This week, as we head into what I know for me will be a busy one, my Sunday evening is all about the prep. When you’re on a food plan that is largely about veggies, and all about whole foods, it’s important to get a leg up on the chopping and meal planning. For me, that typically happens on Sunday. I do the big shop, and then I begin spiraling, ricing, and chopping.
First, let’s talk about cauliflower. This time of year, cauliflower is everywhere. I still like to rice my own since it’s super easy when you have a food processor with a grating blade. If you don’t, just about every supermarket is offering pre-packaged riced cauliflower. I use it to make my cauliflower pizza crust (you’ll find the recipe in the sample cookbook on the cookbook page here). Some like to use it in place of rice, but my typical go to is making either hash browns or the pizza crust.
Next, I spiralize veggies such as zucchini, beets and carrots. I use them in my salad or, in the case of zucchini, in place of pasta. Just cut both ends off and spiralize them into a ziplock bag for the week. If you don’t have one of these, what are you waiting for?!?! My go to is the Veggetti Deluxe, avail for about $21 on Amazon.
Finally, I’ll prep brussel sprouts to roast, by cutting off the ends, slicing them in half, seasoning, adding a little oil and then toss in a sealed container. Roasted brussel sprouts are pretty fantastic. The crispy bits, the savory flavor you get when adding seasonings like garlic or my favorite, smoked paprika, are a hearty alternative to steamed veggies.
For breakfast, I’ll do a big batch of organic steel cut oats. Note I’m pretty boring when it comes to breakfast. I have steel cut oats with bananas almost every morning. I just pre-cook them on Sunday and have them at the ready for the week. When serving, I add bananas, about ¼ oz of hemp hearts (for extra protein), a little whole milk, and voila, my favorite breakfast.
I hope you all have a wonderful week. And if you’re looking for some variety, many have purchased the Cookbook filled with menus and recipes to keep things interesting. xo