Our Monday together has turned into meeting bi-weekly with a few other moms to meal prep. We are moms will full schedules who are committed to making healthy choices for our family. She works full time but her schedule is flexible and I volunteer & my schedule is flexible, so Mondays work for us. We recruited our friend Ashley to join us and Ana and Rachel have popped in when they can. We are moving soon to Sunday nights so another friend with a less flexible schedule can join us some.
I not only walk away with food each week, but with encouragement from each of these ladies! We laugh and boss each other around in the kitchen. We always put Becki on dishwasher duty (because we can), and Becki tells us at least 5X what a blessing this is to her life. There is something about fellowshipping around food that opens up the heart and soul.
If you are feeling discouraged and need a change in what you are doing in the kitchen, I highly recommended cooking with friends. We do it twice a month so it stays fresh and fun. I send out the menu each time and combine all the ingredients so each person only buys around ten items (which also saves money).
Here are the recipes from this week's menu for you to enjoy. Note that we don't cook just main meals - we make dinners, salsas, salads, desserts, etc. Just depends on what mood I am in when I plan the menu that week :)! Also we don't make food to freeze ahead - we make food to eat that week.
Grab some girlfriends and start cooking-
leanne
Black Eyed Pea Curry with Collards & Potatoes (Notes - We used 2 jalapeños and it's spicy. Bentley loved it but next time I would separate out a batch for my girls. Also, we sautéed the vegetables in vegetable broth instead of coconut oil.)
Thai Veggie Burgers
1/3 cup old-fashioned oats, ground into a coarse flour
1 14 oz. can chickpeas (garbanzo beans), drained & rinsed
2 tsp reduced-sodium soy sauce
2 tsp lime juice
2 tsp sesame oil
2 tsp minced garlic
2 tsp minced ginger
2 tbs natural peanut butter
2 tbs chopped cilantro
3/4 cup broccoli slaw
4 whole wheat hamburger buns (I use the small whole wheat pita pockets at Whole Foods)
4 fresh pineapple rings
Romaine Lettuce
Directions
1. In a food processor or blender, grind oats. Add chickpeas, soy sauce, lime juice, sesame oil, garlic, ginger, peanut butter, cilantro, and broccoli slaw and pulse until mixture is combined yet still slightly chunky. Chill mixture 30 minutes.
2. Add 1/2 tsp olive oil (just enough to coat the pan) and heat over medium-high heat. Make 4 patties out of the bean mixture. Cook in the skillet for 5-6 minutes on each side until brown and heated through.
3. Toast the buns or pita and top each patty with pineapple and lettuce.
Adapted from Peas & Thank You by Sarah Matheny, 2011.
Chocolate Chip Muffins
My girls love chocolate muffins and I combined some recipes to make these. Enjoy!
Makes 12 muffins
1 1/2 cups whole wheat pastry flour
2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup cocoa powder
3/4 cup chocolate chips (I use mini Enjoy Life chips)
2 "flax eggs" 2 tbs. flax meal & 6 tbs. water - combine & let sit for 15 minutes in the refrigerator
1/2 cup honey
1/4 cup coconut oil (melted)
1/2 cup almond, soy, or coconut milk
Directions:
Preheat over to 350 degrees.
I use silicon muffin pans so I don't need oil or paper liners. Muffins come out much easier this way.
If you don't have silicon pans, use liners or spray the muffin pan lightly.
In a mixing bowl, whisk together flour, baking soda, cinnamon, salt, cocoa powder, and chocolate chips.
In a separate mixing bowl, whisk together the "flax eggs," honey, coconut oil, and milk.
Pour the flour mixture into the liquids and blend well.
Fill the muffin tins with the batter and place in the oven. Bake for 25 - 30 minutes. Cool on a wire rack and serve.
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