This week, I figured I’d recap the last two weeks of meal prep and eating in our house.
It’s fruit season around here, meaning a large variety of fruits are on sale in the local grocery stores. I’ve been buying tons of berries and other fruits, so we ended the week of June 25th with smoothie bowls!
It’s been so nice returning to cold and refreshing foods in the warmer weather.
I also pulled together a quick and spicy tofu/veggie stir fry with chunks of extra firm tofu, zucchini, and bell peppers. Topped with some chili crisp and soy sauce, this meal we amazing.
Getting back to weekly meal preps after the previously chaotic weeks felt so good – though it was a bit disorganized!
We’ve also had a ton of fresh herbs and some produce coming in…
So I integrated herbs and garden-fresh veggies into a number of dishes:
- White bean and kale pasta
- Ramen stir fry with crumbled tofu, snap peas, zucchini, scallions, and cilantro
- Korean beef bowls with snap peas, yellow and green squash, sauteed kale, cabbage and herbs
- Chocolate chickpea pancakes (topped with homemade strawberry rhubarb sauce)
Unrelated, I made several other easy dishes using pantry staples (black beans, canned corn, chickpea flour, etc.) and residual vegetables from previous grocery hauls (carrots, mushrooms, bell peppers, frozen bananas, cabbage, etc.):
- Black bean rice bowls with smoky roasted carrots
- Baked sheet pan kielbasa, cabbage, and carrots
- Smoothie packs
Lastly, we got a new electric pressure canner last week and trialed it by canned a round of dried black beans. They turned out great and I am super excited to try canning other beans too!
Here’s to another week of good eating! Thanks for following along, and be sure to leave us a comment