This is what my kitchen looks like on Sunday afternoons. Actually, if we’re being totally honest… this is what Monday mornings look like, as I’m finishing assignments for class that night and getting things ready for the week.
I’m out of the house for two dinners, three lunches and three breakfasts, including Epic Tuesday, when I eat all three meals out of tupperware. So for my sanity, my bank account, and my health, I try to have those meals grab’n'go ready so I’m not running around in my pajamas at 7 AM trying to find something edible and mold-free. You know the drill.
I’ve been making easy spinach quiches once a week. Similar to this one, I mixed a bag of frozen spinach (thawed and drained) with about 1/2 cup pumpkin purée, 2 eggs, spices (cumin, chili, salt + pepper) and baked it at 400 for about 30 minutes.
Slice a piece and add it to a salad, cooked grains, or just eat it as a snack with a bit of cheese!
I also made a batch of seitan to add to salads. The “recipe” is really simple: just mix equal parts water and vital wheat gluten, add savory spices (dried sage, oregano, rosemary, etc) and boil for about an hour. Only thing is: I know I’m not supposed to eat wheat according to low-FODMAPS guidelines, but I can’t remember if my doctor told me not to eat gluten, too. I think she did. Hmm…
The main reason I’m writing this post today is because I wanted- needed- to share my new favorite lunch with you. It’s really simple, but so, so good. I’ve literally eaten it every day for the last 11 days, and I’m still not sick of it! Here’s what to do:
Layer:
-cooked grains, such as quinoa or brown rice (mixed with nutritional yeast + miso paste, if you want to get fancy)
-steamed vegetables (carrots, celery, peppers, green beans, etc.)
-greens
-protein of choice (I’ve been loving seitan + cooked seitan… details below)
-olives/sunflower seeds/nuts (optional)
-drizzle of tahini
-soy sauce (or tamari, if you’re not eating gluten)
You can combine everything a few days before, EXCEPT the soy sauce (which might make things soggy). I just bring a small container of it and drizzle it on right before eating.
I picked up two new-to-me products last week, which added a little variety into my standard meal rotation: flax tempeh (Lightlife brand) and corn pasta (organic, from Trader Joe’s).
I’ve stayed away from tempeh lately because it’s made with both grains and soybeans; the soy is fine because it’s fermented and gets rid of the “bad” FODMAPS, but the grains were a problem. Well, I heard about flax tempeh, which is made with brown rice, from Elise, and finally tracked it down. The corn pasta was also a win; it doesn’t taste like corn, and has the same texture as regular pasta.
I made tempeh pasta last week for me and B, and we both really liked it. I grated a bit of tempeh- 1/3 block- in a pan and browned it in coconut oil. I added a little tamari and maple syrup, then stirred in diced red peppers. I made a bed of corn pasta + steamed kale, and put a spoonful of the tempeh mixture on top alongside steamed green beans. It was good just like that, and also delicious with a little grated parmesan.
Another go-to weeknight dinner: stir-fry. Nothing fancy here, just tempeh, sweet potatoes, zucchini, eggplant + peppers cooked in coconut oil, and served on top of raw kale and cooked polenta. A hearty rainbow of nutrition!
What have you been eating this week?
