Well, it’s that time of year when we are getting back into the swing of routines, and the inevitable of being busy. People ask me lots this time of year about how I cook and manage meals.
I need to do this every week, because when I do, I’m so so glad I did, but I haven’t been very consistent with it. I’m printing a bunch out so I can stop eating food based on convenience! It takes time, but it will save you time and money in the long run. (that’s an entirely separate post.) But here’s a week-at-a-glance meal plan. When you know you have a busy night, cook double the night before and do leftovers. I pack and/or every single one of my meals. Eating out is a luxury I save for dates. (another time and money saver!) Pick a day, and fill out your plan, and grocery shop from your plan. Post it on the fridge, and you’ve got yourself a vision for the week! It may not work out perfectly, but it will definitely help!
You can download it here.
So, I make this meal a lot. It’s fast, healthy and some great italian flare. At all times, I keep quinoa, cherry tomatoes, greens, and feta or bleu cheese on hand. You can make a meal out of those ingredients in no time. So, that’s basically all it is. Most people prefer feta cheese, and I like to change it up from that to bleu. Love me some bleu.
What you see here is:
- cherry tomatoes
- basil (fresh)
- quinoa cooked in a little chicken broth
- bleu cheese (or feta!)
You can eat this all by itself, or add it to a healthy bed of greens, or toss in the greens (like I did in the picture) to get your veggies in. Top with a little balsamic vinegar and olive oil, and it is deLICious. Bonus? basil from the garden. I love serving it hot, then eating cold leftovers for lunch. Mmmhmmm.
Enjoy this easy one, and make sure you make a triple batch (at least)! This is a great one to add to your lunch or dinner menu, and have leftovers!
- 2 cups cooked quinoa (cook in chicken broth for really good flavor)
- 1 cup cherry tomatoes, halved
- 3 cups chopped fresh spinach
- 2 bunches basil leaves, chopped
- 1/4 cup fresh cheese (bleu cheese or feta)
- one part balsamic vinegar
- one part olive oil
- Ex: 1/4 cup balsamic, 1/4 cup olive oil
- 1. Cook the quinoa according to package instructions. I use chicken broth for the liquid.
- 2. While it's cooking, chop spinach, basil, and tomatoes.
- 3. When the quinoa is finished cooking, add the basil, spinach, tomatoes and cheese.
- 4. Optional: add this mix to a bed of salad greens (to get your veggies servings), and top with balsamic and oil mix.
- 5. I love to serve it warm, and then eat it cold for leftovers the next day. Enjoy!