I know, interweb is not a word. If you are an Alton Brown fan, as I am, you have heard it before. I for one am thrilled that Good Eats is back on The Food Network. No one explains food history, cooking techniques, or flavor profiles quite like Alton. Check it out when you get a chance. https://www.foodnetwork.com/shows/good-eats
Today’s meal prep was inspired by 2 recipes I found online this past week. Since the premise of my meal preps, besides being healthy and low calorie/ low WW points, is the utilization of my pantry. I utilized my pantry to the fullest today!
Starting with breakfast – I was inspired by http://www.pounddropper.com and her recipe for Egg and Sausage Breakfast Squares, which I spotted on FB. It looked super yummy. Here is her recipe: https://thepounddropper.com/egg-and-sausage-breakfast-squares/
Mine became a vegetarian version of her recipe idea. I had the Boca meatless crumbles in the house. I searched online for homemade breakfast sausage flavor profiles, and used a combination of a couple of the recipes that I found that fit with my taste and what I had in the cupboard. I sauteed the diced red onions until they became translucent, then added the crumbles and seasonings. I used a little bit of salt, pepper, paprika, caraway seeds, Italian seasoning, and granulated garlic. Use the seasoning combo that you like, and go light. Give it a taste. You can always add more seasoning, but you can’t take it out. I then poured 2 cups of liquid egg whites into a square baking dish. I added a couple of teaspoons each of ground flaxseeds and chia seeds (for the health benefits, as you can’t taste them in this dish), and for a bit of an earthy flavor, I added a few shakes of Trader Joe’s Umami Seasoning Blend https://www.traderjoes.com/digin/post/umami-seasoning-blend. I added in the crumble mixture, and put the pan in a preheated 350 oven for 30 minutes. My husband asked me if I was making pizza. That’s how good the house smelled.
For my lunch I was inspired by a Mediterranean style salad on kitchn.com https://www.thekitchn.com/mediterranean-chopped-salad-22943245.
The original recipe calls for farro as the grain, but I had quinoa in the house, so that’s what I used. If you are not familiar with quinoa, it is a grain, but also a protein. https://www.activebeat.com/diet-nutrition/the-10-secret-health-benefits-of-quinoa/. I also switched up the greens. I used Trader Joe’s herb salad mix and baby spinach. The dark leafy greens are good for my anti-inflammatory diet.
The point I am getting at here, is that if you search the interwebs, you won’t run out of meal prep ideas. Just remember that the recipes are just a guideline. You can use what is handy, and substitute herbs and spices that please you. No need to go out and buy a ton of additional ingredients, unless you want to of course. Now that am out of quinoa, I will buy the farro. I want to try it.
Thank you for stopping by. Send me your meal prep ideas, and of course any comments, critiques, and questions. Make it a great week, and take care of YOU!
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