After a week off I’m back with my Monday Meals Recap!
Breakfast: After teaching one Shred415 class and then taking one, I was starving! Therefore, it was a smoothie AND oatmeal morning. I love steal cut oat but I don’t love how long they take to cook. While my 1/4 cup dry oats simmered for 25 minutes I mixed up my Matcha smoothie. This provides some veggies to my breakfast and some much needed caffeine. I sipped on this until my oats were ready. I added a banana, 1 Tbsp almond butter, 2 Tbsp chia seeds, and 1/4 cup frozen blueberries. I love adding chia seeds to my oats as they thicken up the oats, add about 4 g of fiber and 3 g protein per tablespoon, AND contain about 3 g omega-3 fatty acids.
Lunch: My breakfast kept me so full but before I left for client meetings downtown I knew I needed lunch. I made enough for another lunch later in the week. I made a salad consisting of shredded brussel sprouts, fried quinoa, roasted golden beets, and an avocado dressing. Everything in this salad is hardy enough to make it a few days without wilting. I had leftover quinoa from the weekend and decided to try frying it based on a salad I had at Quiote. The fried quinoa provides a nice crunch reminiscent of bacon bits and adds about 6 g of protein per 1/4 cup.
Snack: I snacked on some hummus and crackers. We tried a new hummus this week, Hope Hummus Thai coconut curry because it was on sale. It’s organic and flavorful – recommend it!
Dinner: Since I knew I would be getting home late from work and wanted to make something that would give us leftovers for the rest of the week I decided to make one of my go-to crock pot meals. This lentil stew is one of our favorites and is super simple to make. I found it on the Budget Bites website, which calculates that each serving only costs $0.99! I’ve tried cooking it on high in the slow cooker for 4 hours but found that it really cooks best on low for 7-8 hours. Between the lentil stew and brussel sprout salad we are all set for lunches for the rest of the week. We served our stew on top of about 1/4 cup of brown rice.
As always, if you have any questions feel free to reach out!