I think it’s totally normal to go through cycles of being really energized about food prep and trying new recipes and other weeks where you are just trying to get by. At least it’s normal for me. I am jazzed that today is the first day of spring because any seasonal change usually renews my excitement about healthy meals and cooking. Whatever the reason, I am wanting to get back in my Sunday food prep groove, so here is a peek into this week’s set up.
First, I put my bread machine’s dough cycle to work on homemade hamburger buns. I realized too late that I had no milk so I used almond milk instead.
I’d recommend sticking with regular milk because due to the chemistry behind baking that I don’t fully understand (lack of protein perhaps?), they didn’t rise as well as usual. Luckily they tasted good and worked just fine!
I had some helpers in the kitchen for a little while. I like to think they wanted to assist me, but mostly they wanted to eat pistachios as I shelled a 1/2 cup’s worth to make Magic Green Sauce.
Though David and I ate probably half of it just scooped up on carrots, I’ll use it this week on my quinoa and grilled chicken lunch bowls.
For those lunch bowls, I also cooked up two cups of dry quinoa (in broth for more flavor) and grilled some chicken with Italian herbs.
For breakfast smoothies (the girls have mostly been alternating between oatmeal and smoothies), I sliced and froze some bananas.
Pro tip: I always peel, slice, and freeze bananas on a baking tray or cooling rack (like above) before transferring to a large ziplock bag in the freezer. This keeps them from sticking together and developing freezer burn.
I also pulled some jerky-sliced beef from our freezer stash (our cow share purchase is finally about at the end) and marinated it with soy sauce, garlic, hot sauce, and coconut sugar before patting it dry and switching it to my dehydrator. It turned out pretty good but needed longer than 2 hours in the marinade.
I also cut up some carrots, made a purple cabbage ACV slaw for lunch bowl toppings, roasted some potatoes for breakfast, peeled and sliced some Russet potatoes and formed some slider patties for dinner.
All in all, I probably spent 2 hours in the kitchen, but feel pretty set for the week ahead for the first time in a while, so that feels awesome!
I celebrated with a cup of tea with dinner while reminiscing on our Friday night beverage of choice:
We skipped the Guinness on St. Patrick’s Day but this Anderson Valley Bourbon Barrel Stout suited our celebration quite well. I liked the faint bourbon undertones it developed from aging in the barrels and David and I both would buy this one again.
Side note: This is the first full month of our new household budget. I am trying to keep a closer eye our our food spending. Not necessarily lowering drastically, but being more observant and intentional with where it all goes. I am noticing some some interesting trends, including that I am probably not buying enough food to feed all four of us at dinner anymore now that the girls (certainly Hailey) eat as much as we do.
I might share more about my findings in a post in a few weeks if anyone is interested?
One thing for certain, to bring it full circle, prepping food to have ready for the week definitely helps me avoid eating (and spending $$$) outside our home and definitely makes my weeks run more smoothly.
What is your favorite thing to prep on Sundays to make your week a little easier?
Do you have any evolving challenges around eating and grocery shopping in your house?