I’ve said it before and I stand by it. Prepping on the weekend sets me up for a great week with good food. I spend about 2-3 hours in the kitchen on Sunday afternoon and in that time, I can make a pot of soup, a roasted vegetable/whole grain/protein dish as a base for various other dishes, and usually a breakfast quiche or frittata. I eat two breakfasts on the days I go to CrossFit at 5am, but I don’t have time to cook anything but microwave oatmeal at school or warm up some high protein dish. While things are cooking, I am chopping, bagging, and planning my snacks. In order to keep my blood sugar stable, I eat every 2-3 hours, 4 at the most. I eat a LOT of raw fruit, vegetables, yogurt, nuts, turkey, salsa, and smoothies.
Today, I also made some oatmeal cookies! Lola saw some action this weekend with cookies. And don’t tell her but she may have to work for some gingerbread later.These are very low sugar (1/2 cup for 30 cookies) but are chewy and flavorful.
Soft Oatmeal Cookies
- 1/2 cup of butter, softened
- 1/4 cup brown sugar
- 1/8 cup molassas
- 2 eggs
- 2 cups of all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1.5 teaspoons of cinnamon
- 3 cups old fashioned oats
Mix butter, sugar, molasses Add eggs one at a time and mix
cinnamon and mix.
Spoon onto parchment paper Bake 350* for 8-10 minutes. Cool 5 min.
Vegetables with lentils and quinoa.
These are french green lentils. According to Ina, they are better at holding together. I found these in the bulk bin at Whole Foods.
Fun with macro lens. Gills!
Taco Soup (and decadent grilled cheese that oozes cheese)
This is the easiest soup ever. I made this to eat during the week since we will be breaking cold temp records in Alabama.
- Brown beef (or cook chicken OR skip this for vegans)
- Get can opener. These are no salt, clean cans of just beans/vegetables. Open kidney beans, fire roasted tomatoes, pinto beans, chipotle corn, diced chilies.
- Add taco seasonings of choice. I skip the MSG pouch and threw in 3-4 different splashes of Penzey’s chili spices.
- Add 4 cups of water or broth of choice. For richer flavor, I added ham broth.
- Simmer for a couple of hours. Enjoy!