I have gotten back into meal planning. Working for an organic food market can make you go a little crazy with shopping, and I wasn’t really saving any money compared to my pre-discount days.
Tonight I created a millet and amaranth bake with hummus, veggies and chickpeas.
- 1.5 cups cooked millet and amaranth combo – I cooked 1/2 cup amaranth and 1/4 millet in 2 cups of veggie broth
- 1/2 cup cooked chickpeas – canned or home cooked
- 1/2 cup hummus – flavor of choice. I used roasted red pepper
- 1.5 cups diced and cooked veggies that you have on hand – I used red pepper, garlic, zucchini and some frozen spinach
- sprinkle of herbs on hand – I just used an Italian blend
- S&P to taste
Once all of the elements are cooked mixed everything in a large bowl and place them in an olive oil sprayed pie dish and bake for 20min. Total time is about 50min, which is kind of long for a weeknight, but you could always cook the grains before to cut out some time.
The reason I like this meal during the weak so much is you can mixed and match grain, protein and veggies with whatever you have on hand.
What is your favorite weeknight meal? I think ours is actually enchiladas.
Do have a ginger root and some soy sauce in your fridge right now??? Yes? Make this!
If you don’t have them, go get them.
You will be pleasantly surprised.
Ginger Soy Stir Fry – Makes 4 lunch or 2 dinner servings
- One big chunk of ginger
- 2 tbsp soy sauce
- squirt of hot chili sauce
- 1 small yellow onion
- 1 clove garlic
- 1tbs olive oil
- 1 head of cauliflower
- 1/2 box of mushrooms
- 2 cups fresh spinach
- 1/4 red quinoa
- 1/4 cup millet
- 3/4 cup water
- dash salt
- sprinkle of sesame seeds (optional)
- Slice and roast cauliflower for 20min while preparing the rest of the stir fry
- Cook millet and quinoa in water with a dash of salt
- Cook onion in olive oil until soft
- Add garlic and mushrooms
- once the mushrooms have cooked down add the spinach, ginger, chili sauce and soy sauce and mix
- throw in cauliflower and mixed together to coat all veggies – if you need to add a little more ginger or soy sauce feel free, just remember not to add any extra salt
- plate cooked millet/quinoa and top with stir fry mixture
- sprinkle with sesame seeds for a pretty touch
Chow down and enjoy! This was even better the day after once the sauce had soaked into all of the vegetables. I need to cook with ginger more often!
Happy Valentine’s Day Weekend!
Thanks for the positive remarks on the hair. Too bad it will never look that good again! Don’t you hate that?!
I was back in the pool today (It doesn’t seem to be hurting my hair) for a lovely workout. When I go to the pool I try and do at least a mile. The Y pool is in yards to this means I need to swim 1760 yards. I did 2000yrds like this:
- 100yrds kickboard warm up
- 200yrds free
- 200yrds breast
- 200yrds arm pulls
- 300yrds free
- 100yrds kickboard
- 200yrds free
- 200yrds breast
- 100yrds arm pulls
- 400yrds free – sprint last 25yrds of each 100
Does anyone have any good pool workouts? I can’t find anything good when I google “pool workouts”.
I also decieded to shower at the gym tonight. So much easier! I was already wet from the pool, why oh why did I think it was smarter to dry off and drive home just to get wet again?? Never again my friend.
Post swim it was time to fuel!
- 1 serving of millet cooked in veggie broth
- sun dried tomatoes
- fresh rosemary
- nutritional yeast flakes
I had to force myself not to eat all of the squash. I think I left about 4 pieces for my lunch tomorrow 🙂
If you live in the Baltimore area stop by Patterson Park this Saturday for BARCStober Fest! All proceeds go to the shelter were I got my fur baby and they get ALL of the Baltimore City Animal Control cases so obviously need a lot of support.
Hello! So with Nick gone I am able to experiment with more vegetarian meals, that I wouldn’t want to test out on him. Tonight’s actually turned out pretty well (taste wise that is!)
- 1/2 head of chard
- 1/4 cup millet, uncooked
- 2 farm eggs
- handful of cherry tomatoes
- 1/2 tsp allspice (such an underrated spice!)
- 1/2 tbs garlic powder
- 1 tsp mustard powder
- pinch salt
- lots of pepper
- 2 tbs green salsa (mine was a homemade last week, but jar works!)
- cook millet with all spices included
- Steam chard when the millet is almost threw cooking
- Place cooked chard in large sauté pan
- Cover with layer of cooked millet
- Spread out tomatoes evenly
- crack two eggs and use the Poke and Spread method by Ashley and Kelsey
- Cover and cook until eggs are done
I wanted this to come out like a nice round pie, but I think the millet need to go on the bottom with the binding eggs. Oh well, still tasted good!
At least my millet got a little crispy. ( Do you like the natural light or soft light better?)
I enjoyed how simple and easy this was to make, and full of all things good.
Super awesome news…
My friend Jess (Hi Rugge!!!) is studying Marine Bio in Australia and she sent me a letter!
Lastly, check out my “What Health Means To Me” post on HLB. (I know there is a typo, but try to enjoy!)
Check ya later!