I love tacos, pizza and margaritas like no other, but realistically, I can’t eat like that everyday. Too much unhealthy stuff ends up making me feel not the best. Honestly, Monday through Thursday, I really try to cook, meal plan and prepare every meal during the week. It makes our lives so much easier and prevents us from ordering out (and saves us money too). Anyone try to do this? I know our intentions are always good, but life does get in the way sometimes and we just need a burger, you know?!
I am sharing 5 healthy meals that we have often in my house during the week. Plus, they are easy and only require a few ingredients and time. Which are some of the two most important things while cooking during the week, am I right?
1. Rice, chickpea and asparagus skillet
I have a serious obsession with chickpeas, so I could eat this for lunch or dinner at least once a week. It’s easy and versatile too. Brown rice, white rice or this 90 minute Uncle Ben’s Garden Vegetable Rice if you’re short on time (it adds small, chopped veggies good for fussy toddlers). Throw in a protein like chicken or shrimp, You can find the recipe here: Recipe: Rice, Asparagus, and Chickpea Skillet
2. Asian Chopped Salad with Steak
I have a confession. I love salads. Like a lot. Playing around with the different variations is the best part. We try to have a salad at least once or twice a week. Premade salad kits are a great foundation because you can do so, so, much to them. That’s what I did with this Asian Chopped Salad Kit. I added steak that was marinated in soy sauce and a few other ingredients and done! Super easy. You can find the recipe here: Asian Chopped Salad with Steak.
3. Spaghetti Squash (or Acorn) Bowls
This recipe is great with acorns (not in season yet), but also good in spaghetti squash. Although it does take 45-50 minutes to cook, I always do it the night before. This way, I can add my ingredients like chicken sausage, kale, panko crumbs, etc and bake it for 8 minutes are so. It cuts down on a majority of the cooking time.
4. Sweet Potato and Black Bean Tacos (click on photo to see post)
Here is another recipe where you can cut and roast the potatoes the night before. That way they are ready to go, just cook the beans and add the sweet potatoes in. But honestly, you don’t have to roast them if you are short on time. Just dice them and heat oil over medium heat in a nonstick skillet for 15 minutes or until tender.
View this post on Instagram
I’m getting my dinners and workouts back on track this week. 💪🏼 We are trying to have at least two meatless meals a week. (Have you seen Rotten on @Netflix? It’ll inspire you to eat healthier or try 🤷🏼♀️) One of my favorite and easiest meals to make is sweet potato and black beans tacos. 🌮🌮 What are you guys having for dinner tonight? #meatlessmeals #homecooking #dinner #tacos #veggietacos
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ¼ teaspoon cayenne pepper
- ¼ teaspoon fine sea salt
Spicy black beans
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- Fine sea salt
- 2 teaspoons ground cumin
- ¼ teaspoon chili powder
- 2 cans black beans, rinsed and drained
- ⅓ cup water
- Freshly ground black pepper, to taste
Top with avocado, guacamole, feta cheese or pico de gallo.
- Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit. Using foil, line the baking sheet. Toss the sweet potatoes with the olive oil, cayenne and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender.
- Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
- Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, season with salt and pepper, and cover until you’re ready to serve.
- Add your toppings and serve with warm tortillas!
5. Veggie Burgers from Aldi
When in doubt, I love these veggie burgers from Aldi. There are many kinds, like: black bean chipotle, veggie burger, quinoa crunch (seen below) and kale veggie. Below 200 calories each, good with or without a bun. They cook within minutes, top with pico do gallo, add whichever side with it. (If you are looking for a rice recipe, my absolute favorite is my mother in laws rice). Quick , easy, and lots of different kinds to try.
If you are looking for breakfast ideas, here are two:
- Turkey bacon and kale egg cups. Recipe here.
2. Scrambled eggs, kale and cottage cheese (click on the post for ingredients)
View this post on Instagram
Hi 👋🏼 my Tuesday tip for you. If you’re not putting cottage cheese in your scrambled eggs, you’re not doing it right. It makes them so fluffy and 🙌🏼🙌🏼 Pictured: scrambled eggs with cottage cheese, potatoes, zucchini, kale and avocado 🥑 #themoreyouknow #breakfast #brunch #eggs #kidfriendlyfood #cgljanuaryreboot
I hope you find some of these meal ideas helpful and I would love to hear any you guys have to keeping it lighter during the week. Add your comments below or DM me on Instagram. They have definitely helped me get through some crazy weeks and I hope they do the same for you!
And as always, thanks for following and you can sign up for weekly email updates here.
Until next time,