Weeknight meals can be tough, especially around the holidays. The hustle and bustle of the day, wrapping gifts, shopping, spreading holiday cheer, holiday parties, and festive outings leave little time to make a healthy, quick meal. Because of all the … Continue reading
This Thanksgiving, instead of traveling to a tropical island like last year (Vieques was fabulous) I decided to plan a family vacation to Moab, Utah. The whole family was invited: my sister and her husband and my niece and nephew, … Continue reading
It’s been an extremely busy fall thus far! Mike and I purchased our first flip property under our new business (Happy Homes Ltd), I spent a girls weekend with my family in Estes Park for my mom’s birthday, we’ve gone to the wedding of my lovely cousin in Portland, Maine, and work has been insane for both me and Mike.
So who the hell has time to eat healthy, whole, clean!?
Fortunately, eating nutritionally dense, whole food meals that are both tasty and filling are a priority for me. Having the energy to do all of the things we want means fueling your body properly. That does take time though – just as anything worthwhile does.
I wanted to put together a few tips I incorporate into my daily meal-prep routine to make meals easier, but still pack a healthy punch. And with feeding a 6’4 man, who doe physical labor all day, you need to have meals that are ready pretty quickly…..he comes at me like a spider monkey!
Awesome for a pre-dinner snack, I like to have hummus around. I’ve even used it on my morning toast or topped on a salad for some extra plant protein.
1 can of chick peas, drained
1 1/2 tablespoons of tahini paste
1/3 cup of warm water
Squeeze of lemon juice (fresh)
3 gloves of garlic
Salt to taste
Blend all in a food processor. Scrape the sides and store in the fridge.
Crockpot Veggie Soup
This was an incredibly simple dish that tasted awesome, was so much healthier than store bought soups (cheaper too!) and took little effort. I work from home, and often Mike is home for lunch, so it’s nice to pull a mason jar full of soup out for a simple, delicious and nutrient dense lunch. I paired mine with a kale & daiya cheese quesadilla one meal and a grilled cheese & tomato sammy for another.
4 big carrots cut into dimes
1/2 big white onion
1 medium sized sweet potato cubed
3 garlic cloves
Salt, Pepper, Onion Powder (to taste- about 1/2 tablespoon each)
1 package of frozen vegetables
32 oz of veggie broth
3 cups of water
3 tablespoons fresh parsley
1 tablespoon of olive oil
Throw your onion, sweet potato, carrots, garlic, olive oil, salt, pepper, onion powder into a crock pot, mixing together. Cook on high for about 30 minutes. Stir in the veggie broth, water, and frozen veggies and cook for another hour. Throw in the parsley and more spices if you want. Cook for another hour or two, until the sweet potatoes are nice and tender. Put into mason jars (or old glass peanut butter jars) and store in the fridge.
These are great for Mike’s breakfasts, lunches (as a side) or in a burrito. This batch lasted about 4 meals and keeps beautifully in the fridge. I microwaved when needed. It’s a treat to have them on the weekend too!
4-6 small red bliss potatoes 1 medium sweet potato
1/2 white onion minced
1 jalepeno minced
2-3 cloves garlic, minced
3-4 tablespoons olive oil
Salet & pepper
Cube all your potatoes and toss with the onion, garlic, pepper, olive oil, salt & pepper. Put in a baking dish that’s either lined with parchment paper or sprayed with olive oil. Bake at 375 for 20-30 minutes, stirring halfway through.
It’s fall and the taste of butter nut squash is so seasonally delightful! I love to add butternut squash to sandwiches or quesadillas or just eat as a side dish.
Split your butternut squash lengthwise and scoop out the seeds. Rub1/2 coconut oil and some cinnamon onto each side. Roast at 375 for 20-30 minutes.
Roasted eggplant is amazing – savory, hearty, and so versatile! You can top it on rice, add to curries, put on pizza, add to salads.
1 medium eggplant
2 tablespoons of olive oil
1 tablespoon of salt
1 tablespoon of cumin
2 cloves of garlic
Cut off the top of your eggplant. Cube the whole thing, leaving the skin on. Put in a bowl with a dash of salt and let sit for about 10 minutes. Add olive oil, cumin, garlic and mix. Roast at 375 for 20-30 minutes. Stir half-way through.