While I have been out adjusting to my new spring class schedule, celebrating the husband’s 30th birthday, and galavanting in knee deep powder in Steamboat, there has been an over arching theme; I come home late, I am hungry, I am tired, I have to cook dinner, and I would much rather get take out. While all of those thoughts and feelings nearly have me reaching for a stack of take out menus, I have been saved by one thing: preparation. Having fresh food on hand waiting to be turned into a pre-planned recipe has been enough motivation to keep me from sitting on the couch with a set of chopsticks and container of Pad Thai. With just a few hours of meal planning and grocery shopping on the weekend, I have been able to prepare delicious meals at home even after a long days work. Not only do I feel better about what I am eating, but I also get in some quality bonding time with my husband as we prepare and sit down for dinner together.
It all started with this Lemongrass and Coconut Curry with chicken and a package of frozen Asian stir fry vegetables in place of fresh for convenience. Served over brown rice made in my rice cooker.
Next up was a variation on this Fresh Broccoli and Vegetable Stir Fry with Cashews with chicken in place of tofu and the addition of a sliced zucchini squash.
For Friday night we had a little bit of a celebration with Gorgonzola Burgers topped with avocado and served with roasted sweet potatoes (roasted in the morning) and a nice bottle of red.
Hard work does pay off…
What strategies do you use to eat healthy during the week?
Gosh I’ve missed talking to you and glad you are doing well and keeping busy, but still making drool worthy eats. Let’s catch up soon! XOXO
Miss you too! Hope to talk to you soon.
Just cooked the stir fry last night! The coop was out of chicken so I made it with pork. I used 1 tablespoon honey and a teaspoon of maple sugar (I’m sensitive to sugar). This recipe was definitely packed with flavor, though I will say that it was a bit too salty for me. I use coconut aminos in place of tamari since I try to avoid soy, and have a feeling that they might actually be saltier than tamari itself!
Either way great recipe that I can’t wait to try again. Thanks for giving me more ideas! It can be hard to cook for one at times.
Natalie, I agree with you, it was a little salty for my taste as well. And I think you are right, coconut aminos are indeed a little saltier. Next time, you could try 1/6 cup or 2-3 tablespoons of coconut aminos and make up the rest of the volume with water if you feel like it needs it. Thank you for sharing your experience.
Thanks for your reply! Great suggestion, I will make a note of it.
I made the spanish quinoa this weekend for my boyfriend with shrimp (we even peeled and deveined it ourselves) and it was amazing! Yum!
Awesome! So glad you enjoyed it, that is one of my favorite recipes. I have never thought about having shrimp with it, but that is a great idea.