It has been a extremely very very long time since I created a Menu Plan Monday publish! That’s partly because of time obtained constricted all through my finals, and partly because of my meal planning, akin to it is, has been considerably erratic for the last few weeks.
Cookbook recipe testing doesn’t lend itself to an organized weekly meal plan. Whereas I usually do one, well-planned grocery haul per week, these days I uncover myself making frantic runs (typically nonetheless clad in an apron) to the store every couple of days, looking for out parts that I’ve forgotten to pick out up for this or that kitchen trial. And whereas it’s my widespread conduct to create a special and balanced plan for my weekly dinners, I’ve been doing way more spontaneous planning to accommodate recipe testing for the e-book, the weblog, and freelance work.
It’s all a gratifying journey, nonetheless I miss routine and regularity–and I miss sharing these posts. For the following couple of months, my plan is to plan as soon as I can, nonetheless not stress an extreme quantity of if I’ve to wing it or give into the chaos of cookbook testing. I’ll proceed Menu Plan Monday posts by way of the summer time season, even after they’re not weekly, and I’ll reassess my weblog schedule as soon as extra inside the fall. Hopefully I can maintain with these posts, because of they undoubtedly help me to stay organized!
This week’s plan choices a number of my summery favorites, and it moreover choices my savory chickpea oat balls. I do know I merely made these closing week, nonetheless they’ve been so good and helped to create so many tasty lunch bowls that I’m making them as soon as extra in a pair days. (They’re notably good in a lunch bowl with chickpeas and roasted cauliflower–merely sayin’.)
Within the current day, sooner than I headed off to my MNT lecture, I had thought of certainly one of my leftover kale and quinoa stuffed sweet potato skins from supper closing night. It’s a mighty straightforward recipe with none fancy flavorings, nonetheless boy, do I adore it. And I actually like that I’ve a leftover potato for tomorrow’s lunch, too.
Totally different menu devices this week embrace my quinoa with garlic roasted cherry tomatoes and chickpeas, which I made for the first time closing summer time season and instantly fell in love with, and my black bean and corn burgers, which can be thought of certainly one of Steven’s favorite recipes. Proper right here’s the lineup.
Staples:
●Chickpeas
●Creamy roasted beet hummus
●Quinoa
●Black beans
Menu Plan:
Sunday: Kale and quinoa stuffed sweet potato skins
Monday: Quinoa with garlic roasted cherry tomatoes and chickpeas | Roasted asparagus
Tuesday: Dinner out
Wednesday: Savory Mediterranean chickpea oat balls with pasta and marinara sauce | Modern inexperienced salad
Thursday: Chickpea oat ball leftovers
Friday: Cookbook recipe testing
Saturday: Easy vegan black bean and corn burgers | Summery salad with corn, cucumbers, and my balsamic tahini dressing
And that’s it! Per week of low stress cooking that moreover gives me considerably space to examine new points. As always, I welcome you to ask any questions on meal planning and meals prep that you just would possibly want–and please actually really feel to share your concepts and group strategies, too! I’m always joyful to hearken to how of us maintain their culinary routines going.
Utterly completely happy Monday,
xo