This week has been INSANE. I’ve been working 6 + hours a day without a break harvesting rosemary, molding it into wreaths, and tying them off with raffia for a school fundraiser for the garden program I teach at my daughters school. Along with all my other mom responsibilities and my regular job. Not complaining at all, it’s been super fun, but its hard work.
I’ve been so tired that we’ve been making super fast meals, as I just can’t face cooking anything complicated. It got me thinking about how what you cook varies a lot based on the time you have available and what you’ve already done that day.
Even though I’ve been busy, I still make healthy food a priority. Some of the parents I was working with this week expressed to me how they would like to cook + eat healthier for themselves and their children, but they are just too exhausted and/or they don’t have the time.
That’s why this weeks meal plan is focused on fast and easy meals that don’t require a lot of dishes, time, or patience. I think the key here is to be able to devote an hour or two Saturday or Sunday to get a few foundational components in- hummus, a big batch of a grain, roasted veggies, and cutting up/cleaning veggies.
Also, make sure you get to the farmers market/grocery store to stock up on veggies, fruits etc so you have lots of healthy options. Investing that time now is so worth it, so that during the week everything is ready to go already with minimal effort from you!
big batch of quinoa (boil 2 cups quinoa in a large pot of salted water until tender, about 8-10 minutes, then pour through a large fine mesh strainer to drain it)
big batch baked sweet potatoes (pierce sweet potatoes all over and roast at 400 for an hour or more until very soft)
trim stems from a bunch of large collard leaves (cut stem off and shave down the center rib so its about the same thickness as the leaf)
cut up brussels and butternut squash and store raw in a container in the fridge
toast pumpkin seeds (1 cup in a hot dry pan, cook till they start popping)
monday: collard wraps. Spread trimmed collard leaf with hummus, and top with quinoa, pumpkin seeds, shredded veggies + avocado. Roll them up like a burrito and eat! After dinner while you’re cleaning up, toss the chopped brussels and squash with some oil, garlic, and herbs, and roast at 400. Store in a container in the fridge.
tuesday: buddha bowls. Base of quinoa and a handful or two of baby spinach/greens. Warm up some of the roasted veggies from last night in a pan and put those in. Top with a big dollop of hummus, pumpkin seeds, some pickled onions, and avocado. Squeeze plenty of lime/lemon over the top too.
wednesday: loaded sweet potatoes. Boil 2 cups of water and pour over 1 cup of cashews. Set aside and let soak 10 minutes while you prepare the rest of your meal. Warm up a can of whole or refried black beans with some lime and cumin. Warm up your roasted sweet potatoes and split them in half. Top with black beans, avo, cilantro, pickled onion, pumpkin seeds. Drain the cashews and blend with 1 cup water, lemon juice, garlic and salt. Drizzle the cashew cream over the potatoes too.
thursday: boil some pasta (I use gf by Jovial), drain and toss with your leftover roasted veggies, leftover cashew cream, 2 cloves minced garlic, tablespoon of nutritional yeast, and chopped rosemary. You can throw in a can of drained chickpeas too if you’d like to add more protein.
friday: loaded curried sweet potato soup. Saute an onion, 3 cloves garlic, a thumb of minced ginger, chili flakes, a teaspoon each of whole cumin and coriander seeds with some coconut oil until fragrant. Add in your leftover baked sweet potatoes (chop them up first), a can of coconut milk, and enough veggie broth to thin it out. Bring to a boil and add in a tablespoon of curry powder, salt and pepper, and a teaspoon of turmeric. Let simmer 5-10 minutes- while its simmering, saute some kale and warm up the leftover quinoa. Then blend your soup. Pour into bowls and top each with a scoop of quinoa, some kale, toasted pumpkin seeds, and some chopped cilantro and chili flakes + squeeze of lime.
Do you guys like this easy, re-purposing style of meals? Let me know by commenting below or on Instagram @mamaeatsplants . I post these meal plans hoping they’ll be useful for YOU guys so I’d love to know what your situation is with cooking, and what kind of recipes are most helpful for YOU. If you struggle with cooking, what’s your biggest obstacle?
Enjoy your weekend! xx Amanda