How I prepare for the week ahead

A lot of my friends ask me what I do on weeknights when we are all too tired to cook a meal. There is also the issue of what to do with leftovers if you don’t want to eat the same thing day after day. While my method isn’t perfect, it works for me and I hope it gives you some ideas for what may work for you!

On Sundays I spend the morning reading the New York Times and browsing recipes, looking for something that strikes me as a good “base meal” for the week. I love quinoa, bean-based dishes, and vegetable dishes that last a while. I don’t eat a ton of meat so I usually look for a meat-free dish.

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This week, I picked this curried quinoa salad and reserved a portion of the quinoa to keep plain, in case I want to mix it up with different flavors one night this week. The curried quinoa is delicious! I added green peas instead of edamame and omitted the meat.

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I like to have fresh, steamed or roasted veggies that add a different element to some of my meals, or just something extra to serve on the side. This week, I picked organic sweet potatoes, roasted in a 350-degree oven for about 45 minutes. I drizzled the diced potatoes with olive oil and sea salt before roasting.

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