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.
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.
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.