weekly prep

Ryan and I spent a lot of time this weekend going over 5 of our cookbooks, picking out recipes that sound good and planning for the week.

I'm going to take a cue from Toni at The Happy Housewife and plan dinners for the month ahead of time - not specifically what I'm going to eat everyday, but a list of meals that I will choose from at the beginning of each week. I love the simple food we eat, but it will be good for us to try new things. We're going to do this Monday through Friday because Ryan wants to leave room for spontaneity on the weekends and that's cool with me.

I'm still sticking with that general shell I talked about that serves as a guide for planning the nutritional content of the day. For example, before I planned the specifics for tomorrow I knew that I'd be having a smoothie for breakfast, a sandwich with some kind of bean spread and veggies for lunch, fruit and nuts for snack and a salad with tofu or tempeh and a grain for dinner.

I have my list divided into tempeh/tofu dishes, bean/legume dishes, and miscellaneous (grains, veggies, sides, soups without beans or tempeh, etc.) I don't have all the meals for this month chosen yet, but I do have this week planned. I'll post the 20 days of dinners when I can. We decided to make things easier that we would choose one grain for the week and make it on Sunday. This week I made 8 servings of quinoa for use in 3 recipes and to have plain with my salad tomorrow.

Breakfasts: fruit, yogurt, protein powder, flaxseed oil, E3Live and cran-water smoothies x2; greek yogurt with 1/4 c. Ezekiel flax cereal, banana and almonds x2; steel cut oats with apple, almond butter and cinnamon

Lunches: bagel, cheese, chick pea spread and veggie sandwich with raw veggies; leftover corn chowder and cold bean salad (from Sunday's dinner); leftover yeasty tofu, quinoa and veggie stir-fry (from Tuesday's planned dinner); leftover curried quinoa with peas, garbanzo beans and cashews with raw veggies (from Wednesday's dinner); salad with garbanzo beans

Snacks: apple or grapes & 1/2 oz. nuts x2; raw veggies & chick pea spread; light string cheese and light Wasa crackers; fruit alone

Dinners: salad with baked tempeh, sunflower seeds and veggies with quinoa x2; yeasty tofu, veggie and quinoa stir fry; curried quinoa with peas, garbanzo beans and cashews; spicy quinoa and potato croquettes with szechuan tofu triangles

Desserts: tea; hot cocoa; fruit and almond butter; fruit and tea; popcorn

I'm excited to start actually using my cookbooks, helping out in the kitchen and trying new things. I do want to track the nutritional info on these new things, but am entering the home stretch of this semester of grad school and will probably not have time to do much else than work on my research papers this week when I'm not at school.

Right now I need to get some readings done for tomorrow's class so I can get to bed!
I'm not ready for the week like I want to be, but at least my meals are packed for tomorrow, the laundry's done and put away and the house isn't a complete disaster zone.

Here's a few pics of prepping corn chowder, chick pea spread, baked tempeh and quinoa for the week.