This week I was all about the stove top for my meal prep.
I was feeling like having something warm and gooey.
The days in Seattle are a mix of crazy wind and rain, then sunny and clear. But the one constant is that it is a bit chilly. So all things warm, gooey, and quick to make in a pot on the stove sounded just right.
1. I started by making the chana masala. It can simmer on the stove for a bit, so once everything was cooking, I was ok to forget about it. (Recipe below)
2. I peeled, spiralized, and riced (threw it in a food processor for about 10 seconds) the beet and celery root while the chana masala was cooking. These veggies will act as rice this week. Riced veggies are a great way to get more veggies into your diet and are more flavorful than regular rice.
3. Along with riced veggies, I wanted some brown rice to warm with scrambled eggs in the morning, or to have with the mushroom and greens sauté. I rinsed a cup and a half of brown rice, added it to a pot that had a little less than 3 cups of water in it, covered it with a lid, brought it to a boil, then turned it down to a simmer for about 25 minutes. You know how to make rice… 🙂
4. Once the chana masala was done, I threw that in the fridge and, using the same pot, made the mushrooms and greens saute (recipe below). The winters in Washington can leave us Pacific Northwesterners seriously lacking Vitamin D. Mushrooms are one of the few non-animal sources of Vitamin D for us to ingest, so upping our mushroom intake during the winter is important.
5. Toward the end of my meal prep I made a big bowl of Cacao Chia Seed Pudding. I whisked together 1/2 a cup of chia seeds, 2 1/2 cups of almond milk, 1 teaspoon of vanilla extract, 2 teaspoons of maple syrup, and 2 tablespoons of cacao powder (cocoa works too) in a medium bowl. I topped the bowl with a lid and put it in the fridge. This solidifies in 30 minutes and is good for about 4 days. It literally takes 2 minutes to make. Great with toppings like berries, almond butter, or homemade granola.
6. The last thing I did was wash and chop up some potatoes, carrots, celery, an onion, and sage. I put them all together in a large bowl with a lid and placed it in the fridge. I took out some beef stew chunks from the freezer to thaw. Mid-week I will mince some garlic and throw these ingredients along with some water and spices into the Instant Pot for about 40 minutes on high. It will be great for dinner that night or lunch for the rest of the week!
This entire process took me only 90 minutes!
Makes about 4 servings
Makes about 2 servings