes from his harvest this year that need to get eaten up. What better way to showcase them, than a 5 ingredient soup?

BBQ Cauliflower Salad Fork & Beans.  I’m hoping this will be hearty enough for a dinner salad since it has avocado and beans in it.  Maybe a hunk of crusty bread on the side?

Kung Pao TofuFettle Vegan.  I’ve tried a few kung pao recipes before, I’m hoping this one is a winner. I think I’ll add some toasted nuts to it for crunch and serve some broccoli on the side. Yum.

Chinese Tempeh SaladFork & Beans.  I’m SUPER stoked about this. I love tempeh and I love the asian style salads with crunchy chow mein noodles. I’ll probably bake my tortilla strips instead of frying them, but I will give the tempeh a toss in my cast iron for some texture.

Smokin’ Hoppin’ John Serious Eats. I was supposed to make this for New Year’s Day but…fail whale. I was lazy, didn’t feel well and ordered New Year’s Day Pizza instead. It was yummy and I’m sure this recipe will be as well. I might toss in a little kale since I have MASSIVE bags from Whole Foods that I’ll need to use up.

The other meals I’m planning on don’t really have recipes, but just in case you find some inspiration in them I’ve included them.

-Veggie dogs, baked beans and toast
-Sundried tomato basil white bean burgers & salad
-Black bean quinoa bowls with homemade salsa and avocado
-Tempeh reubens & salad
-Chili stuffed baked sweet/regular potatoes & salad

What are you making this month? Are you changing your diet at all this year? 

Happy New Year, friends!

Advertisements

Okay Fine, it’s FALL.

I haven’t really wanted to believe it, but I suppose that September 22nd is as good a day as any to admit that okay, fine, it’s fall.

Part of my reluctance to make the switch is that all of my warmer, fall clothing is still in space bags, stacked in my bedroom due to lack of a dresser. Part is the fact I’m still running my air conditioner every day and yet another part is due to the fact I am still sweating my face off when I go outside.

Regardless, Summer is over (womp, womp) and it’s time to change gears. I even went to a farm last week and picked apples and some other veggies. If reaping the harvest isn’t a sign of the changing seasons I don’t know what is.

1271196_10201972472533374_1760901517_o

With the onset of this lovely season, my friend Miriel asked for some good soup recipes which got me thinking about my old go-tos.  I shared them with a couple people but considering all the meal planning that’s going on I thought I’d share with everyone. I wish I could take credit for these delicious creations. I can’t, but I hope they make it into your regular rotation!

1. Broccoli, Cannelini Bean & Cheddar Soup – Eating Well

Source – Eating Well

This soup is so delicious and pretty simple. It’s a good way to get veggies and some plant-based protein into your family as well. I think I saute up some onions and a little garlic to add to this one as well. Things are rarely complete without onions and garlic in this house.

2. Butternut Squash Bisque – Oprah’s O Magazine

Source: Maria Robledo, Oprah.com

Okay, I know there are a billion squash soup recipes out there and that everyone swears by one or another, but this one is the purest, simplest and most true flavor I’ve ever made. I do NOT add garlic to this one because it’s just too beautiful without it! Shocking I know. Honestly I just love the clarity of this soup and think it showcases the squash so beautifully. Don’t mess with it, but give it a shot with some grilled cheese. It stores incredibly well too. Oh! I don’t add dairy to it either.

I mean it. Don’t mess with this perfection.

3. Creamy Roasted Tomato, Garlic & Onion Coconut Soup – Oh She Glows

Source: Oh She Glows (Angela Liddon)

Now before you say you don’t like coconut, just give it a shot. It’s spicy, rich and amazingly deep in flavor. Plenty of ‘hands off’ time as well so you can get some other things done while it’s roasting away. It’s my favorite tomato soup to make in the fall and winter.

Thanks for the memory jolt, maybe now I’ll toss these back into the rotation.

Soon.

 

What are you cooking with the weather changes? Soups? Stews? Any good recipes I should hear about?