Finally posting a photo 😂 This was my first time actually having tempeh. I’ve always been a bit sceptical about it but it turned out really good 🔥 I left it in a marinade for 10 minutes in peanut sauce, soy sauce and maple syrup and then cooked it until crispy and brown in a non-stick pan and served with tabouleh, corn, avocado, salad, kumara, beans and almonds and a sad little lemon half from my lemon tree 😂 hey it looks cool? Uni break starts today and I couldn’t be more excited for the break, Happy Easter everyone 🐰 xx Zoe
This “recipe” is not necessarily a recipe because this was something I threw together for dinner. I marinated beef stir-fry strips in my favorite go-to seasoning blend (granulated garlic, granulated onion, smoked + hot paprika, kosher salt, and black pepper + olive oil) for a few minutes and cooked until medium rare in a cast iron pan. Chopped up two medium sized tomatoes from the vine along with one whole avocado, “roasted” some sweet corn on the stove and tossed these together olive oil, sea salt, pepper, lime juice, and cilantro. Assembled my bowl and topped with shredded cheddar cheese and a dollop of Greek yogurt. Simple, healthy, quick and delicious.
Dinner with friends and family is the ultimate happiness 🇺🇸 purple cauliflower rice, lime garlic chicken, salad, corn, tomato mozzarella, avocado toast + apricot mango salsa 🌽🍅 #weelicious by weelicious
marinated stir-fry strips of chicken in a small bit of olive oil, honey, and a seasoning blend: 1 tsp of the following: smoked paprika, Harissa spice, Indian red pepper, ancho chili powder. ½ tsp of the following: kosher salt and black pepper. put the bowl together with spinach, brown rice, one whole Toma tomato, organic sweet corn, and sliced avocado. topped with a sugar+calorie free salad dressing.
A’ight guys, here’s the plan. Gettin’ back on track, no more meltdowns. The cat’s fine! I repeat–the cat is fine!
Here’s the drill for the new faces! Purchased items are bolded, all others were already in my pantry, fridge, or freezer.
Breakfast: I’m going straight to my basic protein bomb. I’ve experimented a lot with breakfast lately and I’m super thankful for branching out, but the other plans I made this week leave an opening for my tofu and eggs to tick all the right boxes for breakfast. I also have some frozen bananas and “spinach cubes” hanging out in my freezer so I grabbed some frozen cherries and think I’m going to blend that all up with some almond milk and chia seeds to make sure a fresh and fibrous component still starts out the day–I suppose a smoothie.
Lunches: I’m making black bean soup. This was actually the original bulk cooking meal I started doing all the way back in college. If you’re ever asking yourself “how can I make a ridiculous amount of food for about $10?” it’s right here. I never ended up making my soup last week (oops) so I still have stock in the pantry. I had half a yellow onion, garlic, and carrots in the fridge already so I only had to pick up dried black beans, diced tomatoes, bell peppers (green/red), and jalapenos. It will be flavored up with cumin, Mexican oregano, salt, black pepper, apple cider vinegar, and sherry wine.
Dinner: I’m feeling salad. Many great ingredients were on sale and instantly the idea of a Southwest style salad with an avocado dressing and some corn tortilla crumbles popped in my head. I’m using romaine, spinach, and a few tablespoons of cilantro for salad greens. I’m going to pickle some red onions, cucumbers, and poblanos. I’ll marinade some chicken in lime, salt, black pepper, and garlic. Cook that up. Then I’ll finish it off with some red kidney beans and toasted corn tortillas. The dressing will use an avocado, salt, lemon, apple cider vinegar, garlic, and olive oil.
Snacks: Protein shakes and chia seed pudding. My fruit is going into my smoothie. Can you believe I didn’t buy any new bananas?
After coupons and store rewards, my total came out to $57.68
Mexican-inspired vegan corn tortillas for a quick and light lunch over the past week! I filled these store-bought tortillas with some canned refried beans, corn, veggies and some ripe avocado. Served it with a side salad for some extra crunch.