Sunday Funday Meal Prep

Meal Prep. Oh, the gloriousness that is an afternoon full of cooking!! Yes, it is time consuming. Yes, it takes planning. Yes, you are in the kitchen for the hours you set aside to take on the task. And I say it is a beautiful and delicious thing!

I don’t meal prep every week, although I try to meal plan. This ensures a healthy plan for weeknight dinners and helps me organize my shopping list. Although I do work from home, so have it much easier than most, it’s hard to think of ‘what’s for dinner’ at the end of the day, especially if you have other things going on (which we always do!). When I don’t meal plan, I often cook the same old things – which isn’t horrible, but begs for variety, or go to the dark side of frozen pizza!

So this weekend, after a Saturday of hiking and brewery visiting, Sunday came & we shopped super early, so I decided to meal prep! The first step to a successful meal prep is to organize your meals with common ingredients. You have a lot of carrots? Incorporate them into two dishes. You want to use up that spaghetti sauce? Don’t be afraid to add to leftovers to spice up your dishes. Second step is to set out all of the ingredients for each and every meal you’ll be making. This way, you can have two things cooking at once, without having to stop and search for the oregano!

I had butternut squash from last weeks grocery haul, leftover beans from yesterday’s breakfast, we bought carrots, peppers & mushrooms in bulk and have been meaning to pre-make something healthy and quick for breakfast….so, came up with the below menu.

If you plan to make all at once, follow the meal-prep instructions – or feel free to make them individually!


Meal Prep Plan – Tackling all 4 recipes at once! 

Baked Oatmeal Fruit Cups 

Mushroom, Carrot & Barley Soup 

Roasted Butternut Squash Curry and Carrot Soup

Chili Roasted Butternut Squash & Black Bean Enchilada Bowls 

  1. Set out all of your ingredients (including fresh, but excluding the almond milk – grab that when you need it), spices, soup pots (2), mixing bowls(1),  muffin pan (1) spatulas, roasting pan (1), immersion blender (or blender/cuisine art)
  2. Prep your veggies. Cut carrots, mushrooms,  slice Roma tomatoes, mince garlic, slice peppers. Put in piles or bowls to keep out of your work space.
  3. Cut butternut squash (follow the below directions for both the Soup & Enchilada recipe) and roast.
  4. Start your soups – adding the said oils, carrots, spices.
  5. Add mushrooms to the mushroom barley soup, add the broth to the curry soup.
  6. While the veggies for the soups are cooking, slice the strawberries and put aside in a bowl.
  7. Make your oatmeal mix.
  8. Roast tomatoes & your hot peppers for the enchilada sauce.
  9. At this point, the soups will be simmering, so you can finish up your baked oatmeal, pop them in the oven with the roma tomatoes to roast (make sure the oven is turned down to 350), then make the enchilada sauce and prep the rice.
  10. Voila! Today’s prep (with beer breaks and football watching) took about 4 hours total.

Baked Oatmeal

Baked Oatmeal & Fruit Cups (took the recipe from The Wholesome Dish, cut the sugar & made it vegan) 

2 tablespoons light brown sugar
2 flax seed eggs (how to make a flax seed egg)
1/4 cup of coconut oil
1 1/2 cups of almond milk
2 tablespoons of vanilla
1 tablespoon cinnamon
2 teaspoons baking powder
Pinch of salt
3 cups rolled oats
Handful of sliced strawberries
1/4 cup crushed walnuts
1/4 cup of raisins



  1. Make your flax seed eggs and put in the fridge so it gels (5-8 minutes)
  2. Mix the coconut oil, sugar & egg when it’s ready
  3. Add the milk, vanilla, cinnamon and mix.
  4. Fold in the oats & baking powder.
  5. Add 1/4 cup to your muffin pan – use muffin liners or spray the cups.
  6. Top 1/2 with sliced strawberries, the other half with raisins & walnuts.
  7. Bake for 30 minutes at 350.


Mushroom, Carrot & Barley Soup 

1 1/2 tablespoon Coconut Oil
4 small cloves of garlic, minced
3 bay leaves
4-5 large carrots
4 1/2 cups sliced baby bella mushrooms (button mushrooms would be good too!)
32 Ounces of Veggie Broth
1 cup of water
1 cup of Barley



  1. Put the sliced carrots in a large soup pot with the coconut oil & garlic, salt and pepper. Cook with the lid closed for 5-8 minutes.
  2. Add mushrooms. Cook with the lid open for another 5-8 minutes, stirring occasionally. The mushrooms will let out liquid, so you want to evenly distribute it.
  3. Add veggie broth, water, bay leaves, and barley.
  4. Cook for 20-25 minutes on medium low heat, stirring 2-3 times and cover.


Roasted Butternut Squash Curry and Carrot Soup


1 medium sized butternut squash sliced in half
4-5 Large carrots, sliced
2 cups of veggie broth
1 cup of water
32 Ounces of veggie broth
2 tablespoons olive oil
1 cup of almond milk
Curry powder



  1. Split the butternut squash, scoop of the seeds, then sprinkle each half with a bit of count oil,  1/2 teaspoon of cumin & 1/2 teaspoon of curry powder.
  2. Bake squash for 30 minutes at 375.
  3. Add carrots to dutch oven (or soup pot) with 2 tbls of olive oil, 1 tsp of cumin and 1 tsp of curry powder. Cook for 8-10 minutes.
  4.  Add 2 cups of veggie stock to the carrots. Cook for another 10 minutes.
  5. When roasted squash is done, let cool, peel off skin and add to the soup. Add 32 ounces of veggie stock, along with 1 cup of almond milk (coconut milk or full fat coconut milk would be amazing too!)
  6. Add another tablespoon of cumin & 1 tablespoon of  curry powder.
  7. Blend your soup with an immersion blender (if you don’t have one, a Cuisinart would work or a blender).
  8. Cook for another 10-15 minutes. Add salt to taste.


Chili Roasted Butternut Squash & Black Bean Enchilada Bowls 

This recipe is a good one to prep for eating the next day or a night during the week. While I was roasting squash for the soup, I roasted another squash for this recipe, but will assemble it completely one night this week. Also, the enchilada sauce took a bit of time (roasting wise) so is good to plan ahead. Same thing goes with the rice. If you have time during the weekend to prep these items, it makes the weeknight meals non-stressful and absolutely delicious! I didn’t actually make this today, but prepped everything for the week.

Enchilada Sauce 

5 Roma tomatoes, sliced
1 Jalepeno pepper
1 Red Pepper
1 dried chipotle pepper, re-hydrated (just put it in some water)
Chile powder
2 gloves of garlic
1 tablespoon of coconut oil


  1. Put the sliced roma tomatoes & peppers on a roasting sheet. Sprinkle with chile powder to taste.
  2. Roast at 350 for 30 minutes.
  3. Pull out of the oven & let cool a bit, then put in a cuisineart and mix with chipotle pepper & garlic.
  4. Salt to taste.

Chili Roasted Butternut Squash & Black Bean Bowls 

1 can of black beans
1 butternut squash, halved
Chili powder
1 cup of brown rice
2 red peppers, sliced
1 tablespoon of olive oil


  1. Take the halved squash, sprinkle with chile powder, spread a bit of cocunut oil on the flesh, & place on a roasting pan. Bake at 375 for 30 minutes.
  2. Cook the rice.
  3. When squash is done, let cool and peel off skin.
  4. When I cook this, I plan to sauce the red peppers for 10 minutes, add the black beans and squash, seasoning with chili powder to taste. Will saute mixture for a good 5-8 minutes.
  5. I plan to eat this over rice, topped with avocado, kale, tomato and the enchilada sauce (which I’ll most likely heat up!). Will post a picture when I’m done!

Happy Sunday!



Butternut Squash Curry

It’s the second week of the #forward21 challenge and I’m feeling good, eating tons of veggies and sticking to my goals.


Last night, Meatless Monday, I whipped up a Butternut Squash Curry that was delightful and super easy. Hope you enjoy!


1/2 roasted butternut squash, skinned and chopped (I didn’t use any oil, halved my squash and baked for 35-40 minutes at 375)

1 tablespoon of cumin, 2 tablespoons of curry powder, 1 teaspoon of tumeric, pinch of salt

1/2 head of cauliflower, cut into florets
1 can of chickpeas
1 small sweet potato, cubed
1/2 small onion, minced
1 garlic clove, minced

1 can of lite coconut milk
1 cup of veggie broth

1 tablespoon of coconut oil



Heat oil in a pot or deep saute pan and add onion & garlic. Cook 10 minutes, or until brown. Add the butternut squash, spices, and veggie broth. Stir for a minute or two. Add the coconut milk and stir.

Get an immersion blender and blend the mixture until smooth. Some lumps are ok.

Add sweet potatoes, stir and cover over medium heat, for 15 minutes.

Add the cauliflower and stir, turning it down to low and cooking for another 15 minutes.

Add the chickpeas, stir. Serve over brown rice or lentils & top with sriracha!

Happy eating!

Super Simple Vegan Chick Pea Curry

It’s Monday and I feel awesome! This past weekend Mike and I climbed two 14’ers – Torrey’s & Grays – and man what a rush! After 8 hours of climbing (this was a legitimate climb, not a hike!), we were wiped. Sooooo, no grocery shopping for us Sunday. Plus, my car is in the shop, so I couldn’t have gone shopping after work anyway (thank goodness I work from home!).

Grays & Torreys
Grays & Torreys

So, what the heck do I cook for dinner on Monday?! DAMNIT!

Perfect solution: Chick Pea Curry.

There are a few staples I always keep around and chick peas and lentils are two of them. I’m a huge proponent of using what you have on hand to create a weeknight meal – and this was a two dish-er (meaning I only used a pot and a cast iron skillet, which translates to minimal dishes!) Nailed it!

Voila – dinner is served!

Simple Vegan Chick pea Curry
Simple Vegan Chick pea Curry

Simple Chick Pea Curry

1/2 small onion, diced
3 garlic gloves, minced
3 tablespoons of vegan butter (it tastes JUST the same! I use Earth balance)
4 button mushrooms, sliced thin
1/4 can of whole tomatoes, sliced crudely or 1 small can of tomato puree
1 cup of diced carrots
1 handful of green beans
3 tablespoons of curry powder
1 tablespoon of ginger powder (if you don’t have ginger powder, onion powder would be just as good!)1 1/2 cups coconut milk
1 cup dried green lentils
1 12 oz can of organic chick peas, drained and dried (you can even bake for 10 minutes at 400 if you want)
Pinch of sea salt


Heat the butter – when melted, throw the onion and garlic in for about 2-3 minutes. Then throw the carrots in for another 3-4.

While that is sauteing, put 2 cups of water with 1 cup of lentils in a pot. Boil rapidly, then turn down the heat (uncovered pot) for about 20 minutes.

When carrot mixture has cooked for about 7-8 minutes, put in the coconut milk, tomato, spices and salt. Cook until the mixture boils, stirring occasionally, then simmer. Throw in your chick peas, green beans and mushrooms and cook for another 4-6 minutes. I like my veggies al dente, so cook longer if that’s your preference!

Spoon your lentils into a bowl and top with your curry goodness! I put sriracha on mine (as I put that on everything and have killed my taste buds!) but Mike had his plain and loved it!

Happy Dinning!