Some nights, I just don’t feel like cooking. YES, it happens.
I’m always tempted to just Seamless something, but unfortunately, there aren’t many healthy options in Jersey City just yet. This city is still evolving, and it’s no NYC (if I lived in NYC I think it’d be so hard NOT to Postmates from places like Sweet Green 24/7.)
When I don’t feel like cooking or don’t feel like running to the grocery store for ingredients for a specific meal, I whip up one of my weeknight “go-tos.” Today I’m going to share with you the simple ingredients I keep in my kitchen all the time for those go-tos.
What I Ate Today, March 21, 2017
I actually took the time to make a proper breakfast and it brightened my day! I made my two-ingredient pancakes, and added mashed blueberries into the batter and then drizzled with Wild Friends sunflower butter and sprinkled with chia seeds. AMAZING.
I had more of my raw nut mix, I’ve been on a real kick for the past two months. Raw cashews, almonds, pecans, walnuts, and raisins.
Since I was cooking a lot for the blog, I kept my lunch simple, since I was testing and having little bites of my blog recipes as I went along. I made my go-to veggie sandwich. If you haven’t seen this before, it’s just hummus, spinach, onion, cucumber, avocado, carrots, mustard, wedged between Ezekial bread. It’s the best! Enjoyed it with a La Croix, of course (my favorite flavor is the grapefruit, ehem, pamplemousse.)
When I got home, I had a large cupful of Garden of Eatin’ tortilla chips. I needed these! Tough day ;-)
Lu brought home wild king salmon from Eataly, so I made one of my quick and easy go-to weeknight meals – roasted veggies, sweet potatoes and salmon. I made asparagus, because, IT’S SPRING!
Nothing! I’m focusing on avoiding late night munching, because the past month I have been TERRIBLE. I’ve been stressed with various things in life (work, personal, etc) and I’m such a stress eater. On Monday, I decided to reign it back in so I’m trying to eat as clean as possible right now!
Ingredients I Always Keep In My Kitchen To Make Quick and Easy Meals
First, here are the ingredients that I always pick up at the grocery store (amongst other foods) for easy, quick weeknight dinners:
- bell peppers
- spinach or kale
- brussels sprouts
- veggie burgers (I love Hilary’s)
- whole wheat burger buns
- organic lean ground turkey
- sweet potato
- black beans
- canned diced tomatoes
- soy sauce
- sesame oil
- olive oil
- spices (oregano, red pepper flakes, chili powder, garlic powder, onion powder, paprika, cayenne, cumin)
And here are the meals I make with them:
- Sesame Stir Fry – using spiralized bell peppers, onions, and zucchini, I cook up the veggies with garlic and sesame oil (bonus points if you can add in some ginger), and add in cooked quinoa for a protein. When everything’s done, I add in a tablespoon of soy sauce and toss well and serve. You could also use shrimp, chicken, etc as well.
- Mexican Bell Pepper Skillet – this is one of my go-tos from my cookbook and I make it often. Basically, you saute spiralized bell peppers and onions with canned tomatoes (drained) and garlic and then stir in black beans and fajita seasoning (I make a homemade one), then serve topped with avocado.
- Bikini Bolognese – my go-to turkey meat sauce, made with oregano, garlic, red pepper flakes, red onion, carrots, celery. Once the meat and veggies are cooked, I pour over my favorite jarred tomato herb sauce (Victoria Fine Foods), stir well, and serve over zucchini noodles.
- Veggie Burgers with Sweet Potatoes – I heat up a Hilary’s veggie burger, toast a whole wheat burger bun and serve it with spinach, sliced tomato, roasted brussels sprouts (or sub in your favorite veggie here), and roasted sweet potato wedges.
- Buddha Bowl – saute kale (or spinach, whichever green I have on hand) and serve it with roasted brussels sprouts, sweet potatoes, over quinoa and top with a fried egg and avocado.