Today was a whorl wind and it’s only getting windier… I just got home from my client’s house at 9pm having to write this post (scratch that) wanting to write this post and my camera is acting up… Anyway, today was a perfect example of the inspiration for todays topic…
How to have healthy food in your fridge all the time, that you only have to prep on Sunday, or whatever day works for you. Making it super easy for you to just grab and reheat a healthy breakfast, lunch or dinner. So, I had 3 hours between coming home from teaching classes at the gym and going to Marin to cook for clients in their home, to create, cook and photograph the 3 meals.
Not to mention I’m on 4 hours of sleep! That Italian meetup happy hour I went to last night was a blast! After 3 hours and 3 glasses of wine my Italian was flowin like a native and I ended up at an Italian restaurant in North Beach with 8 bello Italian men So far I’m LOVIN meetup!
Here’s an example of something you can make on Sunday and they will keep 4 days in the fridge. The Combination possibilities are endless. My mom taught me how to make these crustless quiches, and she would make them in muffin tins. Broccoli and eggs go really well together. I did spinach and tomatoes because that’s what’s on hand. So, chop up your veggies and place them in the dishes. Beat eggs and pour it over veggies. Bake and you now have crustless quiches all week long. It takes 5 minutes to assemble and 15 minutes to bake at 350.
Roast Acorn Squash Stuffed with Qunioa and Beans and Sprinkled with Toasted Walnuts
I love stuffing vegetables. Acorn squash, eggplant and portobellos are my favorite. They freeze really well and reheat really wonderfully. I chose the acorn squash because they are amazing just by themselves. Rice and chickpeas make a great combo, along with the pesto kale (that you’ve already made) and chopped nuts on top. It is just as easy to make 1 acorn squash as it is to make 4 halves. So why not just make 4. Why not make 12 crustless quiches. It’s just as easy and it saves you time during the week. They pack great and reheat really well at work. Super filling and satisfying too.
Black Bean, Sweet Potato and Spinach Patties
These are A-mazing, I’m going to tute my own horn for a second here. I made up the recipe and they are freakin fabulous. So moist inside ad they have that crunch on the outside because I put them in gluten free bread crumbs before pan frying them and baking them. So, really easy… black bean, steamed spinach and sweet potatoes and you already have your whole grain in the fridge. Cumin, grama masala and a little cayanne for a kick and some fresh squeezed lime. Add 2 eggs, mix it all together and voila! And now you have 8 patties. Place on the slaw that you already have ready to go in the fridge. Mix with a little lime juice too. Cabbage does not get enough good credit. It actually provides tons of Vitamin K and C, B6, folate and magnesium….just to name a few. You can read up here. Top with Tahini Sauce. Typically Tahini sauce is made with lemon and water, but we’re using limes because we squeezed in the limes in the patties and slaw. Plus sesame seeds. So again, we are pairing the sweet potato in the burger with the sesame tahini because that’s the vitamin A and zinc combination that is really powerful for your body.
So there you have it. Todays 3 meals that can be made on Sunday. I know we’re al busy and we don’t want to be cooking for 3 hours every day, so just cook for 3 hours on Sunday. And you know what, hey, you might have the same lunch all week, but that’s fine that’s how you stay healthy. And then you switch it up the next week.
Since August I have eaten squash at least 3 times a week… I know, 5 months later I am just now deciding to write about it.
My favorites are Acorn, Butternut and Spaghetti Squash.
Mindee’s beautiful blue and white China, classy.
This Sunday my cousin and I took a stroll to our lovely neighborhood Farmer’s Market at Fort Mason– and it was here that I came across these adorable little baby size butternut squash.
To help understand the petit-ness of the squash, I served them on 6 inch plates.
Because butternut squash does not have a very large opening in the middle with seeds (see photo below) you will have to scoop out extra to make a larger space, big enough to fill with your yummy pilaf. Leaving about 1 inch of the “meat” around all sides.
Butternut Squash (or acorn squash)
1/4 cup quinoa
1 T butter
A few fresh sage leaves chopped
A handful of pecans, chopped
Preheat the oven to 375
Cut the Squash lengthwise
Scoop out the seeds and using a knife, make an even larger opening.
Place cut side down on a baking sheet and prick many times with a fork (this allows steam to escape when baking)
Bake for 35-40 minutes.
Meanwhile, cook the quinoa.
Rinse the quinoa well before adding to a sauce pan. Add double the amount of water as quinoa, and a pinch of salt to the sauce pan of quinoa, cover and bring to a boil.
Reduce heat to a simmer, partially covered, cook for 15 minutes- viola!
For the good stuff:
Add the butter to a small skillet, melt and let burn a little, add a pinch of salt sage and pecans.
Cook for a minute until sage and nuts become fragrant.
Add the Quinoa to the pan, coat and mix well with the butter.
Stuff the baked squash with the warm quinoa pilaf and top with a pecan half for a little extra touch.
If I were making these for a crowd (or men) I’d probably serve skirt steak and sauteed dark leafy greens too. But for my cousin and me, this was plenty for dinner.
These last a few days in the fridge. Today after the gym I reheated my last half in the oven for about 30 minutes at 300 while I was in the shower- and viola- lunch is served :o)
Not to mention, this is a good source of full protein after a workout.
Butternut squash is fantastic this time of year. Not only is it full of vitamins and minerals but it’s tasty and beautiful too. Walnuts, browned butter and sage go nicely with butternut squash too! I then decided to go with bulger as my grain to pull it all together- yum yum!
Slicing butternut squash, peeling it and seeding it can me tedious and exhausting, therefore many grocery stores sell butternut squash pre chopped- this is what I used
I decided to layer this dish- purely for esthetics. But, this dish tastes delightful anyway you serve it.
Also, i was making this dish vegan but feta would go well with this if you’d like to add a chesse
3 cups of chopped Butternut squash
1/2 an onion sliced
1 cup of uncooked Bulger
i couple Tablespoons of butter- I used Earth Balance
A few fresh sage leaves
A handful of roughly chopped walnuts
Roast butternut squash with the onion in a pan with a little bit of olive oil and salt and pepper- about 30 minutes depending on size of pieces.
Meanwhile Cook the bulger in a pot of water according to directions. Bulger/water ratio is 2 to 1. Takes only about 15 minutes to cook.
Chop a few leaves of sage.
Brown the butter in a pan and add the sage leaves. Cook until they become soft- 3 minutes.
Combine all the ingredients, add a little S&P and enjoy!
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Claudine is a master when it comes to making healthy food gorgeous and delicious. — Sarah Jenks, Weight Loss Coach
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