What I ACTUALLY Eat: Part 1

Written by on in Blog, Recipes

Today I’m sharing a collection of different meals I’ve eaten in the last few weeks. This will give you an idea of how I meal prep some of the time, and other times I simply throw together quick meals. Watch the video for all the details and get the loose “recipes” below.

Chickpea Bites

plate of potato salad with chickpea bites or muffins topped with basil

Ingredients

  • 1 onion, chopped
  • 1 zucchini, shredded
  • 2 carrots, shredded
  • 4 garlic scapes chopped, or 2 to 3 cloves minced garlic
  • ¾ cup chickpea flour
  • ¼ cup whole wheat flour
  • ½ tsp baking powder
  • 1 or 2 teaspoons salt substitute (or salt to taste)
  • ¼ cup nutritional yeast
  • 1 cup soymilk
  • Optional: Basil

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix together the flours, baking powder, salt substitute, and nutritional yeast. Then add soymilk. Batter will be similar to a cornbread batter consistency.
  3. Add the zucchini, carrots, and onions and stir until the veggies are well-coated with the batter.
  4. Divide the batter into a silicone muffin tray (makes about 12 muffins).
  5. Bake for 35 minutes or until golden and cooked all the way through. Allow to cool before removing from silicone pan and topping with basil.

Tofu and Veggie Stir Fry

pot of black rice noodles next to a large skillet with tofu and veggie stir fry

Ingredients

  • 1 onion, sliced
  • 1 colored bell pepper, sliced
  • 1 bunch of swiss chard, stems and leaves separated and chopped
  • 1 block firm tofu, cut into half to 1-inch cubes
  • soy sauce
  • balsamic vinegar
  • garlic powder
  • rice vinegar
  • black rice noodles
  • optional: sesame seeds for topping

Directions

  1. Add soy sauce, balsamic vinegar, and garlic powder to cubed tofu. If you have time, let it marinate at least 20 or 30 minutes or even overnight.
  2. Cook black rice noodles per package directions.
  3. Add onions, peppers, and swiss chard stems to a large, dry skillet. Sauté until the veggies start to brown and soften. Add splashes of water as needed to prevent sticking.
  4. Add swiss chard leaves, cover, and cook until wilted.
  5. Move the veggies to the edges of the pan and add the tofu in the center to warm up. Then gently combine everything together.
  6. Stir in a splash of rice vinegar before serving the stir fry over the noodles. If desired, top with sesame seeds.

White Bean and Veggie Soup

pot of bean, and veggies soup

Ingredients

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 small bulb of fennel, chopped
  • 5 garlic scapes, chopped
  • 2 to 3 cloves of garlic, minced
  • 1 can cannellini beans, drained and rinsed
  • 2 cups veggie broth or water (more as needed to get your desired consistency
  • 1 bay leaf
  • 3 sprigs of fresh thyme
  • ½ bunch of kale, chopped
  • juice of ½ lemon

Directions

  1. Add everything except the kale and lemon juice to a large pot, cover, and bring to a boil.
  2. Once boiling, reduce to a simmer and cook for about 30 minutes or until all the veggies are cooked through.
  3. Remove the thyme stems and bay leaf, then wilt in the kale. Add lemon juice just before serving alongside whole wheat bread or your favorite cooked whole grain.

Cheesy Rice

bowl of vegan cheesy rice with chopped tomatoes and garlic scapes

Ingredients

  • leftover brown rice
  • garlic scapes or regular garlic to taste
  • leftover vegan rotel dip

Directions

  1. Heat everything up in a pot and serve! Use as much of each ingredient as you like.
  2. Optional variation: use this as a filling in a whole grain tortilla for a vegan quesadilla.