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Rarely do I talk about it around here, but I really love batch cooking and even though many of the meal plans are built around the concept, I plan to tell you how to make it happen a bit more. Reaching into your fridge, knowing you meal is nearly done is just so satisfying. A bit of prep, whether at the start of the week or by doubling part of a recipe and then using it for another meal is all it takes to make life a little bit smoother at dinner time. It is all about taking care of your ‘future-self’. So, let’s try it this week:
Make a big batch of quinoa and lentils to start. The lentils will go in the Chopped Veggies & Lentils with Grilled Artichokes and the quinoa will go into the Beets & Seeds Burgers with the Evolving Spring Salad. Each of these dishes will feel a bit more extravagant with the Avocado Cream sauce. And the Chopped Veggies & Lentils is an easy lunch especially when paired with a bit of quinoa and the Avocado Cream as well. Now you just need to mix and match!
Next, blend up an Avocado Wasabi Sauce. This will make the simplicity of the Wrapped Ginger Salmon and Spring Sushi Bowl more impressive. The next day day you can take some leftover salmon or buy smoked salmon to tuck in these Salmon Spring Handrolls. Do not forget to take the Avocado Wasbi Sauce for this lunch.
For a bowl of pasta comfort, (since I am craving hot comfort foods as I sit bundled up writing this with snow on the ground outside!) try the simple Goat Cheese & Kale Pasta with a steaming Winter Puttanesca Sauce drizzled across the top.
Finally, for a dish that simply screams spring, pound out some chicken breasts and bread them with a crumble of nuts in these Pistachio Crusted Chicken with Strawberry Salsa and Asparagus.
If you have extra strawberries, especially if they are starting to look a big sad, whip them into this Strawberry Granola that will keep you smiling with easy breakfasts all week long.
Cook seasonally. Eat consciously. Live well,
